Your Kitchen Herbs – from Food to Health and Beauty

🌿 Herbs We’ll Explore

Oreganum variegates, Oreganum (green), Basil (green), Red basil, Lemon basil, Thai Siam Queen basil, Fennel, Dill, Stevia, Lemon balm, Parsley (curled), Parsley (flat leaf), Portugal chilli, Thyme, and Spring onion.

🌸 Introduction

Your kitchen can be both your pharmacy and beauty salon. The same herbs that add flavour to your dishes can also soothe nerves, aid digestion, boost immunity, and nourish your skin. Herbs connect us to nature’s medicine simply through our senses.
We’ll look at how everyday herbs can become part of your cooking, your family’s health routine, and your skincare — all without the need for fancy tools. You’ll also find out how different mediums like salt, butter, vinegar, and oils can extract the herbs’ special qualities. These are just guidelines; the real fun comes from experimenting, tasting, and adjusting.

🥗 Culinary Uses of the Herbs

Oreganum variegates / Oreganum (green): Classic Italian flavour. Use in tomato sauces, pizza, bread, soups, and roasted vegetables.
Basil (green): Perfect for pesto, pasta, salads, and soups. Add fresh at the end of cooking to preserve its flavour.
Red basil: Similar taste to green basil but adds a striking colour to salads and infused vinegar.
Lemon basil: Refreshing citrus twist for curries, herbal teas, and stir-fries.
Thai Siam Queen basil: The bold, sweet-spicy basil used in Thai curries, noodle dishes, and stir-fries.
Fennel: Leaves for salads and fish; seeds for breads, teas, and spice blends.
Dill: Traditional with fish, eggs, and potatoes; great for pickles and creamy dips.
Stevia: Natural sweetener for tea, desserts, or smoothies — one leaf is enough.
Lemon balm: lovely lemon scent for teas, fruit salads, punches, and desserts.
Parsley (curled / flat leaf): Fresh garnish for almost everything — soups, sauces, salads, and meat dishes.
Portugal chilli: Adds gentle heat to sauces, marinades, and curries; can be dried for flakes.
Thyme: Excellent with chicken, meat, and vegetables; pairs beautifully with garlic and lemon.
Spring onion: Adds freshness and crunch to stir-fries, salads, soups, and omelettes.

💚 Health Benefits of Each Herb

Oreganum: Powerful antimicrobial and antiviral herb for colds, flu, and infections; supports gut health.
Basil: Calms the nervous system, eases digestion, boosts mood, and supports immunity.
Red basil: Rich in antioxidants; supports circulation and heart health.
Lemon basil: Relieves anxiety, aids digestion, and gently lifts the mood.
Thai Siam Queen basil: Enhances circulation, clears the mind, and relieves mild headaches.
Fennel: Relieves bloating and cramps, aids digestion, and soothes coughs.
Dill: Calms digestion, reduces gas, and supports restful sleep.
Stevia: Helps balance blood sugar and supports weight management.
Lemon balm: Calming and uplifting; reduces stress, aids sleep, and supports thyroid function.
Parsley: Cleanses kidneys, supports detoxification, and provides iron and vitamin C.
Portugal chilli: Boosts metabolism, improves circulation, and helps clear sinuses.
Thyme: Natural antiseptic for coughs, sore throats, and respiratory health.
Spring onion: Strengthens immunity, supports digestion, and helps fight infections.

🌸 Skin and Beauty Benefits

Oreganum: Antibacterial and antifungal; helps with acne and oily skin (use diluted).
Basil: Cooling and anti-inflammatory; great in facial mists for irritated skin.
Red basil: High in antioxidants; protects skin from environmental stress.
Lemon basil: Refreshing; brightens dull skin and helps with blemishes.
Thai Siam Queen basil: Improves circulation and gives a healthy glow when used in scrubs or oils.
Fennel: Firms and tones skin; excellent for tired or puffy eyes.
Dill: Cleansing and antibacterial; helps purify pores.
Stevia: Healing and soothing; can help fade minor blemishes.
Lemon balm: Antiviral and calming; useful for cold sores and sensitive skin.
Parsley: Brightens complexion, helps reduce dark spots.
Portugal chilli: Boosts circulation in low doses; use cautiously for warming balms.
Thyme: Strong antiseptic; ideal for acne-prone skin.
Spring onion: Traditionally used for inflammation and small wounds; promotes cell renewal.

🌱 Growing These Herbs

Herb	Sun / Shade	Watering	Annual / Perennial
Oreganum variegates	Full sun	Moderate, drought-tolerant	Perennial
Oreganum (green)	Full sun	Moderate	Perennial
Basil (green)	Full sun	Regular, moist	Annual
Red basil	Full sun	Regular	Annual
Lemon basil	Full sun	Regular	Annual
Thai Siam Queen basil	Full sun	Regular	Annual
Fennel	Full sun	Moderate	Perennial (short-lived)
Dill	Full sun	Moderate	Annual
Stevia	Full sun / light shade	Moderate	Tender perennial
Lemon balm	Full sun/part shade	Regular	Perennial
Parsley (curled / flat)	Full sun/part shade	Regular	Biennial
Portugal chilli	Full sun	Regular, more when fruiting	Short-lived perennial
Thyme	Full sun	Light, well-drained	Perennial
Spring onion	Full sun	Regular, moist soil	Biennial (harvested annually)

🧂 Herbal Preparation Methods

🧈 Herb-Infused Butter

Herbal butter is made by mixing chopped herbs into softened butter. Roll into logs and chill or freeze. Butter captures fat-soluble plant compounds and volatile oils, preserving both flavour and medicinal value.
Uses: Delicious on bread, vegetables, and meats. Delivers antioxidants and healing oils. It can even soften dry skin in emergencies.

🧂 Herb Salts

Crush fresh herbs into coarse salt, let the mixture dry for one to two days, then bottle. The salt draws out moisture and herbal oils, sealing in flavour and nutrients.
Uses: Sprinkle on food for taste and health; blend with olive or coconut oil for a detoxifying body scrub.
Tip: Best flavour in the first 6 months; keeps longer if perfectly dry.

🍯 Fire Cider

A zesty herbal tonic made by steeping chopped herbs, onion, garlic, ginger, turmeric, black pepper, and chilli in apple cider vinegar for 2–4 weeks.
Uses: Take a tablespoon daily in winter for immunity and digestion; mix into dressings or marinades.
Skin: Dilute for a stimulating rinse that increases circulation and glow.

🫒 Olive Oil Infusions

Dried or semi-dried herbs are covered in olive oil and left to infuse for 2–4 weeks. The oil extracts fat-soluble compounds and antioxidants.
Uses: Beautiful for salad dressings and cooking, and it nourishes the heart and digestion.
Skin: Works as a base for healing balms and moisturising oils.

🥥 Coconut Oil Infusions

Gently warm herbs in coconut oil over a double boiler for 1–2 hours. Strain and store.
Uses: Supports gut and immune health; excellent base for medicinal rubs, salves, and hair masks.
Skin: Deeply nourishing, antimicrobial, and soothing — perfect for sensitive or dry skin.

✨ MCT Oil Infusions

MCT oil is a light, fast-absorbing carrier derived from coconut. Infuse dried herbs for 2–3 weeks or with gentle warmth.
Uses: Safe internally for energy and metabolism.
Skin: Creates light, elegant face oils and serums that absorb quickly without greasiness.

🌿 Closing Summary

All these methods – butter, salt, vinegar, olive oil, coconut oil, and MCT oil – are different ways of extracting the essence of the plant. Butter adds flavour and warmth; salt preserves freshness; vinegar draws out minerals; olive oil nourishes; coconut oil heals; and MCT oil enhances beauty. Each method overlaps with the others. Food becomes medicine, and medicine becomes skincare. The more you experiment, the more you discover which herbs and mediums resonate with you. There are no strict rules here, only creativity, curiosity, and connection. In the end, it’s not just about herbs; it’s about reintroducing nature into your kitchen, your health, and your beauty.