Garlic and Herbs
Scientific studies have now acknowledged the long held therapeutic medicinal benefits of garlic first used by Greeks and Romans in the treatment of toothache, eczema and snakebites. Nowadays, garlic is a common remedy in the battle against heart disease by lowering blood cholesterol with many people taking garlic in capsule or raw form.
The flavour of garlic is mostly consistent across all varieties, with little difference in shape or size; elephant garlic can tower over typical bulbs but tastes the same as smaller varieties and smaller bulbs and those grown in warmer countries tend to contain stronger flavours.
Simply Stock use bouquets of herbs that complement our range of products and our range of Mediterranean, Rustic and Spicy Stocks include a blend of different herbs to create individual and specific flavours that are tailored to ignite the taste-buds, giving that extra dimension to your cooking.
Two teaspoons (1.40gr) of sage contains 27 percent vitamin K, a fat soluble vitamin most commonly known for its role in blood clotting and other essential properties for building strong bones, prevention of heart disease and use in research into Alzheimer's Disease (Professor Peter Houghton King's College British Pharmaceutical Conference, Harrogate -September 2003).
Sage, in common with Rosemary, is a member of the mint family, containing a variety of volatile oils, flavonoids (including apigenin, diosmetin, and luteolin), and phenolic acids, including the phenolic acid named after rosemary—rosmarinic acid.
The Simply Stock recommendation would be to look for the country of origin and where possible choose dried sage from the Dalmatian.
Ground and frozen sage requires no preparation and is added directly to our recipes.
Bay leaves also known as Bay Laurel, Noble Laurel, Poets Laurel, Sweet Bay, True Laurel and Wreath Laurel contain Vitamins A and C, Calcium and Iron.
Bay leaves are best used in their dried form and this is how we purchase them as this enhances the essential oils and adds a depth of flavour during the cooking process.
Depending on which form is used, the general rule is to use two leaves per 500ml of liquid.
The nutritional value of Rosemary is most commonly associated with improving memory functions but it also acts as a natural anti-inflammatory. Carnosic acid / Carnosol are both natural products of Rosemary with claims of acting as anti-cancer agents and protecting the brain from free radicals, helping to lower the risk of cerebral strokes and dementias.
Rosemary essential oil is reported to be useful in relieving pain associated with headaches, muscle pains, sore muscles, rheumatism, and arthritis. Throat congestion, respiratory allergies, colds, sore throat, bronchial asthma and flu are successfully treated with rosemary essential oil due to its antispasmodic properties. Potential health benefits of rosemary are associated with disorders in menstrual cycle, menstrual cramps, peptic ulcer, urine flow, gall bladder, prostate, intestine, liver, cataract, heart, sperm mobility, leukemia, kidney stones and related pain.
The two common types of Rosemary are upright plants and low growing varieties which can be easily grown at home and sprigs cut as needed.
Rosemary can be used as part of a bouquet or alternatively in powdered form, used sparingly depending on taste.
Thyme is packed with minerals and vitamins that are essential for optimum health and is also a rich source of many important vitamins such as B-complex vitamins, beta carotene, vitamin-A, vitamin-K, vitamin-E, vitamin-C, and folic acid.
Simply Stock purchase Thyme in its natural form as Thyme leaves are one of the richest sources of potassium, iron, calcium, manganese, magnesium, and selenium. Thyme contains many flavonoid phenolic antioxidants like zea-xanthin, lutein, pigenin, naringenin, luteolin, and thymonin. Fresh thyme herb has one of the highest antioxidant levels among herbs, a total ORAC (Oxygen Radical Absorbance Capacity) value of 27,426-µmol TE/100 g.
Thyme is best used as part of a bouquet or used sparingly, added in the final stages of cooking.
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