Have you already familiarized yourself with the philosophy of European Ayurveda® herbal cuisine? As you probably already know, a healthy and balanced diet contributes significantly to your well-being. Herbs and spices play an important role in Ayurvedic cuisine. Here you can find out what Ayurvedic herbal cuisine can look like on the windowsill.
Ayurvedic cuisine not only tastes incredibly good - it also helps you balance your doshas, supports detox processes in your body and strengthens your digestive fire Agni. The European Ayurveda® dishes are inspired by traditional Indian cuisine, its herbs and spices. Since the European metabolism differs from that of the Indian subcontinent due to the traditional dairy- and meat-heavy diet and our Western-oriented lifestyle, we use as many local ingredients as possible. Because: herbs that you can use regularly should be regional, fresh and easy to care for and harvest.
The power of herbs
Herbs and spices not only give your meals extra flavor, they also have a positive effect on your bioenergies. Depending on the type of herb, they have a calming, invigorating and naturally health-promoting effect. Unlike salt and sugar, herbs are a natural and delicious source of flavor.
Basil
In Asia, basil is known as tulsi (holy basil) and is considered the "queen of Ayurvedic herbs". The green leaves have a calming effect on the nervous system and help lower stress levels - just the thing for Vata excess. It also helps lower blood pressure and aids digestion. Accordingly, basil is also helpful for pitta excess or kapha disorders. Similar to a Panchakarma cure in Ayurvedic treatment, basil is a true all-round herb.
In care basil is not very demanding: the soil should always be kept moist, but not wet. The plant feels most comfortable on a sunny, but not too hot windowsill.
Parsley
Parsley can be so much more than just a pretty garnish on the plate: the herb, seeds and roots contain health-promoting essential oils that are especially good for digestive problems, cramps or headaches. Parsley balances Vata and Kapha, and when eaten more often, it can also strengthen Pitta. The herb is good to plant next to basil. A sunny spot and soil that is always kept moist will make this plant happy.
Mint
You can really breathe easy with mint: the plant is excellent for colds, relieves inflammation and fever. It is also worthwhile to use mint for general restlessness or mild headaches. You can boil the leaves with hot water to make a tea. Especially Kapha and Pitta are calmed by mint, while Vata is stimulated. That's why mint is a popular herb in summer, when the fire dosha Pitta rises more easily anyway. Mint is also easy to grow on a windowsill with plenty of light and regular watering.
So you see, there are some native Ayurvedic herbs that you can easily grow at home and that give your dishes an incomparable taste. For beneficial European Ayurveda® recipes with local and Indian herbs and spices, we recommend our cookbook.
