Calcium is the most abundant mineral in the body.  Approximately 99% of calcium is stored in the bones and teeth.  Aside from supporting structure, calcium is needed for proper functioning of the heart, muscles, nerves and blood clotting.   Unfortunately, only about half the population meets the daily recommendation for calcium intake. Our modern diet… Continue Reading

Cauliflower View More

(Brassica oleracea) Cauliflower is one of several vegetables in the family Brassicaceae including cabbage, Brussels sprouts, kale, broccoli and collard greens.   Descended from wild cabbage, cauliflowers once closely resembled kale or collards. These days, cauliflowers form a compacted head of undeveloped white flower buds called the “curd”. A tight encasing of heavy green leaves… Continue Reading

Kale View More

(Brassica oleracea)   Kale is a peppery, mellow flavored form of cabbage with central leaves that do not form a head. Kale descends from wild cabbage that originated in Asia Minor and is considered to be closer in taste and form to its ancient ancestor than any other type of domesticated cabbage.   Known for… Continue Reading

Brussels Sprouts View More

(Brassica oleracea)   Brussels sprouts are members of the Brassicaceae, a large family of plants that includes mustards, cabbages, broccoli, turnips, cresses, and their many relatives.   Given that Brussels sprouts are members of the cabbage family, it’s not surprising that their small leafy green buds resemble miniature cabbages. While this infamous vegetable is associated… Continue Reading

Thyme View More

(Thymus vulgaris)   Thyme is indigenous to the Mediterranean. This plant has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis, and chest congestion. Thyme tastes delicately green with a faint clove aftertaste.   Health Benefits Thyme contains an essential oil that is rich in thymol,… Continue Reading

Parsley View More

(Petroselinum crispum) Curled parsley (Petroselinum neapolitanum) Italian parsley   The two most common varieties of parsley include curly leaf and flat leaf (Italian). With its dark leaves, clean, crisp taste, curly leaf parsley is added to soups and stews and commonly used as a garnish. The lighter green, flat leaf parsley has a less intense… Continue Reading

Oregano View More

(Origanum vulgare)   Oregano means “mountain joy” and along with basil, is synonymous with tomato based Italian cooking. But, this herb is widely used in Turkish, Greek, Spanish and Mexican culinary dishes too. The flavor of oregano depends on where it is grown; plants grown in hotter climates have a stronger flavor. If oregano is… Continue Reading