Although rosemary, sage and thyme are never included in traditional Indonesian cooking, I adore these 3 herbs. I often use them for many uses in non Asian recipes especially Mediterranean as these herbs are native to Mediterranean region.
Rosemary (Rosmarinus officinalis)
Rosemary stimulates the immune and keeps the blood flowing to ensure a healthy nervous system. Soothing in its aroma, rosemary contains anti-inflammatory properties useful in quelling asthma attacks and bringing relief to headaches.
Sage (Salvia officinalis)
Sage has very similar health benefits to rosemary. With its rosmarinic acid which is a powerful antioidant, sage stimulates the nevous system and protects against cell damage. Its anti-flamantory properties may help soothe asthma and rheumatoid arthritis pain. Sage also contains phytosterols that may help alleviate cramps amd provide relief for menopausal hot flashes.
Thyme (Thymus vulgaris)
Common thyme is a basic ingredient in Levantine (Lebanese, Syrian, Palestinian Jordanian, Israel), Libyan, Indian, Italian, French, Albanian, Persian, Portuguese, Assyrian, Spanish, Greek, Nigerian, Caribbean, and Turkish cuisines, and in those derived from them. Thyme also has a great benefit to help people with respiratory problems, is used too soothe coughs, chest congestion and bronchitis. As antiseptic and digestive aid, it soothes sore throats and coughs. Thyme is a good source of omega-3 fatty acids,linked to keeping the brain, kidney and heart healthy.
Indonesia Eats recommendation for rosemary, sage and thyme recipes:
– French Onion Soup
– Greek Swordfish Salad with Vietnamese Nuoc Mam Cham and Mustard
– Cream of Mushroom and Dill Soup
– Cheese Leek Mushroom Potato Soup
– Homemamde Vegetarian Stock
– Caribbean Chickpeas Vegetable Roti
– Focaccia Bread
– Baked Rosemary Escargot
– Braised Rosemary Lamb Shank