Benefits of Fresh Spring Herbs

On Our Minds


Hello Spring, goodbye clutter! Spring time is a popular time to clean, organize and de-clutter the home and office. But spring cleaning doesn't only pertain to tidying up your home, we also think it's a great time to spring clean your mind. Clear out the negative thoughts and habits that keep you from performing and feeling y our best. Identify sources of stress and strategize how to eliminate or lessen them. Reflect on how you spend your time and how you want to spend your time. It's all about checking in with yourself and making small changes as needed to be your happiest and healthiest self.

In Good Health, 
Lisa Brown & Jennifer Medina

Health Benefits of Fresh Spring Herbs

Incorporating fresh spring herbs can take your meal from good to amazing with little to no effort. Fresh herbs add infuse distinct flavors and aromas into a dish and pack a significant antioxidant punch. Here are a few herbs that are in season right now, along with ideas on how to use them:

Note: Always add fresh herbs at the end of cooking!

Part of the allium family (which includes onion, garlic, shallot, etc.), chives are a rich source of Vitamin A and C, calcium and iron. You'll usually see chives as a garnish on top of a baked potato with sour cream, but they are also great in stews, soups and salads.  

Similar to parsley, chervil is one of the most popular spices used in French cooking. Add it to chicken, fish or as a garnish for eggs and baby spring vegetables. Or, use it in most recipes that you would use parsley. Chervil is also a great source of Vitamin A, C, calcium and iron. 

Used in Asian and Caribbean cuisine, lemongrass contains the antioxidant luteolin, which has strong anti-inflammatory capabilities. When using lemongrass, cut off the green leaves and use only the base of the stalk. Cut into pieces and smash or blend to create a smooth consistency. Then, add it to soups or stews. Or, try it in a sir-fry with garlic, ginger, vegetables, chicken and soy sauce. 

Adds a brightness and freshness to any dish- or drink! Try adding fresh mint leaves and sliced cucumber to a water pitcher for a delicious drink in the warmer months. Great with meat, grain salads, dressings, and steaming bowls of soup.

Do you have a favorite herb and recipe? Let us know!

Quote of the Month

"You must learn a new way to think before you can master a new way to be."
  —Marianne Williamson

On the Lighter Side


Recipe of the Month:
Spring Herb Rice


  • 1 3/4 cup water
  • 1 cup short-grain rice
  • 1 cup chopped onion
  • 1 tablespoon olive oil 
  • 1 tablespoon butter
  • 1 cup sliced celery 
  • 1 cup fresh sliced mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons snipped fresh herbs (such as basil, oregano, parsley, thyme, verbana)
  • 1 teaspoon snipped fresh rosemary


  1. In a medium saucepan, bring water to boiling; stir in the uncooked rice. Return to boiling; reducing heat. Simmer, uncovered, about 15 minutes or until the liquid is absorbed. Remove the saucepan from heat; let rice stand, covered, for 5 minutes. 

  2. Meanwhile, in a large skillet cook and stir onion in hot oil and butter over medium heat for 3 minutes. Add celery mushrooms, salt, pepper. Cook and stir for 1 minute more or until vegetables are tender. Remove skillet from heat. Stir in cooked rice, fresh herbs, and rosemary just until combined. Makes 6 side-dish servings.

lisa brown