Credit: SummerTomato (Flickr)
Credit: SummerTomato (Flickr)
March 13, 2014 Vegetables No Comments

Aquaponic herbs are packed full of enzymes that can fight and alleviate all manner of bodily ills. If you’ve any doubt as to whether you should include these herbs in your diet – read on! These 3 herbs have been grown with great success in aquaponics systems.

Mint

– Mint one of the wonder aquaponic herbs for indigestion, being full of antioxidants and phytonutrients that work like magic in your digestive tract. It does this by bolstering the enzymes needed for digestion and help them work more efficiently.
– For the same reasons, it helps beat flatulence and stomach cramps, and is useful for people suffering from Irritable Bowel Syndrome.
– Due to the properties that aid digestion, mint has proven to be very useful for pregnant women suffering with morning sickness and helps to minimize the debilitating nausea.
– Fights aches and pains – mint has a cooling effect on the body which can help soothe inflammatory disorders
– Helps fight oral infections – ever wondered why mint is always used in toothpaste? It is packed with anti-bacterial properties which helps kill bad bacteria in your mouth. It is also a great breath freshener… so chewing on a few fresh mint leaves is great for your teeth – and your love life!
– Boosts your immune system due to the high content of nutrients such as calcium, phosphorus and vitamins C, D and E.

Basil

Credit: lowjumpingfrog (Flickr)

Credit: lowjumpingfrog (Flickr)

– According to research basil contains (E)-beta-caryophyllene (BCP) which could be useful for sufferers of arthritis and inflammatory bowel diseases.
Anti-aging benefitsresearch shows that basil helps to eliminate damaging free radicals and harmful molecules that speed up the aging process
– Basil is a great skin herb due to the naturally occurring essential oils which have been found to be beneficial for psoriasis, dry skin and acne.
– Promotes heart health because of the beta-carotene content which work to fight against cholesterol and harmful free radicals and damage. It is also an amazing source of magnesium which improve blood flow and general cardiovascular health.

Chives

– An excellent source of dietary fiber. People who have a good source of dietry fiber in their diet are less likely to suffer from constipation, diverticular disorders and hemorrhoids.
– They are a good source of zinc, magnesium, potassium, phosphorus iron and calcium
– Research suggests that chives have natural anti-bacterial properties and aid in killing off harmful microbes in the body
– Great for healthy bones due to the vitamin K content.
– Help fight against cancer – chives are thought to have anti-carcinogenic properties due to their antioxidant content which helps fight against harmful free-radicals.
– Have mild anti-inflammatory properties which help ward off illnesses such as rheumatoid arthritis.

Credit: katerha (Flickr)

Credit: katerha (Flickr)

Chives are part of the Allium family, comprising onions, garlic, leeks and shallots. The family is known for containing beneficial sulfur, a mineral that plays a part in hundreds of physiological processes in the human body.

What does sulfur do?

– It’s required for Taurine synthesis which is essential for the proper functioning of the cardiovascular system, our central nervous system and our muscles.
– It assists our essential amino acids
– Helps make hair strong and skin healthy

Other great sources of sulfur are leafy green vegetables such as cabbage – which can also be grown in your aquaponics system!

Pippa Woodhead
Written by Pippa Woodhead
Being a health-nut, London born Pippa has struggled to adjust to the lack of availability of lettuce and kale since re-locating to India. Previously naive to the extent of the worlds food struggles, she has now become obsessed with sustainability in food production and especially in India where it needs it the most (plus she’s also hoping to get her hands on some kale any day now). When she’s not writing for Aquaponics in India, she is usually found with her head in a book or in the kitchen experimenting with new vegetarian recipes.