Moms, you know the power of a fresh leaf, a pinch of green, or a cup of soothing tea. Growing and using herbs at home can save money, boost flavour, and even help with little health needs. Below are five herbs you can keep in your yard or in a pot on your windowsill — and exactly how moms use them in Guyana and the Caribbean.
1. Cilantro (Coriandrum sativum)
Known locally and worldwide, cilantro (sometimes called coriander or celery) is one of the most used herbs in Guyanese kitchens.
Why keep it around:
- Its fresh, citrusy flavor brightens up almost any dish.
- Cilantro leaves are rich in antioxidants, and some studies suggest they may support digestion and help the body flush out certain heavy metals (NIH).
How moms use it:
- Blended into green seasoning for meats and fish
- Sprinkled fresh on curries, chow mein, or stews
- Added to sauces, chutneys, or pepper sauce for extra zing
Growing tip:
Cilantro loves sun but doesn’t like too much heat at once. Plant it in cooler spots in your garden or partial shade to get steady leaves.
2. Broadleaf Thyme / Oregano Brujo (Plectranthus amboinicus)
This is not the “classical” Mediterranean oregano — it’s a Caribbean favorite, sometimes called “Cuban oregano,” “Spanish thyme,” or “oregano brujo.” (Mountain Rose Herbs)
Why it’s useful:
- Strong aroma and leaves that stand up well to heat
- Sometimes used traditionally for coughs, colds, and respiratory complaints in folk medicine in Caribbean areas
How moms use it:
- Rubbed between fingers and inhaled for stuffy nose
- Crushed into soups, stews, or meat dishes
- Leaves steeped in warm water as a steam inhalation or remedy for a cough
Growing tip:
It grows easily from cuttings and tolerates dry spells — just don’t keep it soggy.
3. Mint (Mentha spp.)
A familiar, fresh-tasting herb you can’t go wrong with.
Why it’s a keeper:
- Helps with digestion and may ease mild nausea or indigestion (though not a replacement for medical care)
- Strong flavor even in small amounts
- Often used in drinks, teas, dressings
How moms use it:
- Mint tea after a heavy meal or when someone has “gas”
- Crushed leaves in a cold drink or “cooler” for kids
- Chopped into fresh salads, fruit plates, or chutneys
Growing tip:
Mint spreads fast. Plant it in its own pot or clipped section so it doesn’t take over your garden.
4. Basil (Ocimum basilicum and related types)
Basil is a kitchen hero all over the world, and in Guyana it fits right in.
Why it’s great:
- Adds aroma and taste to many dishes
- Contains antioxidants and compounds that may support general health
How moms use it:
- Stirred into tomato sauces, stews, or “green seasoning”
- Fresh leaves as garnish on cooked plates
- Crushed with garlic/pepper for marinades
Growing tip:
Needs plenty of sunshine. Pinch off flower buds so leaves stay abundant.
5. Rosemary (Rosmarinus officinalis / Salvia rosmarinus)
A more Mediterranean herb, but one with lots of value in flavour and simple wellness uses. (Wikipedia)
Why it’s useful:
- Bold, piney flavor works especially with meats, roasts, hearty dishes
- The essential oils in rosemary have been studied for antioxidant and antimicrobial properties
How moms use it:
- A sprig in stews or roasting meat
- Dried leaves crushed into seasonings
- Infusion (tea) for light digestion aid or a refreshing aromatic drink
Growing tip:
Prefers well-drained soil and full sun. Don’t overwater.
🌿 How to Get the Most from Your Herb Garden
- Mix it up — Grow both culinary and mild medicinal herbs to suit cooking and home remedy use.
- Harvest smart — Pick leaves early in the morning after dew dries; that’s when oils are strongest.
- Dry & store — You can hang small bunches to dry or use low heat in an oven to preserve leaves.
- Use often — Even a few leaves can lift a whole dish and train your family to prefer natural flavours.
- Be cautious — Herbal remedies can help mild symptoms, but they aren’t a substitute for professional medical care.
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