Herb is the Word

As you may recall, each phase of the Fat Flush Plan has it’s own group of recommended herbs and spices. They can be oh so much more than just flavor enhancers! They are helpful in boosting metabolism, keeping blood sugar levels stable, removing fluid from the system, nourishing the liver, and aiding digestion.

Fresh
While fresh herbs are generally preferable to dried ones, it is not always easy to find fresh. When you do find some good fresh herbs, keep in mind that they can be frozen! Put the leaves, whether whole or chopped, in small bags and put them in the freezer for future use. The best part is that when you do decide to use your fresh frozen herbs, you can add them frozen into your cooked dishes. There is no need to defrost them beforehand.

Dried
Dried herbs and spices have a shelf life of about six months and work well in longer-cooking dishes like casseroles, stews, and soups. After this amount of time, they are likely to lose their flavor and become flat. Store your herbs and spices in small, airtight jars in a cool, dry, dark place away from the kitchen stove (where heat can affect them).