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Article

Culinary Herbs:  Their Medicinal Uses - Part I
 by Annemarie Colbin, C.H.E.S.

BASIL

Basil is used as a tea to alleviate menstrual cramps; 

 In India it is considered the “king of herbs” and it can also be found in Mexico, South America, and the Caribbean. 

It is an excellent breath freshener, has blood-pressure lowering components, and it also has been used successfully, as a tea, to combat the nausea from chemotherapy.

BAY LEAF

  It may help diabetics as in test tube studies it breaks down blood sugar three times faster than insulin.  Boiled bay leaves may be used as a poultice on the chest to relieve cough. 

 Bay leaves are also used in cooking beans to improve their digestibility.

CHIVES

These are also called “ramps” in Tennessee.  They’re a member of the onion family and contain sulfur. 

They’ve been linked to reducing blood pressure and cholesterol, and to prevent cancer. 

Chives should not be cooked, but snipped or sliced and used raw as a garnish.

CORIANDER/CILANTRO (leaf and seed)

Both the leaves and seeds are used in cooking.  During the Hand dynasty in China (207 BCE to 220 ACE) the leaves were consider an aphrodisiac.  In India it is supposed to “cool” a hot stomach, banish intestinal gas, and aid digestion. 

Two tablespoons of chopped coriander leaf should be eaten as soon as indigestion hits, or sprinkled on the food for prevention. 

In Ayurvedic medicine, an after-meal digestive aid is made by combining a teaspoon each of coriander and fennel seeds, toasting them in a dry skillet for about two minutes, until fragrant, and adding a pinch of salt.  Chew well. As a remedy for rashes, mash the fresh leaves and apply as and “anti-fire, or anti-pitta” poultice, then offer a cup of coriander seed tea (2 tsp in 1 cup boiling water, 7 minutes).

DILL SEED

Dill was used in early Greece and Rome as an air freshener;  the seeds were burned as incense.  In the early US colonies it was called “meeting’ seed” because it was chewed for breath freshener during long church meetings.  Tea made from dill seed helps soothe upset stomach.  Dill seed is also rich in calcium, with 100 mg in a tablespoon.  For chapped skin on hands and spit nails, make DILL SEED oil:  warm ½ cup olive, grapeseed, or canola oil, then pour into a bottle with 2 tablespoons of DILL SEED.  Steep, covered, for one week;  then strain, and use on hands and feet right after washing.

FENNEL SEED

This is a classic Greek and Middle Eastern remedy for intestinal gas.  They can be used as a tea, or chewed directly after a meal, as they often are in India.  The tea is often used to combat infant colic.  Hot fennel tea helps respiratory congestion, and three cups a day help nursing mothers produce more milk.

GARLIC

This is the king of all medicinal herbs.  It’s use goes back at least 5000 years around the world.  In China, it was prescribed raw for colds;  Chinese prisoners are required to eat raw garlic every morning to maintain their health.  Egyptian slaves were fed garlic and onions to make them strong enough to build the pyramids.  It was thought to ward off vampires and evil spirits.

Science has vindicated folklore.  An average clove of garlic contains substances equivalent to 100,000 units of penicillin (about 1/5 the average dose), without its side effects.  It can prevent various types of cancer  (stomach, skin, breast, esophageal, and colon) and prevent cancer cells from reproducing.  It reduces cholesterol and high blood pressure, but you need to eat one to three fresh cloves per day for at least three months before positive results are seen.  It may even help regulate blood sugar for diabetics.  Most of the benefits are from the raw bulb. 

An Asian remedy consists of a whole bulb of garlic, peeled and minced, and marinated overnight in enough honey to cover.  A teaspoon of this honey three times a day has been credited with eliminating colds.

GINGER

Another powerful, popular in China, India and Japan for thousands of years, then traveled to the Middle East and Spain, then the West Indies.  Ginger ale was first made in Jamaica, to help digestive distress.  It’s an excellent remedy for indigestion and nausea, including motion sickness, and morning sickness.  It prevents stomach flu and the nausea associated with chemotherapy.  Ginger tea is helpful for headaches, chest congestion, and indigestion.  A ginger bath is used in Asia to combat stuffed noses due to allergies, sinus trouble, or colds. 

MUSTARD SEED

This popular condiment has been used since prehistory, as well as in ancient Chinese, Greek, and Roman kitchens to prevent rancidity in meats.  It can help regulate irregular heartbeat, cholesterol and blood sugar levels because of its magnesium content.   Ground mustard seed in a foot bath helps relieve respiratory congestion.  (One tablespoon ground mustard seed to 2 quarts hot water).

Mustard greens are a good source of beta carotenes, calcium, and iron, as well as vitamin C.

Here is a recipe that utilizes some of these wonderful foods.

CORIANDER PESTO

2 cloves garlic, peeled

1/3 cup extra virgin olive oil

 2 packed cups fresh basil leaves

1 packed cup fresh cilantro

1 teaspoons yellow miso

1.  Run your blender or food processor, drop in the garlic cloves, and process until chopped.  Add the olive oil, then the basil and cilantro, and process until coarsely pureed.  Stop the blender or processor occasionally and push the contents down into the blades.

2.  Add miso and process until mixed.  Serve over pasta, grain, or as a seasoning in the soup.

Article

Culinary Herbs:  Their Medicinal Uses - Part II
by Annemarie Colbin, C.H.E.S.

This article is a continuation of the one from the last issue, discussing the healing properties of the common herbs you can find in your kitchen or in your supermarket.  Use these as part of your natural healing pharmacy for minor problems.

OREGANO

In Jamaica, oregano incense is used to help prevent and soothe coughs and other respiratory complaints..  In ancient Greece oregano tea was used to treat poisonous insect bites, coughs and digestive problems.  It is an excellent digestive aid.

PARSLEY

A breath freshener as far back as the early Romans, parsley is considered an herbal multivitamin.  A cup of minced fresh parsley (about 4 oz, or 100g) contains more beta carotene than a large carrot, almost twice as much vitamin C as an orange, more calcium than a cup of milk, and twenty times as much iron as a serving of liver.  It is a mild diuretic, and can stimulate menstruation.  Chinese and German herbologists recommend parsley tea to help control high blood pressure, and Cherokee Indians use it as a tonic to strengthen the bladder.  Parsley tea:  steep two teaspoons of bruised fresh parsley leaves in one  cup of boiling water, covered, 10 minutes.  Strain and take 3x day for water retention.

PEPPERMINT

This herb is extremely popular in the Middle East, as a tea, condiment, and candy.  In ancient Greece it was used to freshen baths, to treat hiccups, and soldiers rubbed their weapons with it for good luck.  In the middle Ages it was recommended for digestive distress;  merchants sprinkled it around grain and cheeses to keep rats away.  Monks used it to polish their teeth with fresh peppermint leaves for a brighter smile.  The menthol helps soothe stomach lining, fend off nausea and vomiting, and encourages digestion by stimulating the gallbladder and liver, especially after a fatty meal.  It can help relieve flu symptoms and clears congestion from the head.  French bicycle racers drink a combination of peppermint and rosemary tea before racing.  Peppermint tea creates a cooling sensation on the skin, so it’s good for menopausal women.  Too much peppermint tea may inhibit iron absorption in anemic people.

ROSEMARY

In ancient Greece, rosemary was credited with having positive effects on the mind, and students tucked fresh rosemary sprigs in their hair when studying, to help them remember better.  It has been a popular folk cure for stress and to ward off the evil eye.  Rosemary contains a compound called rosmaricine that seems to relieve headaches the same way aspirin does, but without irritating the stomach;  it can also soothe the digestive system.  It’s extremely high in calcium, a mineral known to calm the nerves:  one tablespoon of dried rosemary contains about 42 mg.  For a hair rinse to clean up the buildup of other hair products, use a rosemary rinse:  2 tsp dry rosemary and 2 cups boiling water.  Steep till cool, then strain.  Use as a final rinse after a good shampooing once per week, leaving it in your hair.

SAGE

Native Americans  use sage for “smudging” ceremonies to clean areas of bad feelings and negative emotions.  The sage is tied into bundles, called “smudge sticks,” and lit, so they produce silvery smoke, and then waved around rooms, offices, houses, cars, or wherever else they’re wanted.  The Latin name for sage is “salvia,” which means “salvation,”  Ancient Arabic and Chinese herbalists believed that drinking sage tea enhanced mental and spiritual clarity. 

Modern herbalists report that sage’s camphor, tannin, and other components have antiseptic properties.  It can help treat sore gums and mouth ulcers.  To make a mouthwash, steep one teaspoon of fresh sage or ½ a teaspoon dried in one cup of hot water, covered, for 4 minutes.  Add a 1/4 teaspoon salt and ½ teaspoon cider vinegar or lemon juice.  Swish around mouth to help ulcers, or use as gargle for sore throat, but do not swallow.  Sage tea can help prevent blood clots from forming, and is useful in the prevention and treatment of heart attacks.  However, it also can cause uterine contractions, so pregnant women should avoid it.  Use very small amounts to flavor stews and soups.

TARRAGON

An excellent breath freshener after garlicky or oniony meals, it also creates a slight sensation of numbness in the mouth, and was given by Arab physicians as a precursor to bad-tasting medicines.  Tarragon contains rutin, which is being investigated as a cancer cure.  As it is high in potassium, it can help regulate blood pressure levels.  Use fresh in salads, not as tea, or dried in sauces and stews -- always moderately, as it is quite strong.

THYME

This herbs goes back to Biblical times, and in Greece lambs were made to graze on fields of wild thyme to make their meat more tasty.  A Middle Eastern variety is called Zatar, which is used abundantly in cured olives, spinach pies, grilled vegetables, and herbed breads.  Thyme contains a volatile oil, thymol, with antiseptic and antibacterial properties.  It helps keep mouths and gums healthy, and helps heal coughs.  Therefore is often used in commercial mouthwashes and commercial cough syrups.  Thyme tea is excellent for fighting chest colds: steep 2 tablespoons fresh or 1 tablespoon dried thyme in boiling water for 4 minutes.  Five drops of essential oil of thyme in ½ cup olive or grapeseed oil makes a fine massage oil, good to combat coughs, sore throats, colds, and cranky digestion.  Massage into chest, throat, feet, or back. 

Thyme is also useful as a food preservative.  The USDA reports that thyme, peppermint and cinnamon seem effective to keep potatoes from spouting

References

Sources:  The Good Herb, by Judith Benn Hurley (Wm.  Morrow, NY: 1995);  Heinerman’s Encyclopedia of Fruits, Vegetables, and Herbs, by John Heinerman (Parker Publishing, W. Nyack, NY: 1988).

 

© 2001 by Annemarie Colbin, Ph.D.

 
   

 
 
 

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