For Hippocrates, a Greek physician often called the ‘father of modern medicine’, food at mealtimes provided an opportunity to nourish the body’s cells and strengthen the body’s health. This idea is easily forgotten today in the whirlwind of busy lives, convenience foods and take-out meals. When we only think of meeting our hunger, we leave much off our plates.
 
Healing foods hold keys to health
Indeed, our pace of living and the commercialization of food seems to have masked what is perhaps the most important key to good health, that of diet. Long before modern medicine, cultures were eating healing foods to both prevent and heal illness. The ancient Chinese document, the Niejing (circa 500 BC) illustrates the importance of using medicinal herbs in everyday food as a fundamental tool in preventing and treating disease. It is likely that both Hippocrates and The Yellow Emperor would have enjoyed healing broth, soup or other long-simmering dishes.
   Today, food is still central to health in China and it is considered important for supporting the body during sickness and subsequently restoring health.
All over Asia, congee (an easily digested gruel of broth and rice) is used to soothe, cleanse and nourish the very young and the sick.
   North Americans can follow First Peoples’ traditions and put ancient practices to work by using whole foods – foods that are closest to their original state such as fresh fruit, vegetables, whole grains, nuts, seeds and legumes – and fresh herbs, including spices, in everyday meals. 

Spice up your healing
Science has shown that culinary herbs, 
all of which contain medicinal properties, are antioxidant rich and many contain
anti-cancer and other disease-preventing constituents. By including herbs and spices in a whole foods diet, we can increase resistance to modern diseases (such as cancer, cardiovascular disease, diabetes and hypertension), build our immune systems and strengthen the functioning of organs and other body systems. Loading up on fresh fruits and vegetables in addition to cooking with or adding herbs to our foods is one of the most positive steps we can take to protect our health.

 

 

ASTRAGALUS
(Astragalus membranaceus)        
Part used: root
Medicine: immune system stimulator, alleviates effects of chemotherapy, a powerful tonic
As Food: add to soup stock and broth; use the stock in vegetable and main course dishes and beverages



CAYENNE(Capsicum annum)       
Part used: pepper fruit
Medicine: tonic, antiseptic, stimulates blood circulation, promotes sweating + fluid elimination
As Food: use fresh in salsa, salads; dried in seasonings, sauces, dips, soup, stews



CINNAMON
(Cinnamomum zeylanicum)        
Part used: bark
Medicine: aids digestion: nausea, vomiting, diarrhea. Calms stomach pain, helps the body use insulin effectively
As Food: in spice blends + desserts; sprinkled on cereal, puddings, side dishes, salads, drinks and main dishes



 

GARLIC (Allium sativum)       
Part used: bulb
Medicine:  inhibits cancer cells, antibiotic, protects heart, lowers cholesterol
As Food: use raw in dips, spreads, sauces, dressings; in soup, salads, side and main dishes

 

GINGER (Zingiber officinale)       
Part used: root
Medicine: anti-nausea, relieves headache + arthritis, heart protective
As Food: grate into dips, spreads, sauces, dressings; use chopped candied ginger in main dishes, desserts



 

THYME (Thymus vulgaris)      
Part used: leaf
Medicine:  antioxidant, soothes throat + cough, antibiotic
As Food: use in stir-fries, salads, dressings, sauces, dips, vegetable and main dishes, cough syrup



 

PARSLEY (Petroselinum crispum)      
Part used: leaf
Medicine: antioxidant, tonic, digestive diuretic
As Food: add to soup, salads, sauces, dips, dressings, vegetable and main dishes



DANDELION (Taraxacum officinale)     
Part used: root, stem, leaves, flower
Medicine: diuretic, liver + digestive tonic, reduces cholesterol
As Food: use fresh leaves and flower
in salads and as a garnish; cooked greens and root as a vegetable or side dish



ROSEMARY (Rosmarinus officinalis)    
Part used: leaf
Medicine: antioxidant, anti-cancer, nerve + heart tonic
As Food: use as a rub or marinade for grilled and roast meats and vegetables; chop into vinegar, oil; add to roasted vegetables, salad dressings, cough syrup



CLOVE (Syzygium aromaticum)     
Part used: dried buds
Medicine: antioxidant, anaesthetic, fights nausea, fungal infection  
As Food: add to hot wine, cider and other beverages; use in seasonings, breads and other baked products, pudding, pickles, spiced vinegar and oil


TURMERIC (Curcuma longa)      
Part used:  root
Medicine: anti-inflammatory, anti-cancer, reduces post-exercise pain, protects the liver
As Food: use in seasonings, especially curry blends; in rice, lentils, fish dishes; popular in Indian cooking  H&L


Pat Crocker, Culinary Herbalist, writer, photographer and author of 9 cookbooks including The Vegan Cook's Bible (Robert Rose 2009). The Yogurt Bible (Robert Rose 2010) will be in bookstores this fall. foodwedsherbs.blogspot.com and riversongherbals.com