Kitchen Herbalist

Kitchen Herbalist… If you have some of the spices listed below in your kitchen cabinet, you’re closer than you think to becoming one!

Cooking, for me, is all about connection. Connection to the food that you’re preparing, the bellies you will be filling, and the souls you’ll most likely be conversing with. What better way to connect with someone than over a meal?!

Food is a necessity for us, there is no denying that, but we also thoroughly enjoy it! Let’s be honest, you’ve thought twice about going to a gathering where there wasn’t going to be any food! When food is available, especially good food, we find ourselves naturally sharing, gathering, and enjoying each other’s company.

“Herbs” or local vegetative plants, shrubs and vegetables have been used to support our health, and flavor our food since the beginning of our time. The ingredients in popular cultural foods that we eat today were shaped by the bio-availability of the foods and herbs in that region. This means that a simple cultural dish is a reflection of landscape and bio-diversity for a particular region.

So many of the herbs and spices you may already have in your cabinet have potent healing properties!

I’ve listed a quick guide to kitchen herbalism below!

Rosemary (Rosmarinus officinalis):
Rosemary is naturally anti-inflammatory, antimicrobial, antioxidant, antispasmodic, astringent, bitter, carminative, cholagogue, circulatory stimulant, diaphoretic, emmenagogue, and a nervine.
It is commonly used to stimulate circulation, especially for hair growth when applied to head area. Commonly added to formulas for weak and depressed spirit, and to stimulate digestion. Rosemary also stimulates brain function, especially with mathematical focus.

There are no known safety issues with rosemary, however note that only culinary amounts should be ingested during pregnancy.

The aerial parts of rosemary are harvested and used.

Energetically, Rosemary is warming and drying.

Black Pepper (Piper nigrum)
Black pepper (organic fresh cracked is best) us anti-inflammatory, antimicrobial, antioxidant, aromatic, a digestive stimulant and rubefacient. Black pepper improves digestion and the circulation of blood. It stimulates the appetite and works as a stimulant or “catalyst” in formulas.

It is important to note that in large doses, pepper may aggravate the urinary tract, causing irritation. Pepper can also enhance bio-availability of certain herbs and prescription drugs. Culinary amounts are considered safe.

The parts used of black pepper are the “fruits” and energetically, black pepper is warming.

Cinnamon (Cinnamomum verum (Ceylon), Cinnamomun aromaticum (Cassia)

Cinnamon is naturally antimicrobial, antioxidant, antispasmodic, astringent, carminative, circulatory stimulant, demulcent and hypoglycemic. Traditionally, cinnamon is used as a digestive herb. It is known to balance Vata and Kapha disorders and stimulates circulation. Combined with ginger for Chinese Medicine, cinnamon is used to treat “cold conditions” as it is warming, energetically.

Cassia should not be used in pregnancy without guidance of a practitioner qualified in monitoring the effect of its usage.

Turmeric (Curcuma longa)

Turmeric is naturally anti-inflammatory, antioxidant, carminative, cholagogue, hepatic, and hypolipidemic. Traditionally, turmeric is used in Ayurveda and Chinese medicine for jaundice, gastritis, nausea, arthritis, allergies, inflammation, and external skin conditions.

It should be noted that turmeric should not be used long term in high doses by those with congestive heart failure, biliary tract obstruction or those taking blood thinning medication. It may have an anti-ovulatory effect so should not be used by women who are trying to conceive or by those who have heavy periods as it increases blood flow.

Sage (Salvia officinalis)

Sage is naturally anti-catarrhal, antihidrotic, anti-inflammatory, antimicrobial, antioxidant, antispasmodic, astringent, carminative, diaphoretic, emmenagogue, expectorant. Traditionally used to dry excess sweat and mucus fluids. Slows the flow of mother’s milk, helps with diarrhea, early stages of the flu, congestion, inflammation, and sore throats and mouths. Burning dried sage indoors also cleanses spaces and kills bacteria! Those cleansing rituals you hear about are really cleansing!

Sage should only be used in culinary amounts during pregnancy and should not be used long term.

Sage is energetically warming and drying

Thyme (Thymus vulgaris)

Thyme is naturally anti-inflammatory, antioxidant, antimicrobial, antiparasitic, antispasmodic, astringent, carminative, diaphoretic and expectorant. Traditionally thyme is used to ease sluggish digestion, heal intestinal viruses, and ease respiratory congestion in colds, bronchitis and hay fever and asthma.

Large doses should be avoided, and only culinary amounts should be used during pregnancy.

Thyme is energetically warming and drying.

Overall

Out of all these herbs and spices, sage, thyme and rosemary are easiest to grow! Rosemary thrives best outdoors, as it is a “bush” type of plant. Thyme and sage can easily be started and grown in a sunny windowsill. Each of these herbs and spices can be found in your local grocery store! Be sure to purchase organic herbs and spices to ensure the product is as pure as it can be. If herbs and spices do not smell potent and fresh when opened, they are most likely old and should be discarded.

Becoming familiar with the uses of herbs in your kitchen cabinet will help you to better combine these herbs in your food for certain ailments. If you have a heavy menstrual cycle, it would behoove you to use less turmeric while menstruating. Adding slightly more rosemary and black pepper to your diet during this time may help to alleviate menstruation symptoms.

Remember that food heals us. It was, is, and will always be our natural medicine.

Happy Cooking!