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Last week I taught a younger crowd, the 8 -12 year old children in my church, some of the benefits of a few favorite culinary herbs, and how to plant them. I was not the normal teacher for this class, but they asked if I could step in, given the subject matter I said "Sure, why not?" I was provided the list of herbs, articles written by my Master Gardener friend, also the tools and materials needed so each child can plant some seeds.
The importance of knowing how to grow and use culinary herbs is of great significance, especially if you want your food to taste good and be of good quality. Did you know that many of the herbs you buy at the supermarket are exposed to radiation?) But, what about using them for more than just food? Is it possible? Do they have healing properties too? You bet! As I read through the articles I was intrigued on what else I could learn about these common yet complex culinary herbs.
Here is part 1 of a 2 part series titled Culinary Herbs are Great Medicine Too!, which features a total of 10 of the most commonly recognized culinary herbs that also have some pretty amazing medicinal properties.
Parsley- Petroselinum sativum
Parsley is a member of the Apiaceae family, (formerly Umbelliferae because the flowers have an umbel or umbrella like shape.) and is thought to have originated in the Mediterranean, but other sources say it was native other continents such as Asia. It is typically a biennial growing to about one foot in height, but in my frigid home state of Wisconsin it is grown as an annual. Today, you will most likely not find parsley growing in the wild, but it is cultivated all over the world as a nutritious salad green, or spice.
The history and folklore of parsley is quite intriguing. Did you know that in Rome, parsley was devoted to the goddess Persephone, queen of the underworld, and was used in funeral ceremonies? The ancient Greeks crowned their athletes in parsley, and also decorated their graves with parsley. In Rome, the dead were crowned in parsley and it was said that on Ogygia, the death island of Calypso, great fields of parsley grew. During the Victorian era, in the United States and Germany, it was believed that if parsley would not grow in your garden, someone in the home will surely die. Often times the phrase De’eis thai selinon – “to need only parsley,” was muttered, and meant someone had "one foot in the grave". Also, parsley has a fairly low germination rate, and sown parsley seeds were said to have traveled up and down the devil's spine nine times, and the ones that did not germinate were the ones he kept for himself.
Who would have thought that parsley had such a grim stigma around it? Surely, their has to be a lighter side to parsley's history. One such example, still not heavenly but lighter than death, comes from English folklore, where it was believed if someone were to cut parsley it they may become crossed in love. Another, states that if parsley were sown on Good Friday it would "come up double". In Rome, even though parsley was considered sacred and rarely consumed, it was worn as a crown during feasts to stave off intoxication, and during weddings, wreaths made of parsley were given as a way to ward off evil spirits. Maybe the devil was so disgusted the seeds had the audacity to grow that parsley had become less attractive to him and his followers.
History and folklore aside, parsley has far too much value to be lost in grim folklore.
Parsley is able to mask odors really well, and is often found on the plates of overly aromatic meals.
There are two well recognized forms of Parsley: flat (filicinum) & curly (crispum).
Flat parsley should not be confused with cilantro as it is very similar in appearance, but the scent of cilantro is a tell tale sign that it is in fact not parsley. It is cultivated as an herb, spice, & vegetable in many parts of the world. Did you know that parsley is actually really great at preventing and
overcoming bloating and gas? Which would explain why it is a perfect
garnish to be eaten after a meal. Flat parsley is the best for dealing with stagnant digestion.
However, curly parsley is what we normally see as a garnish on our dinner plates in fancy restaurants or at the home of a well knowledge chef, but even though it may not work as well as the flat variety, it still has some pretty cool super powers. In fact, parsley can help make your dinner time much more enjoyable. Have a nibble before dinner is served to increase your appetite, or was dinner a bowl of potent french onion soup? A sprig of parsley chewed can actually help cleanse your mouth and breath.
There is a third form of parsley that I have actually never encountered, and that is the Hamburg root parsley. It grows thick white roots, much resembling a bleached carrots, and used much in the same way: in soups & stews or simply eaten as a snack raw.
William Salmon states that the leaves, roots, and seed are all used medicinally; the leaves are the weakest, the roots next in strength, and then the seed.
Parsley is full of nutrition too! It contains minerals like iron, calcium, sodium, & trace elements as well as other nutrients like vitamins A, C, & K. Did you know that in a cup of chopped parsley there is 133% of the daily recommended value of Vitamin C, and 101% of Vitamin A according to the USDA & Wikipedia Nutrition Facts. Parsley is very high in Vitamin K which is great for a healthy heart and strong bones.
In herbalist Mathew Wood's The Earthwise Herbal, he states, "The growth habit amid the rocks is a signature in traditional herbalism for a kidney or stone-breaking remedy. Parsley is one of the five "opening roots" of traditional Greek/Arabic medicine, used to remove obstructions to the movement of blood, lymph, sweat, urine, stool and menstrual blood, along with celery, fennel, butcher's broom, and asparagus."
"In addition to being a kidney cleanser, parsley supplies properties that maintain the proper function of the thyroid and adrenals," states Dr. J. V. Cerney (1976, 120)
Not used so much today externally, but parsley has been said to be a great cure for skin issues as well. In Slack's Herbal parsley root is said to be "one of the best-known ointments, for erysipelas, inflamation, etc."
Parsley is a powerful antioxidant, detoxifier, diuretic, carminative, emmenogogue, & cleanser.
Parsley is generally considered as safe, but if you are pregnant, you should use caution as excessive consumption could lead to a uterine contractions and promote menstruation. Occasionally, parsley can cause a rash or photo-sensitivity in some people. Also excessive dosages of the seeds have been reported to be toxic. There is a rumor that parsley will turn yellow when cooked with poisonous mushrooms, alerting the chef to their toxicity. This is not true and has actually caused the death of many mushroom enthusiasts.
Sage - Salvia officinalis
The botanical name for the most common type of sage is Salvia officinalis, Salvia comes from the latin words meaning "to save" or heal, some think her name means "savior" which is exactly what this marvelous plant is. It is a Mediterranean member of the mint family and contains many of the same healing benefits that its mint sisters do. Sage has been used as a main healing herb since ancient times.
Sage is nutritive, full of high levels of calcium, and other bone building minerals. According to Dr. Mercola's food facts, it is also a good source of fiber, vitamin A, folate, calcium, iron, magnesium, manganese. This is a plant that has much higher than the daily recommended requirements of the B vitamins like folic acid, thiamin, pyridoxine, and riboflavin. Sage is rich in healthy amounts of vitamin C, E, thiamin & copper.
Along with being a nourishing herb, sage is full of medicinal actions as well. As the preparation of a sage remedy changes so do the medicinal qualities. A hot tea made of sage can help prevent head colds, and is also known to bring on sweating, salivation and increase lactation. But a cold tea can decrease secretions, including sweating, salivation, mucus production in mouth throat and lungs, and even dry up mother's milk. Since ancient times, sage has been used to stop lactation. The lukewarm tea is great for sore throats as it is bacteriostatic and astringent.
The volatile oils of sage are antimicrobial, anti-inflamatory and antibacterial, becoming a great remedy for infections. Sage is astringent, oily and slightly warming.
Like many herbs, sage isn't a stranger to folklore. Some have said that
eating sage everyday during the month of May would grant one
immortality. Supposedly, if you wrote a wish on a sage leaf, and then
slept on it for three nights in a row followed by prompt burial of said
leaf, your wish would come true. In France, it is believed that sage can
ease grief, so it is usually grown in graveyards. The Egyptians used
sage in ceremonies, and pollen of the sage plant was found on King
Ramesses II's mummified body.
Sage has been and still is used for ceremonial purposes, by the practice of smudging (burning dried bundles of sage to cleanse the emotional and spiritual space) which dates back to prehistoric times. This practice also has a more scientific result as well. Recently, studies have been done on the effects of sage and cleansing the air.
In the J Ethnopharmacol study from December 3, 2007 that was published on the PubMed.gov website, it states that "a 1 hour treatment of medicinal smoke emanated by burning wood and a mixture of odoriferous herbs on a bacterial population caused over 94% reduction of bacterial counts by 60 min and the ability of the smoke to purify or disinfect the air and make the environment cleaner was maintained up to 24 hours in the closed room. Absence of pathogenic bacteria Corynebacterium urealytcium, Curtobacterium flaccumfaciens, Enterobacter aerogenes (Klebsiella
mobilis), Kocuria rosea, Pseudomonas syringae pv. persicae,
Staphylococcus lentus, and Xanthomonas campestris pv. tardicrescens in
the open room even after 30 days is indicative of the bactericidal
potential of the medicinal smoke treatment. We have demonstrated that
using medicinal smoke it is possible to completely eliminate diverse
plant and human pathogenic bacteria of the air within confined space."
Sage is generally considered safe if consumption is that of use as a spice, but if it exceeds use as a spice and is more of a therapeutic dose then it should not be used in pregnancy or breastfeeding or in cases of epilepsy.
Rosemary - Rosmarinus officinalis
Rosemary's name comes from the Old Latin phrase ros marinus, meaning 'dew of the sea'. This could be because it is native to the Mediterranean. It is a flowering evergreen that is perennial and a member of the mint family. Rosemary is commonly seen in many kitchen gardens and adds a delightful flavor to dishes all over the world, but it is also known as being the herb of remembrance from the time of Shakespeare to today. Its aroma alone has been known to trigger the cognitive functions of the brain. In the folkloric tradition, rosemary is said to ward off evil spirits, and the color of the flowers is said to have come from Mary throwing her blue cloak over a rosemary plant while she, Joseph and Jesus were fleeing Egypt. It is also said to last 33 years before dying to the ground because that is how old Jesus was when he was crucified. A sprig of rosemary hung by the door is supposed to keep away all thieves, and allows only love to enter.
Rosemary is most commonly used in cooking, but typical preparations are teas and tinctures. The essential oil from it can be used in aroma therapy, but it should not be used internally. Food manufacturers use rosemary leaves as an antioxidant and stabilizer in meats and sauces.
Rosemary is aromatic, the aroma alone has been linked to lifting moods and clearing the mind, as well as alleviating stress for those who have chronic anxiety or hormonal imbalances. It is an antioxidant, anti-carcinogenic, carminative, antimicrobial, a circulatory stimulant, hepatic, nervine and anti-inflamatory. It is great for cognitive stimulation, skin protection, fungal infections, digestion, cold & flu.
In many cultures, rosemary has been used as a tummy soother for upset stomachs, bloating, constipation & diarrhea. This is most likely because of it's anti-inflamatory nature.
For hundreds of years, rosemary has been used topically in a salve or paste on areas of pain. When consumed it can ease the pain of headaches and migraines.
Rosemary has been used to heal the sick by burning it in a sick room, and a strong infusion of fresh or dried leaves can make a wonderful wound wash.
"During the plague years, and thereafter in many hospitals the burning of rosemary reliably cleared the air and countered airborne infections. By extension, rosemary was given to mourners to protect them from contagion. It was laid in the coffin to preserve the body. And it was cast into the grave at the end of the funeral." says Susun S. Weed in her article Now Remember Rosemary.
Rosemary is generally considered as safe, but as with anything some people may be sensitive to it.
Chives - Allium schoenoprasum
Chives is the common name of Allium schoenoprasum, which from its Greek derived botanical name we can see is a member of the Allium genus, meaning 'reed-like leek'. It is a close relative to garlic, shallot, and leek, but also has many wild cousins growing through out the Northern hemisphere such as scallions and ramps. Chives are grown for their long, straw-like leaves not their stem or bulbs, and their delicate flavor. The lavender colored puffball flowers are edible, but they can cause the leaf to become bitter once flowered. This can be avoided by giving the chives a trim on a regular basis, this will encourage their growth and give a beautiful display. Should they be allowed to flower and you will see as fall comes to a near end the beautiful purple puffs become a white opaque and the flowers are now filled with little black seeds. These can be collected and sprinkled around to add beauty to next years landscape.
It is a food low in cholesterol and sodium. Chives are a very good source of vitamins A, B6, C & K. They contain high levels of iron and calcium, and have several antioxidant compounds like beta-carotene, kaempferol, and quercetin. Chives contain dietary fiber, folate, magnesium, potassium, copper and manganese as well.
For over five thousand years chives have been around, in fact they are the oldest species of edible onion known, but they were not cultivated as a food until the Middle Ages. They were mentioned by Marcus Valerius Martialis in Epigrams, "He who bears chives on his breathe, is safe from being kissed to death."
Sally Bernstein states in her article Chives, "The common link among all of the Allium is the sulfur compounds that gives them their "oniony" taste and questionable reputation since the earliest of times. Muslim legend has it that when Satan left the garden of Eden garlic sprang up from his left footstep and onion from his right! Not the best of associations, and yet for the Rumanian Gypsies, chives were used as part of their fortune telling rituals. Chives were also believed to drive away evil influences and disease when hung in dried bunches around the house"
The medicinal qualities of chives are much like garlic, only much weaker and have not been used quite as often in comparison to garlic. They have a mild stimulant, diuretic and antiseptic properties. It has been proven that the sulfur compounds in the Allium family are very beneficial for blood circulation, and the respiratory and digestive systems.
Chives are not known to have adverse reactions, but over consumption of very large quantities may upset the stomach.
Basil - Ocimum basilicum
The "King of the Herbs" as many chefs consider call basil, has roots in India, Asia and Africa. It is used in many cuisines, the most popular being Italian and Mediterranean, but it can be found in Indian, and Thai recipes as well. In the Earthwise Herbal, herbalist Mathew wood states" The name baslicum (Greek balsilcon) derives from the Greek word for dragon (basilisk) or a king (basileus)." Being named after something so powerful as a dragon, and mighty as royalty shows how revered this herb was. It was also considered an icon of hospitality in India, and in Italy, it is a symbol of love.
Basil has become an increasingly popular herb, especially with the popularity of pesto, which is a combination of basil, Parmesan cheese, pine nuts, and olive oil. Pesto is good, but my favorite use is large leaves torn and topped on our homemade wood fired pizza. Yum.
More than 60 different varieties of basil grace the world's culinary scene, each having a slight difference in appearance and taste. Sweet basil, the most common, is pungent, while other varieties offer a unique combination of tastes, such as lemon basil, anise basil, and cinnamon basil. They all mimic the flavors of their names but still carry that basil essence with them. Basil is a member of the mint family and can sometimes be confused for mint, as some varieties have red or purple tones to them.
Medicinally speaking basil is great at opening the skin an lungs, as well as being a digestive aid, while purging the blood of heat and toxins. It is said that half a teaspoon of dry or fresh basil leaf in water can sooth indigestion and alleviate feelings of fullness. A facial with basil in the water can help get rid of headaches, and according to Mountain Rose Herbs, "European scientists are investigating the use of basil oil as treatment for antibiotic resistant infections with Staphylococcus, Enterococcus, and Pseudomonas."
Culpeper's Complete Herbal makes note, "Being applied to the place bitten by venomous beasts, or stung by a wasp or hornet, it speedily draws the poison to it."
Holy Basil also known as Tulsi (Ocimum tenuiflorum) is the variety of basil that has been most researched for the medicinal benefits. It is known to be anti-inflamatory, antibacterial, antioxidant, and a powerful adaptogen. It is said to be analgesic, antipyretic, hepatoprotective, immune boosting, stress reliever and has been used in over 300 different Ayruvedic herbal treatments for thousands of years. Basil also helps to alkalize the body and improve digestion, by balancing the body's pH level. Which improves digestion and immunity by allowing healthy bacteria to flourish in the gut.
Vitamin K is abundant in Basil as there are 88 miligrams in just half a cup. That is 108% of the DRV (Daily Recommended Value)! It is also a very good source of copper, Vitamin A & C and also has good stores of calcium, iron, folate, magnesium and even omega -3 fatty acids.
Basil is also often used in aromatherapy as most of the healing properties are found in the volatile oils. But please remember that essential oils are powerful, take many tons of plant matter to create even the slightest amount, and can actually have detrimental effects on your health. (But we will have more on that discussion, in another post.) If you must use aromatherapy please only source your oils from trusted companies, who practice sustainable cultivation, the wild harvesting of many of these plants for their volatile oils has brought mass destruction to many habitats around the world. Using the whole plant is a much more holistic approach with many benefits over using just part of the plant.
There are no known precautions of basil consumption, however, pregnant women and children under sixteen should not use the oil because of its emmenagogue tendancies.
Stay tuned for PART 2 of Culinary Herbs are Great Medicine Too!
Resources:
- Individual Articles: Chives, Rosemary, Parsley, Sage Advice, Garlic, & Basil by Master Gardener Sydney J. Tanner
- Exploration of 50 Remarkable Herbs, Nancy Arrowsmith, 2007
- https://nourishingdeath.wordpress.com/2013/12/30/parsley-the-herb-of-death/
- http://www.ourherbgarden.com/herb-history/parsley.html
- Slack's Herbal, George Slack, 1892
- Sage the Savior, Mystic Pop Magazine, Susun Weed, 2006
- https://sanctuarygardener.wordpress.com/2014/01/17/herbal-folklore/
- https://www.ncbi.nlm.nih.gov/pubmed/17913417
- Now Remember Rosemary, Mystic Pop Magazine, Susun Weed, 2008
- https://www.thespruce.com/history-of-chives-1807583
- https://www.herbco.com/t-chives.aspx
- Simon & Schuster's Guide to Herbs and Spices, Gualtiero Simonetti, 1990
- http://www.sallybernstein.com/food/columns/gilbert/chives.htm
- http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85
- https://wellnessmama.com/5505/uses-for-basil-leaf/
- https://draxe.com/benefits-of-basil/
- https://www.medicalnewstoday.com/articles/277627.php
- Anti-anxiety activity of Coriandum sativum assessed using different experimental anxiety models, Indian J Pharmacol, 2011 - Department of Pharmacology, School of Pharmacy, Suresh Gyan Vihar University, Jaipur - 302 004, India.
- http://www.landscape-america.com/herbs/cilantro.html
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