How to Use Medicinal Herbs?

Healing with herbal remedies is controversial in the medical world. You may find doctors and pharmacologists that are against it completely citing lack of scientific study and unknown side effects. On the other hand, you may find holistic and homeopathic professionals that promote the wonders that nature has provided to cure all the ailments of the world. Natural food stores and vitamin suppliers abound our malls and shopping plaza's all ready and willing to "sell" you the newest natural wonder herb on the market today.

The truth lies somewhere between each of these rationalizations. Healthy bodies, minds, and spirits are far more complicated than taking a "natural" pill or a prescribed "pill" to fix any ailment that we may have. Part of becoming healthy can involve the use of medicinal herbs. Whether those herbs are used as teas, tonics, compresses, poultices, oils, or lotions. The important factor, as with anything in life, is balance. WE live in a world that is turning the corner, desiring to return to natural ways; whether it be "going green" with our cars and homes or turning back to herbal and natural remedies for our bodies.

Part of the balance in learning to use medicinal herbs is having a team effort in your health care. Explaining to your medical professional your desire to work with a holistic approach along with traditional medicine is a start. Including a diet change that implements many of the common herbs that can be used in culinary settings to promote healthier bodies; as well as nourishment for your mind and spirit.

To start with there are some common medicinal herbs that pose very few health risks when used that can start anyone on the way to finding a balance in using herbs along with the other aspects of healthy living.

* Aloe - The juice from the leaves is antiseptic in nature and is used as a base in many of the products sold on the market today. When using externally no one can argue its medicinal properties.

* Thyme - A delicate clover tasting herb used in many French dishes. In making tea from thyme it is thought to help flatulence, headaches, inflammation, asthma, whooping cough and stomach cramps.

* Chives - A milder sweet onion flavor it is used in a variety of culinary dishes. As with all herbs in the onion family, its hot vapors can clear congestion and it is said to help lower blood pressure as well.

* Sage - This lemony flavored herb is widely used in numerous dishes. In Germany it is used as a anti perspiration. It can help nursing mothers dry up milk faster when they are done nursing.

* Savory - There are two varieties of savory and both are used in culinary recipes. Summer savory is thought to be a mild antiseptic and in a tea ca be used for occasional diarrhea, minor stomach problems and for sore throats.

* Tarragon - A favorite herb in French cuisine this herb can also be used to stimulate the appetitive and some believe to assist rheumatism. The herb has antioxidants in it as well.

* Garlic - Most realize the taste of garlic and are well versed in its culinary uses. It is only recently been shown that the medicinal benefits of this herb are astounding. Herbalists will tell you that garlic kills germs and is a natural antibiotic against flu, viral, and yeast infections. It is a traditional cure for worms in both pets and people. It can help with respiratory ailments as well as high blood pressure. Chinese studies show that garlic may prevent certain types of gastric cancer. Herbalists believe it is useful in colds, kidney and bladder infections as well.

* Mint - There are several varieties and flavors of mint all having culinary uses. Peppermint is a source of menthol and is used in a variety of traditional medications because of this. It also acts as a antispasmodic for digestive systems, as well as relieving the cramps of the menstrual cycle.

* Oregano - Best known in Italian dishes, it is also thought when the leaves are used in a tea to relieve indigestion, coughs, and headaches. The oil from the herb works wonders when a single drop is placed on a tooth that is aching.

* Parsley - The gentle flavor works well to blend other flavors together. Medicinal it is of course a vitamin therapy all by itself containing more vitamin C per volume than even an orange. It also contains vitamin A, several B vitamins, calcium and iron.

* Basil - Basil has long been used in culinary dishes due to its rich and spicy flavor. It can be used raw or dried. Basil is a member of the mint family and has long been used for digestive complaints as well as having a slight sedative action (perhaps this is why after a large Italian dinner a nap sounds good).

* Caraway - Every part of caraway is edible. It has a nutty tangy flavor and can be added to just about anything. It too has a property that helps with digestion complaints.

* Clove - With its sharp wintergreen like flavor, cloves are commonly used in a variety of cooking dishes. Medicinally it has a mild anesthetic property and is commonly recommended by dentist for those with sensitive teeth.

* Dill - Dill has a tang used most notably to make pickles. It is known also to dispel flatulence. Interestingly enough, in pregnant woman it can stimulate the production of milk and increase appetite.

* Marjoram - Similar in taste to oregano it is used in a variety of recipes. It is thought that marjoram has antioxidant and anti fungal properties.

* Ginger - Tasting almost like a citrus fruit is used in a variety of dishes. It soothes indigestion and can help prevent motion sickness. It is also thought to help with circulation.

* Rosemary - It is difficult to describe the flavor of rosemary but to say it is robust. It is thought to help with a variety of ailments from mood enhancer, headaches, muscle spasms, expectorant and leaves rubbed on the skin is thought to help rheumatism, and eczema.

* Cayenne Pepper - If you are looking for a hot flash this is the herb for you. Although hot to the taste buds these herb has a variety medicinal properties. The mature pepper has more vitamin C than anything else you can grow in your garden with 369 milligrams in just one ounce. It also has a high vitamin A content, iron, potassium and niacin. Strangely this fiery substance helps to purge the digestive system, fight off colds, and fevers.

* Fennel - Fennel leaves are commonly used in salads and dressings in the sweet variety of the herb. It also has a weak diuretic property as well as a mild stimulate. It is also thought to increase the flow of milk in nursing mothers. Interesting trivia fact: In medieval times, fennel was one of the nine sacred herbs that was thought to cure the nine causes of medieval diseases.

* Anise - A form of licorice that can be used whole or ground. The leaves can be chopped and added to salads or try them and make a tea. Anise can improve digestion and prevent flatulence. It has also been thought that the oil of anise is a mild expectorant.

* Cinnamon - A favorite in cooking sweets this herb also can help fight off a number of fungi and bacteria such as staph infections. It is also used to relieve vomiting.

This is by no means a complete listing of common herbs used in culinary dishes that also have a medicinal value. It is only a beginning that shows many of the herbs used in cooking can be added to our healthy living plan. All of these herbs are considered completely safe and produce little or no side effects when used in moderation. If you are considering changing to a healthier lifestyle, consult your medical professional first and then seek out a reputable holistic or homeopathic professional to work with.

Bright blessings,
Ashira
Ashira is a Practicing Pagan for over 15 years. Currently she is a featured columnist at http://Asknow.com
The Witches' Child Author
Bacon Bits Author
FFWA Member
Cassel Network of Writers Member

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