All kitchen herbs have medicinal value. Many of them were incorporated into food not only for their flavour, but for their ability to assist digestion. For example, Sage helps us to digest fats, making it ideal to eat with meats (as with traditional turkey stuffing). Others simply help us secrete saliva which starts the digestive process.

The most common medicinal quality of kitchen herbs is the carminative action or “anti-spasmodic” effect on the smooth muscles of the intestines. Carminative herbs make the contractions of the muscles more efficient so we experience less gas, cramping, and bloating. Carminative herbs include many of those in the mint family, such as, thyme, sage, rosemary, basil, and oregano as well as many culinary spices, like cumin, coriander, turmeric, ginger, and cardamom. Carminative herbs can be added to food or taken as a tea after a meal.

Another medicinal quality of culinary herbs is their anti-microbial action. Plants produce volatile oils to protect themselves from insects and other predators, and those volatile oils also impart an anti-microbial action when ingested. Many herbs protect from bacterial infection and some are also active against viruses, fungi, and worms. This was particularly important historically before modern refrigeration, as it reduced the risk of contamination in food. Thyme is a useful anthelminthic, meaning it can treat parasites in the gut, and sage is known to be active against E. Coli and Salmonella.

Most culinary herbs have medicinal properties beyond the digestive system. For example, thyme’s anti-microbial action is active in the urinary tract and its anti-spasmodic action can be applied to treat coughs. Sage is widely used to reduce hot flashes in menopause, and cinnamon helps to balance blood sugar.

As a herbalist, I often suggest these remedies to people who are unable to travel to the apothecary for customized blends. Knowing the diverse properties of the herbs you have on hand could help you and your family heal, minimizing travel and expense. Be sure to buy good quality herbs and keep them sealed in jars in a dark cupboard to maintain freshness.

Pictured above:
The spices shown are (circling from top center, clockwise): Turmeric, Cumin, Cardamom, Black Pepper, Mustard Seed, Sage, Cumin Seed, Coriander Seed, and Paprika, with Cinnamon and Garlic in the centre and Parsley and Rosemary on the top outside.

Photo: Lindsay Hounslow