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Serving medicine for dinner may not seem terribly appetizing, but most cultures traditionally eat much of their medicine. It may not be a coincidence that nature has provided so many of our medicinal needs in herbs that taste good. When you want to take herbs over a long period of time—either to treat a chronic problem or to fend off disease—incorporating medicinal plants into your meals makes a lot of sense.
The next time you add a pinch of this or that, consider that you are doing far more than flavoring your meal. Many familiar kitchen herbs and spices can be used as medicines.
For example, garlic is "nature's antibiotic" and turmeric, two of the main ingredients in curry powder, improve liver function.
Almost every cookbook is filled with recipes that rely on herbs for flavor. Once you decide to make herbs part of your diet, you can start by choosing recipes that use the herbs your body needs most—ginger to relieve your headache, for instance.
Herbs and spice are a great way to add flavor to your food without adding extra sodium. But knowing what spices to use can be confusing.
Follow the general rules below:
- Start with 1/4 teaspoon for four servings and increase to your taste.
- Add fresh herbs and spices near the end of cooking.
- Use less spice or herbs if dried.
- Don't use more than three spices at a time.
| Herb/Spice |
Suggested Use
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| Basil
| Meat, fish, seafood dishes, eggs, soups, salads, sauces, stews, tomato dishes, most vegetables
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| Bay leaf
| Meat, poultry, game, fish, shellfish, stews, chowders, soups, tomato sauces, pickled meats and vegetables, gravies, marinades
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| Carraway | Cabbage, dips, dressings, meats, casseroles, cottage cheese, cheese spreads, beans, beets, noodles, breads, cookies
|
| Cayenne
| Meat, seafood dishes, casseroles, stews, curried, Mexican recipes, cottage and cream cheese, sauces, soups, vegetables
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| Chili Powder
| Mexican dishes, meats, stews, seafood, eggs, soups, relishes, dressings, vegetables
|
| Cinnamon
| Pork, chicken, sweet potatoes, carrots, squash, fruits, nut breads, pastries, puddings, desserts, spiced beverages
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| Cloves | Sparingly with pork, baked fish, roast chicken, soups, sauces, baked beans, sweet potatoes, carrots, squash, fruits, gingerbread, desserts
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| Curry | Meat, poultry, fish, shellfish, eggs, stews, cottage cheese, sauces, soups, dressings, vegetables
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| Dill | Seafood, meat, poultry, cream cheese, soups, chowders, spreads, dips, dressings, rice and potato dishes, vegetables, carrots
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| Garlic | Meat, fish, shellfish, stews, soups, tomato sauces, breads, vegetables, pasta, rice
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| Ginger | Meat, poultry, stews, cheese dishes, soups, dressings, curries, yellow vegetables, beets, cakes, pies, cookies, beverages
|
| Marjoram | Beef, pork, lamb, games, poultry, fish, fish sauces, omelettes, stews, soups, sauces, green salads, vegetables
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| Mustard | Fish, eggs, soups, sauces, salads, dressings, spreads, many vegetables
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| Nutmeg | Desserts of all kinds, ground meats, stews, sauces, many vegetables, applesauce, many beverages
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| Onion | Roasts, steaks, chops, soups, stews, sauces, vegetables
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| Oregano | Italian recipes, Mexican recipes, tomato sauces, meats, fish, poultry, eggs, soups, spreads, dips, green salads, vegetables, mushrooms
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| Parsley | Meats, poultry, fish, eggs, stews, soups, spreads, dips, butters, salads, vegetables, noodles, rice, breads
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| Rosemary | Sparingly in meats, poultry, eggs, soups, green salads, sauces, stuffing, marinades, vegetables, herb breads, fruits
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| Sage | Pork, fish, veal, lamb, cheese dips, cream soups, gravies, green salads, tomatoes, carrots, lima beans, peas, onion, lentils, Brussels sprouts, eggplant
|
| Savory | Seafood, pork, lamb, veal, poultry, egg dishes, cabbage, peas, lentils
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| Sesame | Fish, lamb, eggs, chicken, fruit salads, vegetables, noodles, breads, toppings, candies, cookies
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| Tarragon | Poultry, fish, shellfish, salads, soups, beets, cabbage, cauliflower, broccoli
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| Thyme | Sparingly in fish, shellfish, soups, meats, poultry, cheese, eggs, gumbo, soups, artichokes, beets, beans, potatoes, onions, carrots
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