Herbs are food and medicine, too
THE CONSUMER
HERBS AND spices do not only make food taste better, they often also have medicinal or therapeutic properties. Many people are increasingly turning to natural remedies not only because of cost, but because many medicinal chemical preparations create new health problems while trying to cure one.
Chef Roberto G. Clemeña, who once headed the Herb Society of the Philippines, lists some of the benefits of herbs and spices, many of which are probably fixtures in people’s kitchens.
Basil, which has some 150 species, has been found to relieve indigestion and nausea. It acts as a gentle sedative for mild disorders and has many uses in aromatherapy.
Lemon balm leaves, Clemeña says, may be infused as tea to calm a nervous tummy, or to relieve colic or heart spasms and to lower blood pressure. Fresh leaves may be applied on insect bites and wounds in children.
An infusion of the flowering top marjoram can relieve colds, headaches, and simple gastrointestinal and nervous disorders. Essential oil ointment derived from the plant relieves rheumatic pains and tension, Clemeña adds.
Although Clemeña cautions that excessive doses of mugwort may be harmful, infusion as tea can be a general tonic. Leaves may be mixed with oil for hilot or massage. He adds that boiled mugwort leaves may be used as moth repellent and strong domestic disinfectant.
Clemeña says what is known in the Philippines as oregano is not oregano. Real oregano is useful as an expectorant and antiseptic. It improves digestion and reduces muscle spasms, men-
strual pains and inflammation.
Not for pregnant women
Parsley is not only rich in vitamins A and C, iron and other minerals, it can also freshen breath and promote healthy skin. It treats coughs, menstrual problems and urinary tract infections. But Clemeña says pregnant women and those suffering from kidney inflammation should avoid it.
Rosemary is believed to stimulate circulation and ease pain by increasing blood supply where applied. It also aids fat digestion and is good for aching joints and rheumatic pains. Another use, Clemeña says, is as antisep- tic gargle and mouthwash.
Tarragon has iodine, mineral salts, and vitamins A and C. When chewed, it can numb a toothache or improve digestion. Tarragon tea relieves insomnia.
Annatto or achuete seeds may be used to treat burns and prevent ugly scars. The leaves, when prepared as a decoction, ease sore throat.
Balimbing is rich in vitamins C and A and is reputed to be a cure for hangover. Bayasong, which is found in the Bicol region, is also rich in vitamin C.
Chives are said to stimulate appetite and promote digestion. They also lower high blood pressure, provided a lowsalt diet is followed. To counter the strong smell of chives in the breath, Clemeña suggests taking a spoonful of chopped parsley. He adds that chives should not be chopped, but should be cut with scissors.
The Philippine version of cinnamon is kalingag, Clemeña says. When taken internally, kalingag reportedly aids digestion and relieves flatulence. It is also an expectorant.
Galangal or langkwas, a member of the ginger family, is effective in removing white spots on the skin or tinea flava. Gotu kola or takip kohol is believed to be a brain food. There are reports it improves memory and enhances concentration. Three leaves a day, as tea, will help keep the doctors away. It also improves the circulation.
More on herbs next week.
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