HERBS FOR HEALTH Herbal medicine can be viewed as the precursor of modern pharmacology; indeed, many of today's powerful drugs are derived from plants. Like drugs, however, herbs are not always as safe as some herbalists suggest. Nevertheless, there is much wisdom in the general approach of herbal medicine and there are usually fewer side effects. Furthermore, there are ailments, such as certain forms of ECZEMA, which appear to respond to herbal remedies where orthodox medicine has little to offer. HERBS IN THE DIET One way to use herbs for health is in your diet, and the following list gives both their culinary uses and alleged therapeutic powers. Generally, herbs have little nutritional value because of the small amounts consumed. BASIL - the classic accompaniment to all tomato dishes and important in Italian cooking. A natural tranquilizer, basil is said to be a tonic and to calm the nervous system. It may aid the digestion and also ease stomach cramps. Basil tea may relieve nausea. BAY - an essential ingredient of the herbal seasoning bouquet garnis, used in soups, casseroles and stews. Bay is used to stimulate and aid digestion. BORAGE - as a tisane, it is used against rheumatism and respiratory infections. Its leaves may be eaten in salads. CHERVIL - this winter herb has a unique flavor that is a little like parsley with a hint of aniseed. Medicinal uses include stimulating digestion. CHIVES - primarily cultivated for culinary use, these tiny members of the onion family enliven potatoes, dishes, soups and stews. Chives can stimulate the appetite as well as help digestion during convalescence. CORIANDER - the pungent leaves are used in curries, salads and sauces. In herbalism, small fresh bunches are eaten as a tonic for the stomach and heart. Both seeds and leaves are used for strengthening the urinary tract and for treating urinary tract infections. DILL - widely used in pickles, soups and dishes. Dill has proved itself to be effective in the relief of gripes and flatulence. Many babies are given dill in the familiar form of gripe water. FENNEL - the feathery leaves, which taste like aniseed, are often added to sauces or stuffing. Both the seeds and leaves can be used to aid digestion and help to prevent excessive wind, insomnia, nausea and vomiting. MINT - the leaves of many varieties are used in cooking - for savory dishes and also desserts; subtle applemint will bring out delicate flavors. Mint aids digestion, and a hot infusion can help at the start of a cold. OREGANO - also known as wild marjoram, this herb is widely used in stuffings and pizzas. It is thought to aid digestion and relieve the symptoms of colds, coughs and flu when used as an infusion - but is must not be used medicinally during pregnancy. PARSLEY - this attractive and widely used herb is one of the most nutritious garnishes, containing useful amounts of Vitamin C and iron. Fresh parsley also makes a good breath freshener; try chewing it after eating garlic. ROSEMARY - this herb is used for dishes throughout the Mediterranean. It is said to act as a stimulant to both the nervous and circulatory systems, and may help to soothe the digestive system, relieving indigestion and flatulence. Drinking a weak infusion of rosemary may help with the relief of nervous headaches, neuralgia and colds. Rosemary also makes a good antiseptic gargle. SAGE - purple or red sage is used in stuffings and venison. Herbalists claim that sage can aid the digestion of rich, heavy food and calm indigestion. Sage may also be used as a gargle to ease sore throats, and sage tea is recommended for indigestion, anxiety and excessive sweating. THYME - this herb is used widely in cooking for its aromatic flavor, and in medicine as an antiseptic. An infusion can be used as an herbal gargle or expectorant for coughs and catarrh. VEGETARIAN HAUS/TCKI 5th floor Maharlika Bdlg. Baguio City E-mail address: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it