 Herbs as Food and Medicine
Herbs have woven themselves throughout many civilizations for centuries; as food, medicine, ornamentation and decoration, and as ritual.
In 1970 a grave was uncovered in northern Iraq belonging to a neanderthal dating back 60,000 years, whose body was buried surrounded with flowers. The plant fragments were found to be mostly herbs, one of them yarrow, (achillea millefolium) a common weed still abundant today in our meadows, and one which is deeply immersed in healing wisdom and lore.
Some of the earliest references to herbal gardens were found 4000 years ago in Egypt. Chinese records of herbs and healing date back the furthest, some 4500 years ago.
Temples cultivated sacred herbs and flowers for worship, ritual and as exotic foods.
Olives and pomegranates were notably utilized in countless ways for health; from the olives life giving oil, to fertility in the antioxidant-rich and beneficial pomegranate seed and juice.
Early Christian Monastic cultivation in Europe became firmly established by 500 A.D. when gardening was second only to prayer. Rosemary, sage, bay, and myrtle were some of the most noteworthy herbs. These herbs were praised just as much for their beauty as for their usefulness in both food and medicine. By the 9th century, monasteries were commonly using herbs to heal the sick, flavour vegetarian dishes, and to brew and distill ale, wine & liqueurs.
16th century Europe ushered in the study of botany and medicine where lavish gardens in universities flourished.
After 500 years of lay persons as healers & herbal tradition, the study of medicine became formalized in the early 19th century, with doctors becoming the common primary care-givers.
In the latter 19th century advances in science led to the study of herbs in the laboratory. The herbal constituents of these plants were isolated and studied for their unique properties which lead to the creation of synthetic drugs and medicine. In 1827 the first analgesic was isolated from Meadowsweet leaves (salicylic acid) and in 1899 Aspirin was introduced, which is still widely used today.
Thankfully, with a new change in attitude towards natural health in the west and the hippie movement of the 60s, a resurgence began for a more natural way of life bringing with it a return to herbs as food and medicine.
The hearth is not a home without a handful of herbs to enhance one's nourishment and well-being. Herbs & spices added to the diet greatly increase the vitamin and mineral content of food, not to mention flavor and colour. Ginger, one of the world's oldest known herbs is a superlative used for soothing the common cold and improving digestion. The bitter elements in herbs like dandelion and yellow dock enhance digestive energy stimulating the liver and gall bladder in breaking down fats and eliminating toxins from the system. Lemon Balm mends the heart & soothes the nerves. Meadowsweet is one of the best digestive remedies, reducing acidity and easing nausea, particularly suited for upset stomachs in children. Peppermint, long known for it's soothing aesthetic effect on the digestive tract, relieves digestive woes along with fennel, dill, and caraway. Nettles, known as the queen of herbs, is rich in nutrients and has been consumed as a soup since the middle ages. It was used to replenish the body's vitality in the spring and is excellent for pregnant, nursing and regular moms!
NETTLE SOUP
2 cups nettle tops
1 cup dandelion leaves
1/4 cup yellow dock
2 cups water
1 lg. onion
2 turnips - 2 carrots
6 cups water
4 tablespoons
miso
Wash greens chop and cook until tender in a lg. pot.
Saute onion in oil -add onion, carrot and turnip to nettles.
Add the rest of water with brown miso and pinch of salt. Simmer for 30
minutes .
Serve with your favourite bread. |
