Saturday, April 14, 2012

Herbs In The Kitchen For Taste And Wellness

Herbal interest is, at the present time, undergoing a revival in America, but the science of herbal medicine dates back thousands of years. Archeological evidence exists to confirm from cave dwelling times that the poppy was used as a medicinal herb. Some of the earliest records appear to be 5000 years old in a Chinese Pharmacopoeia. Sanskrit writings of medical remedies date back to 1500 BC. Even Hippocrates –"Let food be thy medicine and medicine be thy food." – made great use of the plant kingdom for healing, including Mint, Poppy, Mugwort, Sage, Rosemary, Rue, and Lemon Verbena.

The purpose of herbal remedies is to stimulate the body’s own natural healing abilities by cleansing and rebalancing. Many herbs contain antibacterial and antiviral properties. The advantage of herbal remedies is their ability to rapidly return the body to a state of health without the damaging side effects; unlike synthetic drugs.

Herbs, correctly prescribed, can be combined to target, regulate, heal or tone any organ in the body, unless the tissue has been completely destroyed.

The earliest known records of medicinal herbs date back to 3,000 BC, from northern China. The herbs identified in those records; such as, myrrh and frankincense, are still being used today. At that time, however, herbalism was often misunderstood and thought of as folklore .

By the 19th Century herbalism was no longer looked upon as a means to good health-however, it was becoming fashionable to include herbs in the culinary manner.

While I believe in, and practice, a Holistic program for wellness-I can’t guide you in that arena…simply because I’m not qualified to do so.

I am qualified to share the benefits of herbs in the kitchen !

Always keep in mind that herbs in culinary usage is not just for flavor, each and every herb serves a higher calling that taste.`

Be aware also that tossing a couple of peppermint leaves into a pitcher of tea isn’t going to make a big difference in how you feel at the end of the day. But, if you plan your herb usage during the course of the day…it can and does make a difference.

3 to 4 cups of herbal tea-hot or cold, a few herbs in your dinner salad, rosemary or thyme in your baked chicken, and a good herbal blend of cayenne, garlic , onion, and sea salt on your bread or potato…now you’ve got some good preventive and/or maintenance going on.

Education is the key, and we aren’t talking going back to school for years…all you need do is read my website and blog, do some outside research, and apply…Presto…you are now on your way to a new feeling.

How well the good things work depends totally on your overall consumption and actions. If you are eating ‘junk’, drinking carbonated sodas, smoking, drinking more than 6oz of alcohol, or taking a plethora of prescriptions drugs…well, then it becomes the battle of Good versus Evil…..bad things can happen !

I’m here to offer help…whatever way you need me. Let’s talk ~


Bea Rigsby-Kunz


Constance Kitatake said...

Thank you Bea. Adding herbs to foods is a new habit and something I want to learn more about. I know we feel much more satisfied after a meal when fresh herbs are included.

BeaK. said...

Connie, I'm glad you are getting comfortable with using herbs...they are so simple many discount the power they impart.

Herbs help the normal digestive process to happen...which will leave you better satisfied, your food is being used and not just passing through~That alone is a big thing to me.

Let me know if I can help in any way.....are you growing any herbs.

Oh...if only you were close by...

Keep me updated.

Happy Sunday-love you


Jane Carroll said...

Thanks, Bea. A wonderfully informative always! I do love my herbs and have learned so much from reading your posts. This year...I save my own basil seeds and have all these tiny little two leaf plants coming up. So neat to watch them grow...and know that I am taking good care of myself!