When you think of herbs, you think of a sprig of thyme or a big basil plant, or maybe a crushed mint leaf in your tea or a sachet of dried lavender. You think of plants which accompany food, perhaps, but you don’t often think of food itself. The definition of an herb, however, is pretty wide. Houdret says that “a herb is now generally understood to mean a plant, some part of which, roots, stem, leaves, flowers or fruits, is used for food, medicine, flavouring or scent” (1).
Common foods, of course, we use as a source of nutrition. But many also have qualities which can help treat minor medical problems, improve appearance, and/or simply build up overall health.
Garlic
Garlic is a powerhouse. I think of it primarily as a way to build up our immunity, and I happen to love the way it tastes. If you’re not particular to the sharp taste of raw garlic, try it roasted. Roasting mellows the flavor incredibly and turns the cloves into a spreadable mush. Mix roasted garlic with a bit of sweet butter and spread it on a piece of French bread. Heavenly. Wong talks about garlic’s “significant antifungal properties” and its ability to help “prevent or combat colds, flu, and bronchitis, and reduce nasal congestion” (2).
For babies, of course, you’re not going to just offer minced raw garlic. Here’s what you can do, though:
- Cook with fresh garlic. Add it to your soup, stirfries, casseroles, chicken, pot roast, carrots, mashed potatoes. As baby eats more table food, he’ll get more garlic. Mmmm.
- Roast a head or two: wrap the whole thing in foil, pop it in a 350 oven, and leave it for about 40 minutes. Remove, let cool, unwrap, and squeeze the roasted garlic out of the skin. Mix some of the roasted garlic in with any kind of mashed or pureed vegetable for a flavor boost and a health boost.
- Use raw garlic in syrups and infusions to help treat colds. Sweeten the mix with a little sugar (or honey, if baby is over a year old). Yes, garlic’s sharp flavor will be there but so will its health benefits. In such a small dose, and sweetened up as it is, most babies and children won’t mind it at all.
Berries
Cranberries, blueberries, strawberries, and blackberries are all vitamin-rich foods: and what’s not to love about the sweet, fresh flavor? Fresh or frozen blueberries are a great finger food for babies to learn on (just pick up the dropped ones before they get squished into the floor).
Make your own cranberry sauce by boiling cranberries in an equal amount of water and adding sugar to taste. Take them off the heat when they break down and get thick. Mix a bit with baby’s cereal, mashed banana, or a simple rice pudding. Strawberries and blackberries are great eating all by themselves.
Figs
Wong says that syrup of figs is an “effective and gentle laxative suitable for all ages” (3). Figs are a great way to help prevent or treat constipation. Make raw figs a regular part of the diet; they’re great for breakfast, snack, or alongside any meal. They have a mild, sweet flavor. You can also cook with dried figs if you don’t have access to fresh. Eat dried figs as they are, like prunes, or rehydrate them to mix with cereal, banana, pudding, etc.
Side note: my grandfather grew a grove of fig trees for years, and every summer we had an overload of fresh, sweet, juicy-to-bursting figs. I transplanted a baby tree to my parents’ house while I was in college, and it’s growing and producing fruit every year now, too. They don’t require much care other than watering during very hot, dry times. Look into growing a few fig trees in your own yard.
Lemon
Lemon has that fresh, sharp smell that just makes you feel clean and sunny. It’s a great natural cleaning agent. It’s also a great astringent and is antibacterial. Page calls lemon peel a “purifying digestive and cleansing agent” (4 – 197). She recommends using it in a syrup with garlic and honey (or sugar) to treat colds and flu.
Add a bit to any sort of herbal preparation that needs a flavor boost. A super remedy for coughs and sore throats is a syrup made of fresh cherries, lemon, honey or raw sugar, and an herbal infusion of lemon balm, catnip, and echinacea.
Cucumber
Wong says of cucumber that it is a “gentle diuretic and good for intestinal health…excellent [to] use in topical beauty products…anti-inflammatory…soothing and cooling” (5). Cucumber slices on sunburned or dry skin supply instant coolness and relief. The stereotypical spa treatment of cucumber slices on eyes is reasonable, as they can relieve puffiness and redness. Eat lots of fresh cucumbers, in slices by themselves, on salads, on a vegetable platter. Kids usually like them; they’re kind of bland but great with a zesty salad dressing or dip.
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Disclaimer:
I am not a medical professional or a certified herbalist. The information provided on this website and all related publications, whether print or digital, whether implied or explicit, are not intended to be taken as medical advice; it is for informational purposes. I assume no liability for what you choose to do with this information. You should always be cautious and use common sense, do research and consult professionals when it comes to medicine, both herbal and otherwise. Consult your medical care provider for professional health advice, diagnosis, and treatment.
Sources
- Wong, James. Grow Your Own Drugs. Easy Recipes for Natural Remedies and Beauty Fixes. London: Collins, 2009.
- Page, Linda, N.D., Ph.D. How to Be Your Own Herbal Pharmacist: Herbal Traditions, Expert Formulations. Healthy Healing Publications, 1991, 1997.
- Houdret, Jessica. Practical Herb Garden. London: Hermes House, 2003.