More than just an herb
Often regarded by many as from the realm of witch craft or unorthodox medical practitioners the humble garden herb is the precursor of the modern pharmacy and while of limited nutritional value has definite health benefits. If you are used to eating today’s diet of over refined, over processed and excessive chemical laden foods, then the inclusion of fresh herbs in your meals is a healthy addition of ‘life and light’. Aside from the specific benefits that some herbs offered (as listed below) just the increase in fresh food items will assist in improving your overall diet.
An estimated 25% of today’s ‘modern medicines’ are derived directly from herbs including foxglove to make digitalis for heart patients, opium poppies to make morphine and Madagascar periwinkle to make vincristine for Leukemia patients. The scientists are now scanning the remaining forests of the world for even more ‘wonder herbs’ to help to cure the world’s ills. Herbs have been used centuries to treat illness - Chinese and Ayurvedic herbs are enjoying a renewed interest from ‘the west’, and it is only now that scientists are confirming what practitioners using these herbs have known for centuries. Thailand is fortunate to have a solid base in traditional herbal medicines which some government departments actively promoting the use of and even conducting further research to fully understand what the populations of yesteryear took for granted.
Despite all the knowledge we now have about herbs today, there continues some wide spread misconceptions about herbs and herbal remedies. Many assume that because herbs are ‘natural’ that they are safer than the doctor prescribed ‘synthetic drugs’. This may not be the case as herbs can have a negative side effect and even be extremely toxic, so they are best taken under advise from a health professional if being taken for specific medicinal purposes, or at the very least taken in moderation.
Aside from the specified medicinal benefits of herbs, there are other benefits from which we can all benefit. If used in cooking the quantity of herbs utilized is unlikely to be of any real medicinal value, but is still likely to offer some health benefits. Some of the more common herbs of the Thai kitchen that have health benefits are; Basil, used heavily in many Thai dishes is an excellent cold remedy in addition to being an insect repellant, chives contain sulfur oil so may assist to lower blood pressure (although this is extremely unlikely if you only sprinkle a few over the top of your grilled fish), coriander leaves the mainstay herb of the Thai kitchen will ease indigestion, mint will freshen your mouth and can also aid in digestion. Ginger is a great health tonic from aiding digestion to killing parasites in fresh fish, so always eat some ginger (fresh or pickled) with your sashimi just to make sure. Dill is effective in the alleviation of intestinal gas and parsley is an antioxidant, breath-freshener and diuretic, but should be consumed by pregnant women with caution as it can cause uterine stimulation. Garlic the mainstay herb of many cuisines is an excellent flavour enhancer in addition to being a general blood cleanser, anti-microbial, reducer of blood pressure, cholesterol and blood sugar levels and an anti-parasitic. Some of the more unusual herbs such as stevia also have health benefits. Aside from the obvious reduction in calories when being used as a sweetener (1 tsp of dried leaves is equivalent to 1 cup of sugar) stevia is also a digestive aid and diuretic.
When dining in Asia, especially in the more ‘traditional’ restaurants, we are fortunate to be at times offered plates of fresh vegetables and herbs as part of our meal. Aside from obvious textural benefits from eating this, remember that it is for a reason – your health.