Your Medicine is In Your Pantry F
ood has been the medicine of humanity since the dawn of time. Many herbs that we associate only with seasoning our food are, in fact, potent herbal medicines.
The distinction between herbal food and herbal medicine is
actually quite subjective. There is a wide area of overlap with the two categories. If you think of all the plants we consume, for whatever purpose, as being on a spectrum, from food on one end, to medicine on the other, you will see what I mean. On the food end would be plants like potatoes and carrots- potentially medicinal, but mild and safe. The other end of the spectrum contains medicine plants like opium poppy and foxglove, the
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source of digitalis- defi nitely not food, but clearly serious medi- cine.
The gray area is in the middle. Take echinacea. None of us
would consider sitting down to a delicious bowl of echinacea soup. Yuck. But you could. And it would be safe. How about parsley? In a salad, it’s a food. Used as a juice to treat edema, it’s a medicine. The truth is, herbal medicines have about the same chemical components as food plants. Herbal medicines are just selected from plants that have greater concentrations of active ingredients, making them more convenient to use.
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