A Single Man’s Kitchen
By Jeremy Goodwin, Jan 19, 2007

Herbs for health and flavor

I know I am not a “normal” cook, but there are some similarities that should be obvious. The recipes and the techniques you read about in this column should be well within the capabilities of a basic home kitchen.

The magic was dying from the European world, the alchemists were disenfranchised, labeled as pariahs, and the arts of the ancient Wicca were being suppressed by the church. The new theology would not recognize or tolerate the old knowledge. If it were not for the persistence of the village midwife as part of European culture and Physica (Liber simplicis medicinae or Book of Simple Medicine) by Hildegard von Bingen in the 12th century, which documented herbalism, much of the foundation for modern medicines would have been lost. 

Although diagnostics as a technique was at best primitive and hospitals were unknown until they were introduced by the Moslems, ancient herbal lore delivered many positive results. Centuries prior to the isolation of penicillin, moldy bread poultices were efficacious in cases of infected cuts, hyssop was known to regulate menstrual cycles, willow bark was used to ease headaches, marshmallow root reduced throat and stomach inflammation and mountain sages were known to counteract gastric distress.

Nowadays, we have antibiotics, hormone pills, aspirin, throat lozenges and kaolin, all of which either originate with the old remedies or are substitutes.

Of course, not all herbal knowledge was applied to medicine; much of it made nutritional sense and had the added bonus of enhancing the palatability of food.

Although we use them routinely, we have forgotten the potential benefits of many of the commonly available herbs. Even something as mundane as dill weed provides significant amounts of iron, manganese, magnesium, calcium and phosphorous and vitamins C, B6 and A. Basil is a good source of vitamin A; oregano provides vitamins A and C, calcium and iron in large quantities; and fresh parsley provides a wide spectrum of vitamins and minerals. 

All these common herbs also are rich in folic acid and are powerful anti-oxidants, reducing the effects of free radicals to the degree that they can be classified as “chemoprotective.”

As with anything, excessive consumption can be dangerous, but the potential for harm from eating too many herbs is significantly less than that from overdosing on dietary supplements in pill form. Vitamin pills often contain many times your daily requirements, and their effects can be serious. Not only can overdoses of certain vitamins trigger dormant viruses and cause liver and kidney stress, but they can also reduce or even eliminate your ability to digest other essential enzymes.

I rely on what I consider a balanced diet for my nutrition. But even eschewing processed foods, I am vulnerable to deficiencies that are the consequence of modern farming techniques. The molecular structure of enzymes in many commercial vegetable varieties have been “mirrored” or “folded.” The idea behind this reversal or folding was that if the enzymes were indigestible to caterpillars, then infestation would be reduced as a consequence of the caterpillars’ subnormal growth rate and diminished rate of successful metamorphosis into fertile adults. Unfortunately, the consumer is also eating fruit and vegetables that have normally essential enzymes in an indigestible form. The effect is similar to that of eating large amounts of unfermented soybean products: inhibited protein uptake, reduced mineral absorption and the production of trypsin inhibitors that reduce growth rates. 

No matter what your age, amino acid uptake is important, and trypsin inhibitors increase the potential for conditions such as osteoporosis despite exercise and the use of calcium supplements. Men and women who are hoping to procreate are also vulnerable; fecundity can be statistically correlated with protein absorption levels. 

The tastiest way to boost your nutritional intake is to use fresh herbs generously. Instead of sprinkling a little desiccated green stuff on a salad, use fresh herbs, bursting with flavor and full of goodness.

Here is a quick snack that combines oregano, basil and parsley with ripe tomatoes and will light up your taste buds.

Tomato and herb topping

3 tomatoes, deseeded 8 slices French bread 3 tablespoons extra-virgin olive oil ½ cup parsley, chopped ½ cup basil, chopped ¼ cup oregano, chopped ¼ cup parmesan cheese, grated Salt and pepper to taste

Brush the bread on both sides with olive oil. Dice the tomatoes and mix with the chopped herbs in a bowl. Spread the tomato and herb mixture over the bread and sprinkle with the parmesan cheese. Sprinkle a little salt and freshly ground pepper over the top.

You can either serve this cold or put the topped bread into a toaster oven or under a grill until the edges begin to brown. Serves 4.