Don’t tell Pat Crocker’s family, but she sneaks herbs into all their meals.
It is not just a matter of taste, but also of health, says Crocker, a home economist from Hanover, Ont., and author of two cookbooks.
Speaking at an international herbs conference in Saskatoon, Crocker said she fled Toronto for the peace and slower pace of the countryside. She began growing culinary herbs in her garden and added some medicinal ones. She found there is often an overlap between the two types.
For example, garlic and onions not only add hot, sharp tastes to foods but can regulate blood pressure and lower blood sugars and cholesterol.
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Calendula flower petals add sweetness to rice, custards and baked products while also passing along antiseptic, anti-fungal, anti-inflammatory properties.
Several common spices such as cinnamon and ginger are useful for upset stomachs or irritable bowels.
Licorice for the liver
Basil can be used to fight depression, turmeric to preserve food, thyme as an antioxident to fight cancer precursors and licorice as a general tonic to detoxify the liver.
Crocker also believes people would be healthier if they would fill up on vegetables, legumes and fruits, and treat meat as a side garnish.
Some of the more exotic herbs she uses are dandelion (a liver and digestive tonic) in salads, pesto and pastas, the astragalus root in soups for its immunity stimulation qualities and seaweeds for sushi like nori and hijiki because of their calcium and protein content.
