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Just the thought of juicy turkey, buttery stuffing, and warm apple pie is enough to get our mouths watering and digestive juices flowing, but the joy of eating can quickly turn into a gastronomic nightmare once the food hits our bellies.
The discomforts that come with overindulging during Thanksgiving, namely indigestion, gassiness, or feeling as bloated as a stuffed turkey, often distract us from rejoicing the true essence of the holiday – expressing our gratitude with friends and family through the sharing of delicious food.
But this year, instead of running straight to the drugstore to stock up on antacids and Pepto-Bismol, take a quick look at your spice rack for indigestion relief. Do you have sage, rosemary and thyme? Or perhaps oregano, basil and marjoram?
If the answer is yes, congratulations! You have your own in-house pharmacy and, according to Integrative Nutritionist Danny Arguetty, by liberally using them in your holiday cooking, these herbs will provide you with convenient, natural, and tasty digestive care.
According to the Medical Herbalism Journal, culinary herbs and spices like garlic, ginger, cumin, turmeric and parsley were first used medicinally by many civilizations. The ancient Egyptians, for example, used to "prescribed" garlic for headaches and heart problems. Practitioners of Ayurvedic medicine, a 5,000-year-old healing system from India, have for centuries used spices such as cumin, coriander and turmeric to lower cholesterol, blood pressure, arthritis, and bring a patient's health back to a state of balance.
However, says Arguetty, you don't necessarily need to know much about herbal healing nor the science behind it, to feel their healing benefits. "Incorporating fresh herbs and ground spices into your salad dressings, stuffing, potatoes and deserts are tasty ways to ensure smooth digestion," he said.
Arguetty also recommends letting your senses and intuition guide you when preparing your Thanksgiving meal. Often, he claims, cooking with your favorite fresh herbs and spices will avert gas, bloating and acid reflux.
And it is exactly this idea that chefs put into practice all over the world. Italians, for example, add basil to many of their dishes to help balance the acidity of the tomatoes in their sauces. In many South American cuisines, ground chili pepper is used to not only add spice, but to prevent gas and unfriendly bacteria from wreaking havoc in the large intestine.
But how do you know when to use fresh versus dried, and how much?
Arguetty claims that cooking with fresh herbs is always a better choice, because they have not lost any of their medicinal qualities or flavors in the drying process. But, if you do use dried herbs make sure they are of good quality and have not been sitting in your spice rack for more than a year.
"When using herbs in their fresh form, it is always best to add them at the end of cooking to keep their medicinal qualities intact. However, when using them in their dried form, don't be afraid to use liberal amounts as you cook," says Arguetty.
Here is a list of his favorite medicinal spices and herbs to cook with for your favorite traditional Thanksgiving dishes:
GINGER (ZINGIBER OFFICINALE)
An excellent remedy for motion sickness, morning sickness and menstrual cramps. Also used for aiding digestion, fighting infections and stimulating circulation.
How to Use: Fresh ginger root can be finely grated and added to soups, breads, and pies. Or drink ginger tea (dried form) after a big meal to help sooth an over stuffed tummy.
MARJORAM (ORIGANUM MAJORANA)
Digestive aid and possible treatment for herpes. Also used as a cough remedy.
How to Use: Add dried Marjoram to your stuffing, savory soups, or turkey rub.
CINNAMON (CINNAMOMUM ZEYLANICUM)
Traditionally a digestive aid. Also used to treat fever, diarrhea, menstrual problems and post-partum bleeding.
How to Use: Add to pumpkin and apple pies, sweet breads, and even hot chocolate!
CLOVE (SYZYGIUM AROMATICUM)
Aids digestion.
How to Use: Clove is very pungent, so a little goes a long way. Add small amounts to your pumpkin and apple pies, sweet breads, and hot mulled cider.
CORIANDER (CORIANDRUM SATIVUM)
Used as a digestive aid for thousands of years.
How to Use: Fresh coriander leaves, also known as cilantro, is commonly used in Mexican and Indian dishes, but also great to add to salad dressings and mashed potatoes. The dried powder is great in savory soups, turkey rubs, and most vegetable side dishes.
CUMIN (CUMINUM CYMINUM)
A digestive aid.
How to Use: The powder and seeds can be added to lentil and rice dishes as well as soups and vegetable dishes. The powder can also be used in turkey rubs and stuffing.
MINTS (MENTHA SPP.)
Peppermint may help prevent stomach ulcers, according to some studies. All mints are good digestive aids.
How to Use: Fresh mint can be finely chopped and added to chocolate deserts, but most commonly drunk as a tea, post meal, to calm an upset stomach.
OREGANO (ORIGANUM SPP.)
Actually a wild species of marjoram, it's good for digestion and as an expectorant for coughs, colds and chest congestion.
How to Use: Great to add to any tomato based dishes, soups and turkey rubs.
FENNEL (FOENICULUM VULGARE)
For aiding digestion and expelling gas.
How to Use: Incorporate into soups, vegetable side dishes, lentils and rice. The seeds can also be chewed after dinner to freshen the breath and to stimulate digestion.
ROSEMARY (ROSMARINUS OFFICINALIS)
Has a tonifying and calming effect on digestion. May help reduce nasal and chest congestion.
How to Use: Add to mashed potatoes, savory soups, stuffing, turkey rubs, and fresh bread.
THYME (THYMUS VULGARIS)
Good for treating sore throats, laryngitis and coughs. A good anti-spasmodic for the digestive system.
How to Use: Add fresh or dried to soups, potatoes, stuffing, and vegetable side dishes.
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