No more than one leaf: herbalist explains the rules for using spicy herbs

Sage, rosemary, bay leaf, and other strong-smelling spices should be used in very limited quantities. And the stronger the smell of the plant, the more careful treatment it needs," explained therapist and medical blogger Borys Skachko.

"The popular culinary principle of 'more of what you like' doesn't work with spices. Fragrant herbs should be considered not so much in a gastronomic context as in a medical one, says our expert, who, we note, is a herbalist of at least the seventh generation.

The plant of "health"

This is the Latin name for sage. Indeed, it is an excellent antibiotic. But it's no coincidence that extracts from this plant are used in medicine mostly as an external remedy. Of course, if Helicobacter pylori lives in the stomach, then a dish with sage will be bad for it, and this is a plus. But then the nuances begin – neither the liver, nor the kidneys, nor beneficial microorganisms like antibiotics, even natural ones.

How much can you have? For a small (up to half a kilogram) portion of the dish, just half a leaf is enough. The most interesting flavor of sage is manifested in the accompaniments. Jamie Oliver has a great chicken recipe stewed in milk with sage, garlic, and lemon – this combination perfectly complements fish.

A favorite of the Mediterranean

Rosemary is a plant that the doctor advises to admire more often than to consume. Yes, there are many benefits of bioactive aromatic substances. However, they coexist with resins, which are also rich in rosemary. And there is no way to separate them from each other. And an excess of resins will make the body's filters worse and worse.

How much is enough? Those who have problems with the excretory system should choose other spices. If you can't complain about your health, you should follow the advice of chefs and put a rosemary branch or a bouquet of rosemary in your dish for no more than a few minutes to avoid bitterness. The idea of baking with rosemary should also be treated with caution. For example, if you stuff a fish with a full belly, it will acquire a powerful, frankly pharmacy-like camphor flavor.

The leader of sympathy

Having long been almost the only spice available, bay leaves remain one of the most commonly used spices today. Nevertheless, Borys Skachko refers to those who like to add a generous handful of bay leaves to the classic works of Avicenna. The medieval physician and thinker, who is considered one of the forerunners of modern clinical pharmacology, warned about the harmful effects of this plant on the kidneys – indeed, shock doses of bay essential oil irreversibly damage the organ.

How much is enough? One leaf is enough for a pot of borscht. The herbalist advises adding it while boiling the meat, and removing it when putting in the vegetables. In this case, there will be plenty of flavor, and the active substances will help the meat to boil better – and therefore digest. And then the theoretical list of chemicals contained in foods will become practical.