Tag Archives: Food As Medicine

Food as Medicine Update: Carrot (Daucus carota subsp. sativus, Apiaceae)

Widely available at most supermarkets, the common root vegetable carrot (Daucus carota subsp. sativus, Apiaceae) is a biennial plant with erect, green stems and fine, feathery leaves.1 The plant produces densely clustered white blossoms in an umbrella shape, which is typical of plants in the Apiaceae family. The edible taproot comes in a variety of colors: orange is the most widely available in

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Food as Medicine: Anise (Pimpinella anisum, Apiaceae)

Anise or aniseed (Pimpinella anisum, Apiaceae) is an herbaceous annual that grows to almost a meter (3.3 feet) in height.1,2 The lower leaves of the plant are dark green, heart-shaped, and shallowly lobed, while the upper leaves are feathery. In the summer, the plant produces small, white flowers in an umbrella-shaped head, and, in the fall, these flowers produce aromatic fruits that are three to

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Food as Medicine: Date (Phoenix dactylifera, Arecaceae)

The date palm (Phoenix dactylifera, Arecaceae) has been cultivated for more than 5,000 years.1 Because of this long history of use and cultivation, the exact origin of the date palm is difficult to pinpoint. Dates have been harvested for centuries in northern Africa and the Arabian Peninsula, and have played a large role in the economies of countries where the plant

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Food as Medicine Update: Sweet Potato (Ipomoea batatas, Convolvulaceae)

The sweet potato (Ipomoea batatas, Convolvulaceae) is a trailing, herbaceous perennial in the morning glory family.1,2 It is indigenous to Central and South America and grows best in subtropical climates, spreading along the ground and producing oblong, tuberous roots. There are more than 400 sweet potato varieties, and most have yellow-brown or copper-colored skins with bright orange or yellow-red flesh.3 Orange-fleshed sweet

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Food as Medicine: Chickpea (Cicer arietinum, Fabaceae)

Chickpea is an annual crop with a small, bushy form. Its branched stems contain as many as 17 pairs of leaflets.1 Chickpea flowers are white to violet in color, appearing in spring to early summer.2 The edible chickpeas themselves are formed inside hairy, oblong pods which grow up to 1 ½” (38 mm) long, containing one to two seeds per pod.1 The genus name Cicer originates

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Food as Medicine: Cherry (Prunus avium and P. cerasus, Rosaceae)

Take advantage of the fleeting cherry season to explore the fruit’s sweet side, sour side, and beneficial side. Due to their anti-inflammatory properties, cherry fruit and cherry bark have been used to treat and support a wide variety of chronic inflammatory conditions. In addition, the fruit’s rich phenolic compound content has been studied for their potential benefits for sleep disorders,

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Food as Medicine: Stinging Nettle (Urtica dioica, Urticaceae)

Urtica dioica (Urticaceae) is commonly known as nettle, common nettle, or stinging nettle. The species is an herbaceous perennial with a spreading growth habit. Growing 4-6 feet tall, stinging nettle produces numerous erect and wiry stems that hold up its opposite, roughly textured, serrated leaves.1-4 It produces small, inconspicuous greenish-brownish flowers that emerge as axillary inflorescences.2 The stems and undersides of leaves are covered

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