Plenty of herbs in the Eastern traditional medicine pharmacopeia (collection) are very familiar to us: what we call food-grade herbs. These are items most of us have in our spice cabinets, vegetable drawers, and fruit bowls. Using some or only these ingredients in a formula can make for some seriously tasty medicine!

Herbal combinations don’t have to be administered only in tailored treatment for a condition. Cinnamon, fennel, ginger, and black pepper are only a few of our food-grade herbs, which means we are supporting our digestion almost every time we eat. Just as we reach for mint for cool refreshment in the summer, turning to some wintery staples is a great way to nourish your system even while enjoying a sweet treat or hearty meal. Understanding the functions of our food-grade herbs helps us understand why some of our food traditions exist and why choosing one taste over another makes us feel better at a particular time.

Despite the wide variety of ingredients and tastes, the stereotype of Chinese herbal formulas unfairly persists as bitter and unfamiliar concoctions. The best way to counter this is to make and use your own herbs and familiarize yourself with them. Since food-grade herbs are incredibly safe (we eat them all the time), there’s a lot of room for experimentation and finding your own experience.

One of my favorite ways to use food as medicine is with homemade chen pi or dried tangerine peel. Satsuma or mikan (aka California Cuties or those little peelable oranges) are a big New Year’s food in my Japanese-tradition household. It’s easy to make use of the peels so this is a true no-waste food!