Medicinal Plants and Functional Foods

Catalog description

'Medicine and food share the same origin.' There is a significant increase in herb use in cooking as people keep seeking diverse food sources for health benefits. Accordingly, the numbers of herbal farms and growers have been rising in the past decades, in which highly demanded herbs are grown as specialty crops. More and more herbs are distributed through grocery stores. Many of the herbs in the grocery stores, however, are only for special ethnic groups who know the uses and benefits for human health based on the 'tried and true' records. Provides information on the systems of medicinal herbs corresponding to human health with approximately 60 species of commonly used herbs in Asian countries for health promotion, disease prevention and treatment. Through weekly lectures and kitchen practices with over 100 recipes for tea, soup, cake, liquor, desserts and dishes, teaches how to identify and use herbs in different health conditions. Provides useful information to students who study ethnic botany, plant sciences, agriculture, pharmacy and food systems, and to participants who are interested in healthy food and healthy lives by using medicinal plants as functional food.