Leaves of pale smartweed (Persicaria/Polygonum lapathifolia) are commonly used in ethnomedicine to treat stomach disorders, fever, disorders of kidneys, kidney stones and urinary tract infections. It is commonly associated with antiviral, antifungal, astringent, hepatoprotective, anthelmintic, antibacterial, anti-emetic, anti-inflammatory and antioxidant properties. 1
Boldo (Peumus boldus) is a plant that has been predominantly used in South America, but it has managed to spread to other continents as well. As common with herbs stemming from Latin America, the term boldo is often associated with other herbs such as Plectranthus barbatus, P. neochilus, P. amboinicus and Vernonia condensate. 1
Boldo is used in traditional medicine for treatment of rheumatism, syphilis, anxiety, gonorrhea, trouble sleeping, cysts, stomach pain, ear pain, urinary tract infections, diabetes, disorders of gastrointestinal tract, cancer and liver disorders.
Autumn is here and with it comes a lot of baked goodies and pumpkin spice. This toxicity segment is dedicated to most of the culinary herbs and their potential side effects. Many of the herbs listed here are regarded as safe by the general public, but this is far from reality. A majority of people would argue that since you use spices in low doses that their health effects are negligible and can be considered as safe to use. In my opinion, anything that even has the slightest potential to be toxic or contains toxic compounds is toxic. While all these herbs/spices have varying levels of toxicity, each person feels their effects differently. It’s mostly the content of their essential oils which are known to produce their significant flavors and smells. Compositions of essential oils are extremely different depending on numerous parameters related to the plant’s cultivation, harvest, and storage. This is just a general guideline and you may find some of these less toxic than what I make them to be, but that doesn’t mean they are safe for all people.
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