When you are thinking, the neurons in your brain fire away, and they need minerals to do it. A LOT of minerals. Fresh-cut culinary herbs are Ayurveda's most accessible mineral delivery system. Susan Bass on how to pick the right herb for your body (or your imbalance), with a chart of 13 culinary herbs ranked by their Ayurvedic energetics.
Why your brain needs minerals (and why phones make it worse)
When you are thinking, the neurons in your brain fire away. To function properly, those neurons need minerals (a LOT of minerals). Look around at everyone. Because they are always on their phone or computer, they never get a chance to stop thinking. Their neurons are practically begging for mineral support.
Do you want to feel your best and achieve high level thinking? Let's get your mineral consumption in order.
How to start: grow a few culinary herbs in your kitchen
Consume fresh-cut culinary herbs.
I grow culinary herbs in my kitchen. When I am ready to eat them, I cut some off, wash them, and put them on top of my meal. They are filled with PRANA and MINERALS. If you are not growing any culinary herbs, then think about starting. You can buy them already potted at many grocery stores or grow them from seed. If you are not sure which culinary herbs to grow, check out the chart below that explains the energetics of these amazing and delicious foods. This way you can pick the one that is right for you.
The 13 culinary herb energetics chart
| Culinary Herb | Rasa (Taste) | Virya (Potency) | Vipak (Post-Digestive Effect) |
|---|---|---|---|
| Basil | Sweet / Astringent / Pungent | Heating | Pungent |
| Chives | Pungent | Heating | Pungent |
| Cilantro | Sweet and Astringent | Cooling | Sweet |
| Dill | Bitter and Astringent | Heating | Pungent |
| Fennel | Sweet and Astringent | Cooling | Sweet |
| Marjoram | Pungent and Astringent | Heating | Pungent |
| Mint | Sweet | Cooling | Pungent |
| Neem Leaves | Bitter | Cooling | Pungent |
| Oregano | Astringent and Pungent | Heating | Pungent |
| Parsley | Astringent and Pungent | Heating | Pungent |
| Rosemary | Astringent and Pungent | Heating | Pungent |
| Savory | Sour and Pungent | Heating | Pungent |
| Tarragon | Sweet | Cooling | Sweet |
The energetics of food (rasa, virya, vipak, prabhav)
I have never seen a system of medicine that understands food better than Ayurveda. Ayurveda's system for understanding the energetics of food is briefly outlined below.
Rasa = Taste. Knowing what cascade of chemical reactions each of the Six Tastes has on your body and blood chemistry is key to understanding the Ayurvedic nutritional system. The Six Tastes in Ayurveda are Sweet, Sour, Salty, Bitter, Astringent, and Pungent. We want to have all six tastes at every meal, but we are favoring Sweet, Bitter, and Astringent in summer.
Virya = Potency, or power of the food. Does it have a heating or cooling effect on your stomach and small intestines? If you are overheated, angry, and broken out in a rash, you might decide to choose a culinary herb with a cooling Virya like Cilantro. If your digestion is cold and stagnant, you might decide to choose a culinary herb with a heating Virya like Basil, Thyme, or Oregano.
Vipak = Post-Digestive Effect. The effect the food has on the colon, as well as the effect it has on the body after it leaves the colon. This one is fascinating.
If you have Vitiated Vata (depletion pattern, meaning not enough of something: water, mineral, fat, grounding, etc.), then you might choose a culinary herb that has a Sweet Vipak, like Fennel or Tarragon. Why? Because foods with a Sweet or Salty taste break down into a Sweet Vipak. The Sweet Vipak has a nourishing, building (anabolic) effect on the body.
Or you might choose the Sour Vipak, especially if you need to increase your digestive fire and metabolic oomph. Foods with a Sour Vipak increase heat and glandular secretions (great for the dried-out Vatas). Not many culinary herbs break down into a Sour Vipak, but some of the foods that do are tamarind and lemon.
If you have a Kapha imbalance (accumulation pattern, meaning too much of something: water, fat, emotions, mucus, etc.), then choose a culinary herb with a Pungent Vipak. Foods with a Pungent Vipak have a drying, reducing (catabolic) effect on the body. This is great for the boggy Kaphas. Foods with the Astringent, Bitter, or Pungent Taste break down into a Pungent Vipak. Most culinary herbs have a Pungent Vipak (see chart).
Prabhav = Superpower of the food, or the specific unexplained action. Prabhav is special and gets its own post.
Be sure to contact your doctor before changing anything about your diet, lifestyle, or exercise routine.
Frequently Asked Questions
Why does Ayurveda care about culinary herbs? Because fresh-cut herbs are filled with prana (life-force) and minerals. Your brain's neurons need minerals to function. Modern phone-and-screen use depletes minerals faster than most diets can replace.
What are rasa, virya, vipak, and prabhav? The four Ayurvedic properties of food. Rasa is taste (six tastes). Virya is potency (heating or cooling). Vipak is post-digestive effect (sweet, sour, or pungent). Prabhav is the special unexplainable quality.
Which culinary herb is good for an overheated body? One with a cooling virya: cilantro, fennel, mint, neem leaves, or tarragon.
Which culinary herb is good for cold, stagnant digestion? One with a heating virya: basil, chives, dill, marjoram, oregano, parsley, rosemary, or savory.
Which culinary herb is good for Kapha imbalance? One with a Pungent vipak (drying, reducing effect). Most culinary herbs break down to a pungent vipak. See chart.