Nourishing Your Health with Microgreens and Herbs

 When most of us think about medicine, we picture a pill bottle or a needle at the doctor's office or hospital. But long before pharmacies existed, our ancestors turned to the kitchen and the garden to stay well. Food was their medicine and first line of defence. Herbs, greens, and everyday plants were the tools they used to keep strong, heal faster, and live in balance with the land. I'm not advocating not taking medicine because sometimes it is needed, but there are opportunities to support your health and try preventing the need for drugs. This historical wisdom is gaining in popularity, and you can start with something as simple as the food on your plate (or the tea you drink).

 When my family first began growing microgreens at home, it was just a way to enjoy fresh, living food in the middle of a Canadian winter. We were tired of expensive produce shipped from thousands of miles away. What we didn’t expect was how much of a difference it made in how we felt. Improving our diet resulted in more energy, fewer colds, a reduction in swollen joints and better weight management.

The Power of Food

That experience opened our eyes: the food we eat every day isn’t just fuel; it can truly be medicine.

Microgreens are a perfect example. These tiny plants are harvested just days after sprouting, when their nutrients are at their peak. In fact, they can be up to 40 times more nutrient dense than their full-grown counterparts. Broccoli microgreens, for instance, are loaded with sulforaphane, a compound shown to support heart health, reduce inflammation, and even help fight cancer. Check out previous blog posts on the full health values of broccoli, pea and sunflower microgreens.

But microgreens are only part of the story. Herbs, both culinary and medicinal, provide great benefits to our health and wellbeing. Think about the comforting smell of rosemary with your meat roasting in the oven. But did you know that rosemary helps with digestion, helps with memory and concentration, can be used for respiratory ailments, used topically for pain and is even said to help with healthy hair growth (if you have seen my picture, clearly I haven't used it this way but that is what the literature says). That is just one culinary herb and every culinary herb has medicinal properties. Then we have the herbs that we think of as medicinal such as chamomile and sipping some tea for its calming effect before bed.

These aren’t just pleasant experiences, they’re examples of how herbs quietly support our bodies. They bring antioxidants, essential oils, vitamins and minerals properties, just to name a few. The food we eat the herbs we take help us fight inflammation, protect our cells, support and enhance our immune system, soothing digestion, or calming nerves. Together they support every system in our body. For generations, families didn’t separate the spice rack from the medicine cabinet. They were one and the same. And we’re rediscovering that wisdom today.

Food as Preventative Medicine

Modern healthcare usually steps in once we’re already sick. But food gives us the power to protect ourselves before illness sets in. Isn't it better to be sick less in the first place instead of adding to the already stretched resources of our healthcare system? Every bite of nutrient-rich food lowers inflammation, strengthens the immune system, and supports long-term vitality.

  • Broccoli microgreens and kale offer compounds that defend against chronic disease.

  • Garlic, oregano, and thyme fight bacteria and viruses naturally.

  • Turmeric and ginger help soothe joint pain and calm inflammatory responses.

  • Chamomile or lemon balm tea reduces stress and helps the body recharge.

It doesn’t need to be complicated — adding a handful of pea shoots to your salad or sprinkling fresh parsley on your soup can be as medicinal as it is delicious. A word of caution, too much of a good thing can be bad in some instances. Consuming produce and herbs as part of a regular diet is generally safe but turning the quantities into supplement levels (i.e. capsules, etc) should be done after you do your own research and consult a professional.

Bringing It Into Your Own Kitchen

You don’t need acres of farmland to start using food as medicine. A sunny windowsill, a few pots of herbs, or a small planter can go a long way. Don't forget the local garden markets and many local farms that offer CSAs. Explore the herbs that you have in your kitchen today and then begin adding additional types of produce and herbs over time. Reduce the amount of pre-packaged food, replacing it with delicious meals you make. You benefit from knowing exactly what is in your food and all of the great tastes that come with it.

 Are you looking to boost your protein intake, try adding sunflower and pea shoots to your sandwiches, smoothies and salads. Maybe your are looking to reduce your sugar intake and you can experiment with refreshing mint, lemon balm, chamomile or other teas (hot or cold) that satisfy your thirst. Overtime, your kitchen becomes your medicine cabinet that you go to first.

Take it One Bite at a Time

 In the end, embracing food as medicine doesn’t mean giving up modern healthcare. It means reclaiming the power we already hold in our daily choices. Each plate of colourful greens and vegetables, each sip of herbal tea, is a step toward resilience and wellness. And, we can do our part to take pressure off the healthcare system by being as healthy as possible. We all just want to feel well.

Not sure where to start. Try our fresh microgreens or brew a simple cup of herbal tea. Sometimes, the smallest steps lead to the biggest changes.