With the rising hot temperatures we ask: Is it too hot for pungent herb therapy?  Logically it does seem counterproductive to use a lot of hot pepper, black and red, during these heat waves. However, certain nerve receptors in the mouth are activated by these pungent herbs and can trigger the brain's thermoregulatory center to induce sweating.  This perspiration then evaporates, cooling the skin, thus lowering body temperature.  Even drinking hot herbal tea can have this same effect of raising heat to perspire and then cooling down through evaporation.  So if we drink a hot cup of Lemon balm tea we cool off as mentioned above and then the process continues because of the refrigerant qualities of the herb.  How cool is that?  On page 667 of Dr. Christopher's textbook School of Natural Healing we find a whole category of refrigerant herbs including catnip, purslane, watermelon and wild strawberries.

 

A Canadian study in the journal Acta Physiologica, reported that in 2012 male cyclists stored less body heat (core body temperature)  after consuming a hot drink (122 F/ 50 C) compared to when they consumed a colder beverage, again because of the evaporation.

 

If you look at the world consumption of hot spicy foods, we see an increased consumption of these foods in countries that are in closer proximity to the equator. So, if you are using these pungent herbs for cardiovascular therapy or to improve your digestion, you can keep using them throughout the summer and get the added benefit of cooling off.

 

Recipe by Christine Gallary from CHOW.com

1 (2 lb) Napa Cabbage

1/2 cup kosher salt

About 12 cups cold water, plus more as needed

8 ounces of daikon radish, peeled and cut into 2-inch match sticks

4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)

1/3 cup Korean red pepper powder

1/4 cup fish sauce

1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)

1 tablespoon minced garlic cloves (from 6-8 medium cloves)

2 teaspoons Korean salted shrimp (saeujeot), minced

1 1/2 teaspoons granulated sugar

 

1. Cut the cabbage in half lengthwise, then crosswise into 2-inch pieces, discarding the root end. Place in a large bowl, sprinkle with the salt, and toss with your hands until the cabbage is coated. Add enough cold water to just cover (about 12 cups), making sure the cabbage is submerged (it's OK if a few leaves break the surface). Cover with plastic wrap or a baking sheet and let sit at room temperature at least 12 hours and up to 24 hours.

2. Place a colander in the sink, drain the cabbage, and rinse with cold water. Gently squeeze out the excess liquid and transfer to a medium bowl; set aside.

3. Place the remaining ingredients in a large bowl and stir to combine. Add the cabbage and toss with your hands until evenly combined and the cabbage is thoroughly coated with the mixture. Pack the mixture tightly into a clean 2-quart or 2-liter glass jar with a tight-fitting lid and seal the jar. Let sit in a cool, dark place for 24 hours (the mixture may bubble). Open the jar to let the gases escape, then reseal and refrigerate at least 48 hours before eating (kimchi is best after fermenting about 1 week). Refrigerate for up to 1 month.

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