The use of plants as medicines predates written human history. Many of the herbs and spices used by humans to season food also yield useful medicinal compounds.[2][3] The use of herbs and spices in cuisine developed in part as a response to the threat of food-borne pathogens. Studies show that in tropical climates where pathogens are the most abundant, recipes are the most highly spiced. Further, the spices with the most potent antimicrobial activity tend to be selected.[5] In all cultures vegetables are spiced less than meat, presumably because they are more resistant to spoilage.[6] Many of the common weeds that populate human settlements, such as nettle, dandelion and chickweed, also have medicinal properties.
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