POSING AS SIMPLE SPICES for cooks, many herbs have also led long distinguished lives as healers. Basil, delicious when paired with fresh tomatoes, has served for centuries to settle stomachs. Parsley, enlivener of mashed potatoes, has long been used to banish bloating. Thyme, a familiar fragrance on roasted vegetables, has revealed its anti-ulcer powers in the lab. If you see your spices only as a way to make your food more flavorful, it's time to take another look.

Peppermint (Mentha x piperita)

Peppermint leaves have been used to ease headaches and aid digestion for more than 2,000 years. Today, peppermint oil is a key ingredient in decongestants and in remedies for irritable bowel syndrome. Peppermint can overwhelm more subtle flavors, but the leaves make a tasty garnish for desserts like chocolate mousse.

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Basil (Ocimum basilicum)

Basil often turns up in Shakespeare's plays as a remedy for colds and headaches. More recently, studies have shown that fresh leaves aid digestion and lower blood sugar levels. Add torn leaves to salads and pasta dishes, or chop and grind them into pesto in a food processor.

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Sage (Salvia officinalis)

This remarkable Mediterranean herb is antiseptic, antispasmodic, and antibiotic. It has been used for centuries to treat sore throats, poor digestion, and hormonal problems, and to stimulate the brain. Before cooking with them, quickly immerse sage leaves in hot water; this will bring the leaf oils to the surface and enhance the flavor.

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Fennel (Foeniculum vulgare)

The ancient Greeks ate this aromatic herb to suppress their hunger. All parts of the plant are used in cooking, but the most potent medicinal properties are in the seeds. An infusion of seeds (add 1 teaspoon of crushed seeds to 1 cup of boiled water, steep for 5 minutes, and strain) eases flatulence and colic in young children and prevents heartburn and indigestion in adults.

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Parsley (Petroselinum crispum)

Parsley leaves, which are strongly diuretic, can ease the discomfort of premenstrual bloating and jump-start weight loss, and their high vitamin C content makes them a valuable ally against colds and flu. For centuries they have been cultivated to freshen breath. Their invigorating, mild flavor is a key ingredient in tabbouleh, a Middle Eastern salad. To make tabbouleh, mix together in a large bowl: 2 cups minced parsley, 1 1/2 cups presoaked bulgur wheat, 1 cup torn mint leaves, 1/2 cup extra-virgin olive oil, 1/3 cup lemon juice, 2 chopped tomatoes, and 1 minced onion. Chill in refrigerator for two hours.

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Thyme (Thymus vulgaris)

A staple of French cooks, thyme reveals its flavor best in dishes that are cooked slowly, like soups or stews. Current research shows that thyme leaves, long valued for their strong antiseptic properties, can help treat stomach ulcers. Thyme tea makes an excellent remedy for sore throats and hangovers: Lightly crush 5 fresh or dried leaves. Place in a cup and fill with water cooled to just below boiling. Cover cup and leave to infuse for 5 minutes. Remove leaves and drink.

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French Tarragon (Artemisia dracunculus)

This great culinary herb, native to southern Europe, is milder than its pungent Russian cousin called simply tarragon. French tarragon has a light anise seed flavor and combines perfectly with rice and vegetables. French tarragon tea will aid digestion and help relieve insomnia and constipation, To make the tea, steep 1 teaspoon of dried leaves in 1 cup of freshly boiled water, covered, for 5 to 10 minutes. Strain.

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