Vegetables recommended by Hildegard

Fennel: When speaking about vegetables, Saint Hildegard gives a special place to fennel. « No matter which way it is eaten, it makes one’s heart joyful, it provides a feeling of warmth, a good sweat and ensures good digestion.  Its seed is also warm in nature and is good for one’s health » Saint Hildegard also states that « whoever eats fennel every day, first thing in the morning on an empty stomach, for example by chewing the seeds, reduces phlegm and breakdown, freshens the breath and ensures a good vision due to its warmth and its good properties ».

Celery: Hildegard declares it to be hot and more of a green nature than a dry one. She recommends eating it cooked rather than raw.


Beets and celeriac

Horse radish : only for those who are healthy


Onions: Should only be eaten cooked. An onion does not have a good warmth but rather a penetrating moisture.  It grows due to a dew that appears at daybreak, that is to say when the strength of the dew has already dissipated.  It is good to eat cooked, because fire destroys whatever noxious substance it contains.  Cooked, it is good for those who experience strong chills, who have fever or gout.

Raw, it is hard on delicate stomachs because of its juice that is too strong.

Lettuce: Domestic lettuce is totally cold; if it is eaten without seasoning, it drains man’s brain because of its damaging juice and it weakens the stomach.  Therefore,  whoever  wants to eat it must season it with dill, vinegar or garlic, in such a way as to « temper » it before eating. If you eat it seasoned in this way, it comforts the brain and ensures good digestion.


Chick peas : (not canned)

Beans: Yellow and green beans, white beans (used to prepare baked beans), red beans, etc…  Beans are warm, good to eat for healthy and sturdy people; and are better than peas.  Bean flour is useful for those in good health as well as for the person who is il, for it is light and easily digested .

Radishes: (for those in good health only)

Garlic: One must eat garlic raw, because if one cooks it, it would be like drinking stale wine, that is to say flat, as its juice is mild and has a good warmth.  It is wise to eat garlic moderately so as to not overheat the blood.  When garlic has aged, its fruit is no longer as healthy or vigorous.  But if is added  to other foods, it recovers its qualities.


Dandelion: Warm and dry, it has many qualities and is pure by nature.  If one eats it often, as with other foods, it purges the stomach and help dispel problems with eyesight.

VEGETABLES not recommended (as they make one sad) according to Saint Hildegard:

Leek: If one wishes to eat raw leek, it must first be soaked in wine and salt, or in vinegar, until it has softened so as to have lost its bad effects, for example, from morning till noon.  It is best raw when so prepared, rather than cooked.

Raw onions

Cooked garlic (therefore eat it raw, in salads for example, or added at the last minute to a cooked dish.)

Cabbage: (it is extremely hard to digest)


Shallots: are cold and filled with poison.  « They are not good to eat neither for the healthy nor the sick person ». If one wishes to eat them, one must put them in wine to have them lose their noxious qualities.  One can then eat them, whether one is healthy or sick.  However, for the person who is sick, it is best to eat them raw rather than cooked in order not to experience stomach burn.