St. Hildegard emphasized close relationship between proper nutrition and good health. According to her our medicine is what we eat. Although Hildegard was not learned in today's knowledge of the structure and physiology of a man (including his digestive system), she intuitively recommended consuming products with high nutritional values. She devoted a great deal of attention to spelled. She recommended using specific spices in a kitchen, such as: galanga, bertram, hyssop, dittany etc., but also herbs such as fennel, yarrow, aloe vera, nettle, mulberry leaves and many more.