KITCHEN MEDICINE
These are my favorites, and the ones I use most often, you probably all have these on hand so that's why I'm listing them.
Disclaimer:
This is my disclaimer folks.
These are my personal remedies that
I have found to be useful, if they don't
work for you don't bother trying to sue
me cause I'm poor as a churchmouse!
****

BLACK PEPPER: This is excellent to take at the onset of most illness. It is considered to be one of natures most perfect foods. Take one eighth teaspoon and mix it with honey for colds, mucus problems and sore throats.

CINNAMON: Simmered in milk with a little honey can be used for chronic diarrhea, cramps, abdominal pains, coughing and lower back pain.

DILL: I put dill in everything I possibly can, just cause I love it! It's very good for stomach irritation and in very small doses boil it in water for infant colic.

SAGE: I'm tempted to devote a whole page to Sage, it is the main herb I use other than plantain.
Here is just a small list of what sage
can help: night sweats,excessive perspiration,clear vaginal discharge,stop the flow of milk, diarrhea, dysentary, early stages of cold and flu, sinus congestion,bladder infections. Make a
tea from one quarter ounce of the herb in
a pint of boiled water, steep in a closed vessel for ten minutes. You may take this up to three times a day. For kids I make a boluce by putting a small amount of peanut butter on a spoon-put the ground sage on top of that and add another thin layer of peanut butter. It usually stops a runny nose within 20 minutes.

 ALLSPICE
Description: Also called Pimento or Jamaican Pepper. Dried, nearly ripe
berries from the Jamaican Myrtle tree; sweet and savory flavor. Smells
and tastes like a combination of Nutmeg, Cinnamon, and Cloves. Available
whole and ground.Uses: A key ingredient in "jerk" seasoning but also
added to pickling spice mixtures, mincemeat, pot roast and stews,
sausage and cured meats, ham, gravies, ketchup, poultry marinades, and
fish. Also good on vegetables like beets, carrots, sweet potatoes,
pumpkin, and winter squash. Sprinkle on rice, puddings, cakes, and pies.
  BASIL
Description: The spicy sweet "tomato herb." Available fresh and
dried in leaf or ground form. Even comes in scented varieties—cinnamon,
anise, and lemon.Uses: Mediterranean and Italian cuisine; pesto; tomato
and minestrone soups; spiced-meat dishes like meatballs, chicken, and
lamb; potato salad; vegetables (especially zucchini); and fish and
seafood. Charcoal grill users: Throw some Basil on the coals after your
meal is cooked and the mosquitoes will stay away while you feast!
  CARDAMOM
Description: Spice related to Ginger. Available as whole seed pods, whole seeds, or ground. Lightly crush entire pod; shell disintegrates as it cooks.Uses: Most common uses: Scandinavian baked goods and Middle Eastern coffee. Try in pork
marinades, on cabbage or carrots, or in citrus fruit salad. Note: Cardamom loses flavor when exposed to air.  
CAYENNE
Description: Dried, ground red Chili Peppers. This spice can be very hot! To cool your mouth after a potent dose, drink milk or beer, or eat yogurt, ice cream, or a banana. Water doesn’t help because the hot part of the chili is an oil, which the water can’t dissolve and will usually spread.Uses: Commonly found in Mexican cuisine and Indian curries. Add a dash to ground beef for hamburgers or casseroles, sprinkle some in meatloaf, or add to dips and spreads for
some bite. 
CHILI POWDER
Description: Ground Chili Pepper, ground Cumin, ground Oregano, and powdered Garlic. Some brands also include salt, Cloves, or chocolate.Uses: Use for beef, chili (chili con carne), pork, shellfish (add to cooking water), cocktail sauce, steak marinades, Spanish rice, cauliflower, carrots, corn, and cream soups (tomato, pea, potato). Store in refrigerator to preserve freshness.
 CILANTRO
(also called Chinese Parsley)
Description: The same plant as Coriander,
but refers to the leaves rather than the seeds. Spicy, peppery taste.
Uses: Mostly Mexican and Oriental cuisine: salsas, stews, soups, sauces,
dips, curries, and vegetables. 
DILL
Description: Available as a seed (whole and ground) and in a milder
leaf form (called Dill weed).Uses: More than just pickles! Use Dill with
meat stews, veal, chicken, lamb chops, and with fish and shellfish such
as salmon and herring. Try it with these vegetables: cucumber, cabbage,
carrots, turnips, winter squash, and cauliflower. Add a touch to potato
salad, egg salad, coleslaw, cottage cheese, and hot buttered popcorn.
Knead into herb bread dough.
FENUGREEK
Description: This seed (available whole or ground), a member of
the legume family, is considered a food by vegetarians. Flavor is bitter
and maple-like.Uses: Curry and Indian cuisine, pickling spice, and
imitation maple. Use in beef casserole, black bean soup, and vegetable
stew.
GARLIC
Description: Member of the onion family with strong odor and
taste; bulbs break into cloves. Available in white, pink, and purple
varieties. Comes fresh or powdered.Uses: Widely used in Italian,
Mediterranean, and Mexican cuisine. Garlic powder accents beef, pork,
lamb, and game. Of course, garlic bread is a dinnertime staple.
  ITALIAN SEASONING
Description: Blend of Marjoram, Basil, Oregano, Thyme,
and Rosemary. May also contain Savory or Sage.
Uses: Great with dips, herb breads, and tomato dishes. Mix with olive
oil to create a quick and easy rub for chicken. Crumble over pizza sauce
before layering on the toppings.
  MACE
Description: Comes from the same tree as Nutmeg; Mace comes from
the outer covering of the seed. Cinnamon and pepper flavor, stronger
than Nutmeg. Available in whole blades (dried filaments) or ground.Uses:
Practically speaking, mace and nutmeg are interchangeable. Mace is
sweeter and lighter colored. Use in light-colored cookies and cakes,
puddings, and doughnuts. Also good in chicken pot pie, cream vegetable
sauces, and cream-based or clear soups such as oyster stew. 
MARJORAM
Description: Herb similar to Oregano, but milder and sweeter.Uses:
Hamburgers, meat loaf, stews, chicken pot pie, fish dishes and sauces,
and poultry stuffing. Try it with cabbage, carrots, peas, beans, and
summer squash. 
MINT
Description: Comes in several hundred varieties, but
most common are peppermint and spearmint. Available dried (for tea) and
fresh.Uses: Everything from roast lamb to fruit salad, including
potatoes, carrots, peas, zucchini, beans, cookies, and cakes. Also as a
flavoring and garnish for drinks.
  OREGANO
Description: Herb related to Marjoram, but stronger flavor.Uses:
Most famous in spaghetti sauce and pizza. Break from tradition and try
it in chili, hamburgers, meat loaf, bean or lentil soup, poultry
stuffing, squash, eggplant, beans, breads, or with fish and seafood.
PARSLEY
Description:Curly Parsley (the famous garnish!) and Italian, or flat-leaf, Parsley,
which has a richer, spicier taste. Available fresh (which freezes well)
or dried.Uses: Soups, stews, sauces; herb butter for bread, fish, and
poultry; salads, potatoes, and omelets. Parsley brings out the flavor of
other herbs. Dried Parsley is not nearly as flavorful as fresh or fresh
frozen.
 PEPPERCORNS
Description: Black Pepper is made from dried
Peppercorn berries, and is harvested while green and immature. It has a
strong flavor and aroma, and is one of the world’s oldest known spices.
White Pepper is made from fully-ripened berries soaked in water to
loosen the red skin, and has a milder flavor. Use it when you don’t want
black flecks to show up in your food. Fresh-tasting Green Peppercorns
are picked green off the vine, not dried conventionally, and have a
slightly different flavor. Finally, Pink Peppercorns, although unrelated
to the others, have a peppery taste and are a decorative addition to
your pepper grinder. Peppercorns are available whole (for maximum
freshness) and ground (coarse or fine).Uses: Just about anything! But do
yourself a favor–invest a few dollars in a small pepper grinder; whole
Peppercorns keep their flavor indefinitely, while ground pepper loses it
quickly.
ROSEMARY
Description: Robustly flavored spice with needle-like leaves and
a taste reminiscent of pine trees.Uses: Roast meats, especially chicken,
lamb, and pork; carrots, winter squash, cauliflower, beans, and
potatoes. Often used with pasta dishes as a spice and garnish. Not a
dessert spice, but goes with breads and yogurt dips.
 SAFFRON
Description: Dried stigmas from inside the flower of the Saffron
crocus. This yellow spice comes whole or powdered. Very difficult to
grow and harvest, Saffron is the most expensive spice in the world (an
ounce costs over $150). Fortunately, one or two threads is enough to
flavor most dishes.Uses: Combines well with Garlic; use with chicken,
fish and shellfish, and rice dishes. Also: breads, cakes, and cookies.
Flavoring in both bouillabaisse and paella. Tip: Don’t use wooden
utensils with Saffron, as wood will absorb it. 
SAGE
Description: A "Mint" spice. Leaves contain a pungent oil, giving Sage a sweet taste and herbal scent. Comes whole, rubbed (crushed), or ground.Uses: Veal, beef
stew, hamburgers, turkey and chicken, pork, stuffing, fish chowder,
cornbread, stewed tomatoes, cheese spreads, vegetables, and breads.
  TARRAGON
Description: Rich, sweet herb with slight licorice taste. An
essential herb in French cuisine.Uses: Chicken and fish, mild
vegetables, cucumber salad, potato salad, and salad dressing. It’s
strong, so use near the end of cooking.
 THYME
Description: Another Mint-family herb with strong flavor. Its many varieties include lemon Thyme.Uses: Meat loaf, pot roast, hamburgers, lamb, game, fish dishes,
New England clam chowder, hearty soups and stews, poultry and stuffing,
and most vegetables. Great with slow-cooked dishes. 
TURMERIC
Description: Spice in the Ginger family that comes from the root of the Turmeric
plant. Available powdered and, occasionally—especially in stores that
sell Asian foods—you may find whole, dried pieces of the root.Uses:
Curried lamb, chutney, legumes, and zucchini. Can use as a substitute
for Saffron, but expect the taste to differ.
  VANILLA
Description: Full-sized fruit of an orchid, harvested while
still green, then fermented and cured. Gets its flavor from the chemical
compound Vanillin. Available as whole beans or an extract. Choose beans
that look moist and are flexible, not stiff, and keep both beans and
extract away from heat or light.Uses: Drinks or sweet dishes, including
chocolate. Tip: Store whole beans in sugar. In a couple weeks, the sugar
will take on the Vanilla flavor, making it great for baking use, and the
beans will last this way for years.