​”Meals Medicinal: With Herbal Simples (of Edible Parts) Curative Foods From the Cook in Place of Drugs From the Chemist” by W.T. Fernie, first published in 1905, is a comprehensive exploration of the therapeutic potential of everyday foods and herbs. Fernie, a British physician, delves into the concept that common kitchen ingredients can serve as effective remedies, offering an alternative to pharmaceutical interventions. The book reflects a traditional outlook, emphasizing the wisdom of using natural, plant-based substances for healing, a practice rooted in ancient traditions.​

The work is extensive, spanning over 800 pages, and is organized in an encyclopedic manner. Fernie discusses a wide array of foods and herbs, detailing their medicinal properties and uses. He draws from historical sources, folklore, and his own medical knowledge to provide insights into how these natural substances can aid in treating various ailments. The book covers both common and exotic ingredients, highlighting their roles in promoting health and well-being.​

One of the key themes in Fernie’s work is the idea of “herbal simples,” which refers to the use of single herbs in their natural form for medicinal purposes. This approach underscores the belief that simplicity in treatment can be effective and that the natural properties of plants can be harnessed without the need for complex preparations. Fernie’s emphasis on herbal simples aligns with traditional practices and offers a perspective that values the inherent healing qualities of plants.​

“Meals Medicinal” serves as both a reference and a guide for those interested in the intersection of nutrition and medicine. It encourages readers to view food not just as sustenance but as a means of maintaining and restoring health. Fernie’s work is a testament to the enduring relevance of traditional knowledge in modern health practices, advocating for a holistic approach that integrates dietary choices with overall well-being.