Garlic, Garlic, Garlic!
With all the media attention to the H1N1 virus, everyone is talking about remedies for preventing the flu. One of my favorite herbal allies for the cold & flu season is garlic.
Garlic has anti-microbial, anti-viral and anti-fungal properties. With a strong affinity for the respiratory system, garlic has been traditionally used for colds, flu, sore throats, coughs, and respiratory infections. Garlic has also been used for earaches, parasites, intestinal infections, fungal infections and weak digestion. Garlic also has great benefits to the circulatory system as it helps with impaired blood circulation and also helps to lower both cholesterol and blood pressure.
When I feel the first signs of a cold I start eating lots of raw garlic- up to one clove 3-5 X/ day. Garlic needs to be consumed raw to keep its anti-microbial benefits. My favorite thing to do is to cut it up and put on toast or on top of my food.
To lessen garlic breath, chew on some fresh parsley or cilantro. Personally, I like the smell of garlic! For children and for people to whom garlic can be irritating to the digestive tract, a nice way to consume garlic is to make garlic honey, syrup or fire cider. For babies and small children, mash several cloves of garlic, mix with olive oil and tape to the soles of the feet. Cover with socks and leave on for a few hours or overnight. The garlic is absorbed through the skin and moves quickly to the respiratory tract.
GARLIC HONEY
You will need: A jar, lots of garlic (2-3 heads), and honey.
Chop up or press the garlic and fill the jar.
Pour enough honey over the garlic to cover it. (Garlic may float to the top)
Cover, place in a cool, dark spot for 2 weeks.
Your garlic honey is ready. You may eat directly, or mix into some warm water. Enjoy!
ENCHANTED GARLIC SYRUP (From A Kid’s Herb Book by Lesley Tierra)
“This syrup is especially good for stubborn coughs, bronchitis, penumonia, mucus and lung congestion due to coldness (when there is clear to white mucus).”
Mix together thoroughly:
1/2 cup lemon juice (freshly squeezed is preferable
1/2 cup water
5 large cloves garlic, minced or pressed
1 tsp grated ginger or 1/4 tsp ginger powder
a dash of cayenne powder
1/2 cup honey
Take in teaspoon doses every two hours or as needed.
FIRE CIDER
Ingredients: Garlic, ginger, onions, horseradish, cayenne, mustard seeds, black pepper, honey.
Mix together in equal parts (or adjust to your liking):
Lots of garlic
Lots of ginger
Lots of onions
Lots of horseradish
Optional ingredients: Cayenne powder, mustard seeds, black peppercorns.
Chop, mince or grate all the fresh herbs. Fill into a glass jar.
Add additional ingredients.
Cover with apple cider vinegar.
Sit in a cool dark place for one month. Shake daily.
Strain, add one part honey to 3 parts of the vinegar mixture to help preserve.
Drink 1 tsp daily as a tonic. Increase to 3 X/ day when feel first signs of a cold.
Can be taken when you have a cold with cold symptoms (feel cold, clear runny mucus). Not recommended when you have fever and signs of heat (yellow mucus).
Tags: garlic, garlic recipes
