My cold remedy suggestion: ginger licorice root tea. There is a reason why people seek herbal teas when they’re feeling under the weather. Tea is hot, soothing, aromatic, and full of healing benefits found in Ayurvedic medicine. This tea is made by combining some of my favorite flavors from spices and roots that just happen to have some amazing qualities that help to ease cold symptoms.
Ginger Root: This root is a powerful anti-viral and can be taken at the onset of a cold to ease symptoms. It has many other uses, including appetite stimulant, adjuvant (promotes a healthy immune response), antispasmodic, and carminative. These last two properties make it wonderful for easing nausea and digestive discomfort, which is why having some ginger on-hand is never a bad idea.
Licorice Root: This root is another powerful anti-viral/anti-microbial. It has been used for years in Asia and central Europe as a natural remedy for common illnesses as it helps ease congestion, bronchitis symptoms, sinusitis, as well as digestive issues. It is a natural expectorant, which means it helps clear the nasal passage of mucous and break up congestion. One of the main uses for licorice root in tea is throat soothing, though when ingested this way, it can stimulate a healthy immune response in ill individuals. (Use caution: Too much licorice root can aggravate symptoms in people with high blood pressure)
Cloves: Like licorice root, cloves can help break up mucous and ease symptoms associated with the common cold. It’s an expectorant, and a powerful antiseptic, which makes it excellent at fighting fungus and mold. Cloves can assist with upset stomach and digestive issues, and even ward off intestinal parasites.(Serving Size: 2)
-3 C Filtered Water
-3 tsp. Licorice Root (pieces, not whole)
-2 tsp. Ginger Root, skinned and smashed
-1/4 tsp. Cloves
Place the licorice root and cloves in a pan of water, and heat on high, bringing to a boil. Let softly boil for at lease 2 minutes. Remove from heat and let set for 1 minute. Strain using a fine mesh strainer. Once the tea is cool enough to sip easily, add the crushed ginger.
Note: I add the ginger last, after the tea has cooled a little, because many beneficial properties come from the enzymes in ginger root. Heating them above 150 degrees Fahrenheit will render them useless. This is the same reason why I don’t advocate adding raw honey to this recipe. The licorice root provides a wonderfully sweet flavor all on its own.