It seems a lot of people around have been getting sick over this past month. It’s part of the winter experience for many of us. I had a sore throat for a few days too, and I smothered myself with essential oils, syrups, tinctures and herbal teas to kill any viruses ASAP.
And yes, those buggers didn’t last very long.
So many foods and herbs are helpful in strengthening our immune system, so in the cold months, more so than ever, it’s important to add them to our routines.
2 of these herbs we all have in our kitchens (and if you don’t, how do you live?!). They are the at the basis of most dishes and have incredible medicinal properties. You can make an amazingly simple but POWERFUL remedy that will help to kill viruses, boost your immune system, and soothe a sore throat and cough in just a couple of days.
The Stars of the Show: Garlic and Onions
Garlic’s potent antimicrobial, antiviral and antifungal properties can help relieve common colds and other infections. It has also been shown to remove plaque build-up in arteries, which can cause heart disease. Consumption of garlic can help lower blood pressure, and reduce risk of certain cancers due to its high content of bioactive sulfur compounds.
Onions have potent anti-inflammatory compounds and are packed with antioxidants, which studies have linked to cancer and heart disease prevention. Certain phytonutrients in onions can increase immune defense, reduce mucus in the nasal passages, lungs and respiratory system, and can help you feel better quicker.
You can take advantage of the amazing healing properties of these 2 foods by adding them to your diet. To get the most medicinal benefit from them, they are best consumed raw. Add them to salad dressings, herbal vinegars, salads. However, even in cooked form they have a lot of benefits to offer while adding wonderful flavour.
Garlic and Onion Syrup
Syrups are used to treat coughs and sore throats because they coat the throat lining, keeping the herbs in contact with the throat surface. The honey extracts the active compounds in the herbs, while also acting as a preservative.
I learned this recipe in the Herb class I’m taking, and I was actually surprised of how good it tasted (believe me!).
You can make this syrup in smaller batches when necessary and store in the refrigerator for approximately 2 months.