An Herbalist's Guide to the Common Cold
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Growing up as the daughter of an herbalist, a cold was not something to endure but something to treat with traditional medicine. This led me to grow up experiencing cures such as goldenseal, an herb I not-affectionately called alien snot, disguised in a milkshake. Other cures remain sickness staples to this day, such as chopped-up garlic on peanut butter toast with honey and putting my head over a big bowl of steam and oils to clear the sinuses
I still find myself texting my mom whenever a common cold comes up. I prefer to go through colds with company. That’s where herbs can come in. Having herbs there to aid a cold makes it bearable, and often shortens symptom time and severity. And no matter how long you hang out with some herbs, they’re not going to catch your cold. Just in case you don’t have an on-call herbalist for the cold blues, here’s some helpful tips.
Herbs for a Cold
Marshmallow Root
The herb’s root, leaf and flower is a demulcent, making it thick, cooling, and slimy. A marshmallow root tea soothes sore throats, hoarse voice and tickly throats that create spastic coughs.
Prepare marshmallow a little differently than most teas. Place 1-2 tablespoons in a pint jar, cover with cold water and allow to infuse overnight. It will be cooling and slippery, exactly what hot inflamed tissues need.
Mullein
Mullein leaf with a bit of honey is a traditional tea for cough and lingering congestion in the airways. Mullein blends well with elder flower, peppermint and yarrow to alleviate congestion, stifle a cough and resolve illness quickly.
Mullein oil is also a traditional remedy for ear infections associated with colds. The oil is made from the flower instead of the leaf. The flower is a strong anti-inflammatory and has analgesic properties which are such a relief to the powerful pain of an infected ear. Heat the oil to body temperature before applying- drop just 1-3 drops per ear and pull the ear and massage the lymphs below to get things moving.
Sage
Sage leaf has a drying and astringent (tightening) effect on inflamed tonsils and throat and can be helpful when a cough is accompanied by wet, boggy conditions and/or post nasal drip. Sage tea can be used as a gargle to alleviate throat pain and keep the tissues healthy, preventing infection.
Echinacea
Echinacea is a tried and true remedy for illness and is a popular go-to taken right before or just when you get a cold or flu.
If you have been exposed to an illness or are feeling under the weather, Echinacea works by stimulating your immune system. It aids in the process of antibody production and production of white blood cells to fight off viruses.
Take echinacea as a preventative if you have been near someone actively ill or even if you are starting to feel like you may have been exposed to something. Take 30-60 drops of a good quality tincture 3 times a day for three days.
Recipes
Vapors for Steam Inhalation
Steam inhaling vapors supports the Immune System and Respiratory Tract. For a steam, take a large bowl and fill with near boiling water. Place your face above the water without touching. Drape a dry bath towel over the back of your head to enclose the vapors. Stay as long as comfortable or until temperature drops.
Adding just a few drops of the following blend to your pot of water for steaming will aid as antispasmodic, antimicrobial and decongestant. Not for internal use.
Blend 6 drops lavender essential oil and 3 drops each of eucalyptus and
thyme essential oils. Add 3 drops to your steam.
Garlic in Toast, Tea, and Soup
Garlic is warming and drying and an expectorant that expels phlegm from the lungs. It’s also antibacterial and can help reduce the chance of infection if someone around you is sick.
Add one clove minced garlic and honey to hot lemon water or tea. Add just the minced garlic to soup.
For peanut butter toast, chop a few fresh garlic cloves and add to peanut butter and honey, spread on a piece of toast. Feel free to substitute peanut butter with other options like almond, sunflower, or cashew butter.
David Winston's “Immune Broth"
Place the bone of a grass fed, free-range and/or organic lamb or turkey in a large spaghetti pot (stainless steel, enamel or wok) or crock-pot. For vegetarians begin with 3 ounces of oat straw and burdock root in place of the bone. Add to it a good-sized Reishi mushroom and 3-5 Astragalus sticks. Cover with filtered water nearly to the top, plus one tablespoon Apple cider vinegar.
Simmer slightly covered for three days; add water as needed. Turn it off before bed and cover, and then put the heat back on in the morning. Late on the third day add chopped organic Carrots and Celery plus 1 ounce of Nettles and Alfalfa. Cook until vegetables are really soft. Strain liquid into a pitcher or two and refrigerate. Use for immune broth as needed or pour broth into ice cube trays and freeze. Take one cube a day, defrosted or dissolved into other foods, or with boiling water as broth. Compost the herbs to give back to the earth.
Recipe acknowledgments: by David Winston and published in Margi Flints’ book The Practicing Herbalist.