Herbs and plants contribute a unique perspective to our health. They are not only used to nourish us, but to help strengthen the immune system. Many plants possess active properties that make them particularly effective in targeting specific health issues, and they are readily accessible to us. These are some of my favorites that I have used for years. They are great to keep on hand and ready to go, but I also love to make these in huge batches and gift them to friends as housewarming or hostess gifts.
Let’s break down a couple of heavy hitters you will find in these recipes:
Ginger is a potent anti-inflammatory and supports proper digestion and stomach issues.
Turmeric (curcumin) is its active component, making it a potent anti-inflammatory agent. Several studies have shown that turmeric is as effective, if not more effective, than ibuprofen.
Garlic contains a compound called allicin, which makes it a potent anti-fungal and antiviral agent.
Horseradish has a pungent flavor, which makes it great for clearing mucus, as well as increasing blood circulation and improving digestion.
Onions and lemon are high in vitamin C and can fight free radicals. Onions also contain sulfur that helps with liver detoxification and cancer protection.
Cinnamon is high in antioxidants. It also has anti-fungal and anti-inflammatory properties.
Cayenne has a very warming effect and can stimulate blood flow to areas that need it.
Cardamom and fennel are very supportive of your liver health and digestion.
Fire Cider
This one is packed with numerous antivirals and anti-inflammatories, making it a great daily preventative to take when your immune system feels weak. I recommend taking a tablespoon every few days to support your immune system, or daily if you feel a cold or flu coming on. It can be taken alone, added to marinades, mixed with extra virgin olive oil for a salad dressing, or even drizzled over a soup. It has a vinegary flavor and makes an excellent substitute for acid in any dish. This recipe requires 2 to 4 weeks of marinating, so plan to have it ready. I always double-batch when I make this, so I will have plenty for the season and can also gift some.
½ cup peeled and chopped ginger
1 cup peeled and chopped horseradish
2 jalapeños, chopped and deseeded
½ cup white onion, chopped 2 lemons, zested and juiced ¼ cup chopped garlic
¾ cup chopped turmeric
Herbs: rosemary, thyme, and oregano (or to preference)
6 ounces raw apple cider vinegar with mother
Manuka honey or local raw honey
In a large Mason jar add all ingredients, except the honey. Fill jar to just below neck with apple cider vinegar Cover with lid and seal tightly. Place in a dark, cool cabinet for at least two weeks (one month is even better) and allow to marinate. Once mixture is ready (after 2-4 weeks), strain contents through a fine-mesh strainer with a bowl underneath to catch juice, which is now fire cider. Pour juice into a jar and add honey to taste (about 1 to 2 tablespoons). Keep refrigerated. Cider should last several months and can be taken on its own by tablespoon or mixed into a salad dressing with extra virgin olive oil
Homemade expectorant
Packed with medicinal ingredients that target inflammation and promote blood flow to the area, this paste really does work, and it’s tasty. This will help with built-up mucus when under the weather. It is easy to make and is good on its own or mixed into a warm tea.
3 tablespoons Ceylon cinnamon
¼ teaspoon cayenne pepper
½ lemon, juiced
Local raw honey (enough to create a liquid paste)
In a small jar, add ingredients and mix well. Take a teaspoon every few hours, or mix it into a tea.
Digestive Ginger Bitters
Bitters act as a digestive and stimulate digestion. The compounds in this start the digestive process by encouraging the release of saliva and gastric juices. These are great to take before a meal, especially a fattier one like steak, and can aid in proper digestion. They are also helpful if you suffer from heartburn or digestive issues. Take a drop of these bitters under the tongue, like a tincture, or stir a teaspoon into water. These are also great in cocktails for the right amount of punch.
1 tablespoon finely zested orange
1 tablespoon finely zested lemon
1 (1-inch) knob of ginger, diced
8 green cardamom pods, cracked
1 teaspoon fennel seeds
½ teaspoon coriander seeds
8 ounces vodka
Spoon citrus zest, ginger, cardamom, fennel, and coriander into a 1-pint jar. Cover herbs with alcohol. Seal jar and place in a dark cabinet away from direct light and heat. Shake jar daily for 1 month. Strain bitters through a fine-mesh sieve into a bottle with a tight-fitting lid, discarding solids. Store bitters in cupboard for up to 2 years.