Herbs for Coronavirus

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Many spices have antiviral or antibacterial properties.


I’m currently in the process of an inventory of my herbal medicine chest, considering the use of herbs for coronavirus. All the talk about coronavirus, or COVID-19, as it is officially named, has me double-checking various supplies. While I do collect, prepare and store various herbs every year, I don’t think I would call this a typical year. COVID-19 does increasingly seem to be much more infectious and serious than the mainstream media and government would have you believe. The kinds of things you might need for COVID-19 are similar to those I prepare and store every year for cold and flu viruses.

One thing we’ll never run out of around here is blackberries.


Blackberry Syrup – Of all the fruits we have on the ranch, the blackberry is empress (yes, that’s above the queen or even king). We have plenty of water sources and the fruits spread readily. Even in bad years, we can harvest hundreds of pounds. Blackberry has antimicrobial and anti-diarrheal properties. It’s good for many virus and cold symptoms.
Elderberry Syrup – Not as numerous as the blackberries and much more popular with the birds, elderberries have specific antiviral effects. They are also an immune system booster and can hamper the ability of viruses to infect body cells.

Horehound in the bucket, with Foghorn the Delaware rooster “helping” in the background.


Horehound Cough Syrup – There’s a reason this is called cough and cold season. Many viral infections cause coughs. And should you develop pneumonia, which can be viral or bacterial, the cough can hang on for what seems forever. Those with asthma and allergies or who smoke may also have trouble with coughs. Because horehound helps liquefy lung secretions, it makes them easier to cough up. At the same time, it helps suppress coughs, so you cough less frequently but more effectively. It’s also a diaphoretic and febrifuge, meaning if you have a fever, it helps you sweat more effectively.
Herbs for teas – Chamomile is effective for fevers. It can help with nausea and is very effective for conjunctivitis (pinkeye). Peppermint can help with nausea and indigestion, as well as headaches and clogged sinuses. It is anti-bacterial, antiviral and anti-inflammatory. Menthol, one of its active compounds, can also make your breathing easier. Menthol seems to affect airflow within the nasal cavities.
Fire Cider – An old tonic to help boost the immune system. Because it’s loaded with antivirals and antibacterials like garlic, horseradish and citrus fruits, it provides extra protection during flu season. And it tastes good as a salad dressing or marinade.
Yarrow – helps induce sweating (febrifuge) and stop bleeding. It can be used as a tea or powdered yarrow can be applied directly to a cut.
Tea Tree Oil – can’t grow it here, so this is one I buy. Good disinfectant and anti-fungal.
In the garden itself, I also have live evergreen herbs I can harvest as needed. Rosemary is anti-viral and good for indigestion. Other uses: febrifuge and gargle for sore throats. Thyme has antiviral properties. Eucalyptus stimulates the immune system and has antimicrobial properties.
My herbal medicine chest – actually a drawer in the bedroom – should see me through until it’s time to harvest again. Here’s hoping these herbs for coronavirus work as well as they do for the garden-variety virus infections.

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2 Responses to Herbs for Coronavirus

  1. Bee says:

    Sorry, I thought I put in the link – here’s the basic recipe:
    Fire Cider
    These quantities are approximate and you can play with the ingredients. Most can be grown in your own garden.
    ½ cup each peeled diced ginger root, horseradish root, onion and turmeric
    ¼ cup garlic cloves, minced or crushed
    2 chopped hot peppers – jalapenos, cayenne, habanero, etc.
    Juice and zest from two organic lemons
    Raw (unpastuerized) apple cider vinegar is preferred, but you can use pasteurized if that’s all you can find
    Optional: a few sprigs of fresh rosemary or thyme (both have antiviral properties) and ½ tsp of whole black peppercorns

    Pack all the ingredients down into a wide mouth glass jar until the jar is about ¾ full. Herbs and peppers go on the bottom as they will otherwise float. Pour the apple cider vinegar over the top so the other ingredients are completely covered. Cover with a lid and let the jar sit in a dark, room temperature cabinet for a month. Some recipes recommend shaking well once a day. Strain (the veggies and herbs can be used in stir fries). Add honey to taste and store the fire cider in the fridge. Shake well before using. Usual dose is ½ to a tablespoon a day for adults, ½ to 1 teaspoon a day for kids up to age 10.

  2. littleleftie says:

    Hi Bee….how does one prepare your Fire Cider? That sounds very interesting….

    Thanks for the good read, as always.

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