A Delicious, Immune-Strengthening Herbal Tea

Concerns about how the fall and winter are going to be shaping up with the “Novel H1N1″ version of swine/avian/1918 human flu is going to turn out. It’s already full-fledged pandemic, is less deadly so far outside of Mexico than originally feared, but is unstoppable and there is no effective vaccine on the horizon. It could do an instant replay of the 1918 pandemic, from which the human DNA elements of this novel strain are derived, meaning it will incubate as not-too-deadly all summer, then come back when the seasons turn to wipe out tens of millions.

That’s not guaranteed, of course. It could as easily piddle out and mutate itself into something not even infectious. Yet so far, that isn’t apparent either. I figure it’s better to be safe than sorry, so I’ve gone looking for the most effective natural ingredients for an immune-booster with likely antiviral properties that will also make a good day-drink just because it tastes good and is good for you generally. For regular cold viruses, bronchial/lung inflammations, sore throats, coughs, fevers, chills, etc. High in vitamins and minerals and antioxidants, plus some indications of anti-tumor agents.

Now, medicinal claims for natural herbs and such are strictly illegal per the FDA these days, so take it all with a grain of salt. Yet at the same time, many traditional herbal remedies have been and are being studied because they do appear to be effective. Many modern medicines are based upon traditional herbal remedies, even if they’re just the alkaloids artificially synthesized. First thing I did was go Googling for herbal “antivirals.”

There are several decent websites with ample enough disclaimers to get around the FDA, which I’ll list at the end of this article. But in addition to the immune-boosting, maybe anti-viral tea (cold or hot), there are some dietary things we should think about doing before we ever get sick. First, a good helping a white rice cooked with turmeric every day is a good idea. Turmeric contains curcumin, which imparts the bright yellow coloring. It’s an excellent anti-inflammatory (for any inflammatory condition), and may be helpful in mitigating the cytokine storm of flu as well as allergies like hay fever in general. Add an equal amount of cayenne or other pepper powder to the pot, as this pepper enhances absorption of the curcumin. Buy fresh powdered spice, store in the ‘fridge door – your new, improved spice rack! Or in a cool, dark place away from kitchen range heat.

When you’re food shopping, look in the fresh produce section for those nice bags of fresh cranberries. Buy as many as possible, freeze them. Not only can you make scrumptious whole cranberry sauce with these (do so, eat often, use raw honey if you can instead of sugar, 3/4 cup honey to 1 cup sugar), you can also make high molecular weight, high Non-Dialysable Material [NDM] with them. Just boil them about 5 minutes in good water, strain. Either drink a few ounces of this strong juice every day, or dilute it with more water and sweeten a bit with honey or maple sugar and drink as juice. If you’ve a blender and food dryer, make mush of the solid leftovers and turn it into fruit leather. Add blueberries (reconstituted dried or frozen) to increase the antioxidant value and enjoy like tart candy snacks!

If you can find good elderberry wine or brandy, get a bottle and drink 2-4 ounces every day as well. Elderberries are among the most ancient and valued of herbals, and may reduce the risk of contracting influenza. Do, but don’t overdo. If you can get a good organic basalmic vinegar (I make my own 1-year aged with native muscodines), take a tablespoonful every day – a healthy dose of basalmic and virgin olive oil dressing on a lunch salad will do. Throw some raw spinach and other actually valuable food-greens in while you’re at it. Good whole grape juice (with sediment) is also recommended, I bottle a couple of gallons of it every year. You’re going for your daily dose of supplements in the form of things you actually eat or drink, not taking a host of capsules or pills over the course of a day. If you’re like me, you get way more value from the real thing rather than somebody’s possibly questionable – and often expensive – supplements, and those generally go right through me.

The point of herbals and natural food-based remedies, in my opinion, is to get you to alter your daily consumption habits toward things that really are whole and good for you, as well as get you involved in preparing them for yourself. It’s a wholistic deal, this natural thing. Your thoughts, intents and actions all count toward the prevention/cure. Pretty soon you’ll find yourself healthy in spite of yourself, looking forward to your next meal or snack! Don’t forget alfalfa sprouts (grow your own) and nuts/seeds and hearty multigrain sprouted or seeded bread. Big on vitamin E.

Now for the great tasting tea with all the antiviral, antibiotic, anti-cancer and immune-strengthening ingredients! I start with peppermint, mostly because not only is it high on the list, it’s what grows like crazy in my garden. Have tons of it, always put it in my summer iced teas and winter hots. Lemon balm is the second ingredient, it’s got even stronger immune stimulating properties. Wild and red rose leaves, wild strawberry leaves and fruit, grape leaves, muellin, Japanese honeysuckle flowers and new leaves, pineapple mint, some ground spicebush twigs. I dry thoroughly and carefully, mix it up well and put it in a well-sealed jar, keep it in a dark place. When I brew a family-size couple of green tea bags (always good for you), I toss a handful of this dry mixture into the pot. Let it steep 5-10 minutes (10 if you’re dlluting), strain into a 2-quart pitcher. It’s still hot, so add honey now, preferably local and raw. I don’t like my tea very sweet at all, so only use half a cup or less for half a gallon. When this is mixed well, add pure water (we have mountain spring water out of our tap!) to fill the pitcher and stir. Refrigerate, drink over ice. I usually have an insulated cup with a lid that keeps it cold, sip on it all through the day.

If it’s cold, you have a cold, or you just want a hot tea, use a rounded teaspoon of the herb blend with a single-serving green tea bag, strain, sweeten with honey and drink hot.

I always fluff the dried mixture to mix it well before using, as some of the ingredients will tend to sink to the bottom of the container. That way you get all of it, and you’ll want all of it. You could add more exotic ingredients like St. Johnswort (good relaxer if you’re sick) or dyer’s woad or some other favorite, even mix with that hearty cranberry juice or whole grape juice. Any way you like it, it’ll help you fend off colds and flu as well as keep you refreshed!

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