An extremely cheap herb to cut F0 .’s explosive coughs

Honey, the quintessence of hundreds of herbs

Honey is a product distilled from the quintessence of hundreds of herbs containing many important vitamins such as: B vitamins, vitamin C, copper, potassium, iron, calcium, antioxidants… Therefore, honey has the effect of increasing immunity, improving digestive function, beauty and anti-aging, nutritional supplements for the debilitated, anti-inflammatory, wound healing …

According to traditional medicine, honey has a sweet taste; mildness, meekness; has the effect of tonic, laxative, active field, detoxification.

The choice of honey is also very important. Need to choose real honey, collect honey in the right season (late spring). Care should be taken when using honey collected in autumn, because it can be poisoned. The flowering period of poisonous plants is usually in the fall, so it is easy to mix poison when bees sucking honey. Toxins in honey may be from the pistil.

Herbal honey recipes to help prevent Covid-19

Every family should have a jar of herbal-infused honey available for the whole family to use to help prevent Covid-19. Here are simple herbal honey soak recipes that you can make at home.

· Fermented garlic honey

Garlic is often used as a spice in cooking as well as has a long history of medicinal use with many good uses. Garlic is used to prevent and treat inflammatory diseases, cardiovascular diseases, lower blood cholesterol, regulate blood pressure, prevent blood clots and strengthen immunity.

Garlic alleviates symptoms of colds and respiratory infections because it inhibits and kills viruses and bacteria.

Garlic honey

In addition, garlic is also used to treat digestive diseases by inhibiting intestinal bacteria including Helicobacter pylori (a spirochete linked to ulcers and stomach cancer). Until now, resistant bacteria could be tackled with garlic. Garlic can also synergize, increasing the effect of drugs to treat HIV infection.

There is no fixed recipe for fermented garlic and honey, so they can be customized according to your needs, please refer to the ingredient ratios and instructions below.

Resources: Garlic, honey.

Doing: The hardest and most time-consuming part is prepping the garlic. We can use any size glass jar. The quickest and easiest way to prepare garlic is to place the side of a large knife over a garlic clove and then smack it with the palm of your hand just enough to lightly bruise the garlic.

This will make it easier for us to peel the garlic and the garlic will release some water. Put the prepared garlic about ½ jar, then pour in pure honey, cover. The garlic might float a bit, but that’s okay. The small amount of water from the garlic will create just enough liquid for the fermentation to take place. Place the jar in a dark place to ferment.

Every day, it is necessary to gently turn the jar upside down to ensure all the garlic is still covered with the honey (remember to tighten the cap), then return it to the upright position and loosen the cap slightly.

After 1 week, you will see some bubbles forming on the surface of the honey. The honey garlic will ferment for about a month, but we can eat it at any time during the process. The flavor will continue to change over time, the garlic will soften and the honey will dry out.

Sometimes garlic cloves turn blue or green due to a reaction during fermentation. However, it is not harmful and honey soaked garlic can still be used. Honey garlic will keep well in a cool place for many months, even a year or longer.

Fermented honey garlic can be used in a variety of ways:

– Use directly: Eat a whole clove of garlic and drink a spoonful of honey, which can be diluted to drink.

– Make a sauce: This is a delicious fermented condiment, you can use 2 minced garlic cloves with a spoon of honey to mix salads, marinade for grilled meats or eat with bread.

Note: Children under one year old should not drink honey garlic.

· Ginger honey

Ginger is used a lot in cuisine, is a common spice in the kitchen and is also the type that should be available in the family’s herbal medicine cabinet. Ginger has many health benefits, below is a simple ginger syrup recipe that we can easily make to use every day.

Ginger is not only well-known for its anti-nausea and digestive properties, but also as an anti-inflammatory, antispasmodic, perspiration, circulatory stimulant, and appetite stimulant.

In particular, ginger is a warming, decongestant herb that is beneficial for colds and flu, respiratory congestion and sore throats. Ginger has anti-inflammatory and anti-viral properties, making it one of the recommended herbs for the prevention of Covid-19.

Ginger honey

A great way to enjoy the taste and benefits of ginger is to make it into ginger honey. Ginger honey has a simple way of making, can be preserved for a long time and is easy to use.

Ginger is an easy ingredient to find, so use fresh ginger because it gives a better taste than dried ginger. Need to wash ginger root, dry and cut into thin slices.

Combined with honey for added anti-viral, bacterial and fungal benefits, which further enhance the effects of ginger.

The recipe for ginger honey is as follows (proportion by volume):

– Thinly sliced ​​fresh ginger: 1 part

– Cinnamon: 2-3 sticks (optional)

– Filtered water: 2 parts

– Honey: 1 part

Making:

– Put ginger, cinnamon (if using), water in a pot to boil.

– Simmer until liquid is reduced by half, about 30-45 minutes.

– Filter out the cinnamon ginger residue, the cinnamon ginger juice after boiling also filter the residue, let it cool to room temperature, then add honey and stir well. Pour into a glass jar, seal and label.

Honey ginger juice stored in the refrigerator can be used for about 2 months.

The best thing about ginger honey is its health-promoting effects and delicious taste. Therefore, ginger honey can be used with cakes, sauces, and drinks.

If you feel tired, nauseous or have digestive problems, use ginger honey by diluting it with hot water.

・Herbal honey for cough

The formula of honey, lemon juice and natural herbs can help boost immunity, soothe a sore throat and soothe a cough.

Herbal honey

Main ingredient:

Apple Cider Vinegar: Contains beneficial bacteria, which can help boost the body’s immune system quickly and soothe sore throats.

Garlic: It is recommended to use raw garlic in this recipe. By Allicin – an active ingredient in garlic, is known for its ability to kill microorganisms that cause respiratory infections that can lead to respiratory inflammation and cough.

Lemon juice: Lemons are high in vitamin C and antioxidants that can help fight inflammation and boost immunity.

– Honey: Has the effect of soothing irritation, reducing inflammation and increasing the release of cytokines, honey also provides antioxidants, boosts immunity. In fact, studies show that honey can reduce mucous secretions and coughs… and be as effective as diphenhydramine and dextromethorphan, common ingredients found in over-the-counter cough medicines.

Ginger: Has powerful antibacterial, antiviral, and antifungal properties that help treat respiratory infections effectively.

Cinnamon: With natural antibacterial, antiviral, and antifungal properties, cinnamon is a great and highly recommended ingredient for homemade cough syrup recipes.

Recipe and how to make:

This is the amount for 3 days, if you want to make more, multiply by the ratio of this recipe.

3 tablespoons apple cider vinegar (about 45ml)

Juice of 1½ lemon

4 tablespoons water (about 68ml)

3 tablespoons honey (about 45ml)

¾ teaspoon minced or minced garlic (about 9-10 cloves)

3 teaspoons ground or minced ginger (about 11g)

¾ teaspoon cinnamon powder (about 4g)

Place all ingredients in a glass jar. Cap the vial and shake well (shake again before each use and let stand for 10 minutes). Use 1 tablespoon each day (about 15ml), use 3 times a day, drink in the morning, afternoon and before going to bed.

Place the jar of herbal honey in the refrigerator for preservation.

Using a 3-day course of herbal honey will help relieve coughs, soothe throats, and resolve respiratory problems.

Dr. Medical Doctor Phung Tuan Giang

President of Vietnam Institute for Research and Development of Traditional Medicine