Sometime towards the end of summer, as the weather begins to cool down and kids are suddenly playing inside with lots of other kids, I prepare my herbal remedy kit for the cold and flu season. As a mom of three, I know all too well how miserable it is to have a sick kid, and even worse, to be sick with kids. I fully believe in the power of natural remedies by themselves or as a compliment to conventional treatment, and use them daily with my own family.
There are several preparations and herbs that I always stock at home, and that my kids know to ask for. Some, like elderberry syrup, are used daily as a preventative and immune builder. Others come out as symptoms rise.
Here are some of my family’s favorites:
Elderberry Syrup
- 3 oz. dried elderberry (about 2/3 cup)
- 3-4 cups water
- 1 cup honey
- Sprinkle of rose hips
- Small handful cinnamon chips or 1-2 sticks *optional
- A few other optional add-ins: orange zest, ginger, cloves, vanilla, apple cider vinegar, or get creative
- Put elderberries and water in a medium saucepan, add optional ingredients, and bring to an active simmer. Simmer for 30-45 min. If water is low, you can add a small amount as it simmers, but you ideally want it to be as concentrated as possible.
- Mash elderberries, let cool slightly, and strain through a cheesecloth. Discard elderberry or use for other purposes.
- Gently stir in honey. This is to taste. I use ⅓ honey to ⅔ liquid, while some prefer equal parts honey and liquid.
- Store in refrigerator. It can last several months.
Instant Pot: 9 minutes manual, manual release. Add honey after straining.
Dosage: ½-1 tsp for kids, ½-1 Tbsp for adults. Can be taken once a day as a preventative, or 4 times a day while sick. Not suitable for babies under 1. Safe for pregnant and breastfeeding women.
Fire Cider
Fire Cider is a folk remedy, and there are many variations. I tend not to measure everything out, and so the following is a list of ingredients without measurements.
- Organic Apple Cider Vinegar
- Honey (raw and local is best)
- Horseradish, peeled and grated or sliced
- Garlic, peeled and sliced
- Onion, sliced
- Ginger, peeled and grated or sliced
- Tumeric (raw or powder), peeled if raw
- Jalapeno (or other hot peppers)- should be hot, but not intolerable, sliced
- Other optional ingredients: rosemary, black peppercorns, echinacea, elderberry, cayenne
- Place ingredients in mason jar and fill with enough apple cider vinegar to cover herbs by at least 2-4 inches. Cover tightly with a lid. Vinegar can cause the lid to blacken, and a piece of wax paper below the lid will prevent this, if wanted.
- Place jar in a warmish spot (anywhere, but refrigerator). Some prefer sunny. Shake as often as you remember (once a day or several times a week).
- After at least a month (or up to 3), the Fire Cider is ready to use. It can be strained or can be strained as needed. At this point, honey can be added to taste. If honey is added, it may be refrigerated at this point, but will also keep several months unrefrigerated.
Dosage: 1 to 2 tablespoons at the first sign of a cold, and then repeating every 3 to 4 hours until symptoms subside. Can be taken every day as a preventative (I often take a shot in the morning). Can also be used as a salad dressing, marinade, or in a Bloody Mary.
Garlic Honey
Fill a jar about 1/3 full with grated or chopped garlic, and fill to top with honey. Use in tea or by the teaspoon to fight a virus.
Onion Honey
Fill a jar about 1/3 full with sliced or chopped onion, and fill almost to the top with honey. You should leave some space. Use in tea, or drink the liquid that forms on top for a sore throat or cough.
My Favorite Healing Chicken Broth Recipe
Chicken thighs, wings, other inexpensive cuts of chicken (or a bowlful of chicken bones and cartilage, can be frozen)
1-2 Tbsp apple cider vinegar
Vegetable peelings (*optional)
Filtered water
1-2 Tbsp powdered turmeric
2-3 sticks astragalus root
Salt and pepper to taste/bouillon cubes
If using whole chicken pieces, cover with cold water, bring to a simmer, and cook 1-2 hours. Remove chicken, remove meat from bones (save to add to soup later), and return bones to broth. If using chicken bones, cover with cold water and bring to a very low simmer.
Add 1-2 Tbsp of apple cider vinegar. Add astragalus and turmeric or other herbs.
At this point, you can add any vegetable peelings, or some whole vegetables for extra minerals and flavor (even apple peels are great).
Cover with a tight fitting lid.
Keep on a very low simmer for 12-72 hours. Strain out bones and peelings. Cool immediately. I add salt and pepper when reheating. You can add it before cooling. Skim fat once cooled.