Skip to main content

Garlic Tea for Sniffles & Colds


We have had a cold trying to take hold here at our home. I had a lot garlic in the fridge and decided to make garlic tea to tackle the sniffles, stuffy noses and cold symptoms. Garlic is amazing for fighting colds and flu symptoms. Garlic has incredibly health promoting qualities. It is said to be an effective antibiotic and natural virus killer as well as an immune enhancer, anti-fungal, and so much more.

So how do you take garlic for medicinal purposes? Adding it to your food, lots of garlic to your meals is great. But when the cold season strikes you need a way to get more potent amounts into your body. Garlic tea has been the answer lately.

Garlic tea is very effective. My son Isaac had a stuffy head, runny nose and was just not feeling to good the other morning. So I made him a cup of garlic tea and shortly after drinking it all down he was feeling better, stuffy head and runny nose were pretty much gone and he was much more alert and was back to concentrating on his school work. He had another cup in the evening and another the next morning and was on the mend after this.
I saw the same results after taking it myself and one of my daughters as well.

So how do you make garlic tea? Very easily!!


Begin by chopping up 3 to 5 cloves of garlic…



Put them in them a mug…


Add 1 tablespoon lemon juice…



And 1 tablespoon honey..

 

Fill the mug with boiling water…


Stir and wait until it is cool enough to drink and drink it all (you can toss the garlic when you get to the bottom of the cup)


 

Comments

  1. Garlic is one of God's best medicines for us and we use it all the time! I make my garlic tea as you do. Crushed garlic also worked great in my dog's food to cure his mange when we first got him. Didn't need medications and he had a bad case. Love garlic!

    ReplyDelete
  2. We always increase our garlic and onion consumption to help fight off the ickiness of colds, but I have never had garlic tea. We will try this because I am always looking for alternatives to help health without medication.

    ReplyDelete
  3. I love garlic, is it ok to eat the garlic from the tea or is that too much for someone's stomach?

    ReplyDelete
  4. I'm going to try this. Thank you!
    jo

    ReplyDelete
  5. Thanks for the post! Loved it! And your blog is very interesting.

    I´ve recently discovered garlic tea and I am amazed with its health benefits. I have always used it for cooking, as it brings such a nice flavor to food, but now I can see it does so much more!

    Every time I feel a cold coming I brew a cup of tea. Garlic tea or elderberry tea are my top choices! The good thing about garlic tea is that it not only treats colds, but it can also give you a hand if you have bronchitis or pneumonia!

    I also use this tea when I am having a hard time with my ulcer. It improves digestion and eases the pain.

    http://www.therighttea.com/garlic-tea.html

    Please keep posting and I hope Garlic tea continues to help you and your family!

    ReplyDelete
  6. Thanks. This is just what I was looking for.

    ReplyDelete
  7. Thanks feeling better and more alert all ready

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Cabbage

I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to

Canning Chicken Noodle-less Soup

Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this

Canning White Bean Chicken Chili

The other night I needed a quick dinner. After a chaotic week I had not prepared what I’d planned. I went downstairs to my canning cupboard and grabbed a couple quarts of white bean chicken chili. It dawned on me as I was preparing it that it is a recipe that I meant to post back in the fall time, and never did. So I figured I’d post it now. It is so yummy, and so easy for a quick dinner. This meal MUST be canned in a pressure canner. It cannot be canned in a boiling water bath canner. It contains meat, beans and vegetables and these are all low acid foods. All low acid foods must be canned in a pressure canner. You will need to know and understand basic canning procedures to follow this recipe. I did not go “step by step” for canning.       White Bean Chicken Chili ~recipe will make 6 to 7 quarts 3 #’s navy beans 1 ½ gallons water 2T salt 2 #’s boneless, skinless chicken (breasts or thighs, your choice) 1 quart corn or 4 cups frozen corn 1 large or 2