This remedy is absolutely terrific. However, the recipe should be prepared one week prior to consumption.
- One garlic
- Apple cider vinegar (ACV)
- Horseradish root (medium)
- One slice of ginger
Peel and smash the garlic, crush the horseradish and peel and chop the ginger slice. After you are done with that, put the garlic, the horseradish and the ginger in a pint sized jar. Pour ACV over the ingredients making sure that the fluid is about one inch over the herbs. Tightly close the lid, and shake the mixture. Keep in a dark and cold place. Leave it for two weeks and you will notice how the plants’ ingredients have transferred to the vinegar. The remedy can be used in two ways: you can either strain the liquid and refrigerate it, or you can leave the herbs inside the jar and eat them when you feel like that cold is catching up on you. The second way of consumption is the one that we prefer. Consume 1 or 2 tbsp whenever you feel the first symptoms of a cold. If the vinegar taste is too strong for you, you can use herb tea or warm water to dilute it. If you feel strong enough for it, eat a garlic clove. Do this for three days when you get the cold.
How and why it works?
There is proof that garlic is an immunity strengthener and can defend the organism from colds, and it can battle viruses as well. One research showed that participants that consumed garlic during the winter didn’t experience any cold symptoms, or if they did, they were significantly weaker compared to the others.
The horseradish spiciness is guilty for cleansing nasal mucus which in turn results in getting rid of viruses.
Ginger has immune stimulating, antibacterial and anti-inflammatory properties, and it can get you a relief from coughing. Onions, as herbal brothers to garlic share some of the same properties, like for example antimicrobial.