Herbal Tea/Decoction for Flu, Cough and Congestion (recipe)
How to make an Herbal Tea/Decoction for FLU, COUGH and CONGESTION (recipe)
This herbal tea formula is focused on the whole Respiratory system recovery, and on supporting the body’s natural detox pathways and vitality with necessary nutrients. Will work great for flu, cold, sore throat, dry persistent cough, and other respiratory issues.
How to make an Herbal Tea for Flu, Cough and Congestion
share:
We don’t make the herbal tea every day, but we drink it Daily. I just make a large pot of it! Herbs are the most important part of our diet. They pulled us out of all the troubles and are keeping us healthy!
I combine different herbs, usually choosing between 8 and 12 herbs for every herbal formulation.
My kids ONLY drink my herbal remedies or the water. Even organic choices of store-bought beverages contain harmful additives, such as citric acid, aspartame, refined sugars, artificial colors, carrageenan, “natural” flavors… – these are all sources of MSG (monosodium Glutamate, MSG and are very toxic, we avoid it in our diet).
We also squeeze our own veggie/greens/fruit juice on occasion. I own an
Omega slow juicer, that we love! Slow juice extractors preserve more nutrients, by avoiding the oxidation that occurs in the centrifugal juicers. You can read The Difference Between Cold Press Juicers vs. Centrifugal Juice Extractors article to learn more about it.
Drink your tea slowly and reverently, as if it is the axis on which the world earth revolves - slowly, evenly, without rushing toward the future.
I choose herbs based on my kid’s current issues. For this tutorial at the present moment we have two cough(ers) (with some nose running and sneezing involved) in the house, (it’s January outside!) so this herbal concoction is focused on the whole Respiratory system recovery and supporting the body with vital nutrients and vitamins.
The smell that this blend produced reminded me so much of my childhood sick-stay-at-home days…
I was born and raised in far-far-far SouthEast of Russia, both my grandmas used to wildcraft their own remedies and never went to a doctor. I remember some of the herb names, the smell of them and the time when they took me to go pick herbs, berries, mushrooms, cedar nuts, chestnuts, blueberries, raspberries, ramsons, edible fern (Pterídium aquilínum)…. in the nearby woods..
Now I am blessed to live in the part of North-Eastern Pennsylvania that is still unpolluted. We have a wide range of wild medicinal plants growing all around us, the very same that is native to where I’m from! Pretty unbelievable!
My opinion is that when choosing which herbs to add to your diet, we should prioritize local ones over the others.
Just see what’s around you, take pictures of plants (especially invasive ones, because there is a reason for them being there!) that you are not familiar with, and post on one of the Plant Identification FB groups. I found this way so many medicinal Herbs – you will not believe!! Cleavers, hawkweed, yellow dock, bidens, woodsorrel, artemisia vulgaris(mugwort) and a few more… I knew the herbs before by the name, as my grandma used them, just never saw them in the wild in my own backyard.
…a while back, before I had a garden, I came across an old herb book that had no illustrations. In it I read about an herb called Ground Ivy and wished I had it because it is used as a bitter tonic, as a nutritive tea high in Vitamin C, and as an excellent remedy for a stubborn cough! (didn’t include it in this recipe, because I run out!)
The fresh leaf can be bruised and applied to ease cuts and insect bites.
If you search this plant on the internet you will find a lot of information on how to kill it once it has invaded your lawn. Gardeners hate the Creeping Charlie! Needless to say – I have it everywhere now! It is quite invasive, but because I know how beneficial the Herb is, he and I are in a very good symbiotic relationship!
Instructions:
Important note!
Before you start, please read about type of herbs (dry or fresh, soft or hard), different herbal preparations (tea, decoctions, infusions) and about the tools you need HERE on my HERBS page.
Step 1
I first add the hard herbs in my Emeril’s 3-Quart, Stainless Steel Saucepan. I love using it because It got this integrated pour spouts on the glass lid which make it very easy to strain herbs out. Saves me a whole lot of time and extra work! Also great for pasta! I wish I could get a few bigger ones of these!
For this herbal tea/decoction my Hard herbs are:
Rosehips (seedless and whole) – 1/2 cup, I always add the rosehips in my herbal infusions, because it tastes very good and can mask some of the bitter herbs, and it has an enormous amount of benefits! I used both – seedless and whole.
Marshmallow root – 1 Tbsp (packed) It works as a mucilage, producing a thick sticky substance that coats membranes. commonly used for a dry cough, inflammation of the lining of the stomach, diarrhea, stomach ulcers, constipation, urinary tract inflammation, and stones in the urinary tract. Also treat certain digestive disorders, including heartburn, indigestion, ulcerative colitis, stomach ulcers and Crohn’s disease. This herb best to prepare with cold water infusion method, as an aid to digestion, as it is a bitter, but good for this recipe too.
Pau D’arco inner bark – 1 Tbsp Antifungal, anti-inflammatory, anti-tumor…detoxifying! This herb can be prepared with cold infusion method if you are aiming to extract the bitter principles.
Cat’s Claw – 1 Tbsp neuroprotective against free glutamate. Antiviral, anti-inflammatory, antioxidant, enhance DNA repair, improve blood pressure, Immunomodulating.
Then I add COLD water and set on lower medium heat.
I use top water, because we have a well and we live in a clean rural aria, far away from GMO farmers and toxic factories. I think the only source of our environmental toxins are rare chemtrails and rain that may contain water soluble glyphosate. We are very blessed and thankful for this!
Use the best water you can find for your tea.
My Pinterest
My Instagram
..oh, just for the fun of it!
And because I often pronounce
it with an H 😉
You say ‘erbs, and we say Herbs… because there’s an ‘H’ in it!”
While that’s brewing, I prepare my SOFT herbs.
my soft hers for this herbal tea/decoction are:
Nettle – One of my favorite herbs! we pick spring leaves while they are still young, dry them and store. In the fall we pick seeds, that have different benefits, not less amazing! Its packed with vitamins and minerals, such as high content of Iron, calcium, Vitamin A, K, folate, Lutein, potassium, and magnesium. And its antihistamine and support kidneys and adrenals.
Coltsfoot – One of the most popular of cough remedies. It is generally given together with other herbs possessing pectoral qualities, such as Horehound, Marshmallow, Ground Ivy… Coltsfoot contains a significant amount of a substance called mucilage. This substance then coats the throat and effectively soothes the respiratory tract. It is thought that this herb has an excellent effect against Asthma, sore throat, wheezing, bronchitis and laryngitis.
Bergamot (Bee Balm) – Very beautiful and fragrant plant to grow. When dried – taste like Earl Gray tea. Neuroprotective and prevents glutamate accumulation. Great for digestion! Antibacterial, antiseptic, carminative(gas relief), diaphoretic (sweat inducing), diuretic and antiparasitic. Traditionally used in the treatment of colds, headaches, and gastric disorders, to reduce low fevers and soothe a sore throat, to relieve flatulence, nausea, and insomnia. Antibacterial and antifungal effects of bergamot are due to a phenolic compound is known as thymol(also in Thyme). Research has demonstrated that thymol has the ability to inhibit the growth of certain bacteria such as E. coli and Staphylococcus by its interaction with human cells and by working against the cell walls of bacteria.
Hibiscus is rich in vitamin C, minerals, and various antioxidants, while also helping in the treatment of hypertension and anxiety. Good for digestion, is anti-inflammatory, diuretic, supports the immune system, lowers high blood pressure, anti-tumor, treating & supporting the liver, is antidepressant, and it tastes like cranberry juice!
Alfalfa It is a Nature’s multivitamin and we add it to every tea, as a vitamin/mineral supplement. Extremely rich source of Beta-Carotene, Minerals, Trace elements, and vitamins A, B-1, B-6, B-12, C, D, E, K, Biotin, Folic Acid, Niacin and Pantothenic Acid. Minerals are Calcium, copper, Iron, Magnesium, Phosphorus, Potassium and Zinc. antifungal agent, anti-inflammatory. It’s good for detoxing the liver and even heavy metals. “alfalfa has an ability to induce activity in a complex cellular system to inactivate dietary chemical carcinogens in the liver and small intestine and remove them before they have a chance to cause harm to the body.” It grows here too, in and out of my garden.
Horsetail diuretic, a source of silica, folate, potassium, calcium.. good for kidneys and bones.
Goldenrod this is a very impressing herb! antihistamine, anti-fungal, diuretic, diaphoretic, anti-inflammatory, expectorant, astringent, antiseptic, and carminative. As an expectorant, goldenrod can expel mucous easily from the lungs. Good for kidneys and heart. It grows wild in abundance around us. Traditionally used for whooping cough, kidney stones, dysenteria, UT infections, tumors, gout…
NOTE: you can add Thyme in there because thyme is one of the best herbs that affect the WHOLE respiratory system. But we have fresh and frozen thyme and we use it a lot! plus its an Ingredient in our most favorite spice HERBAL GOMASIO – BUY it HERE.
That seems like A LOT of herbs! But most of these are my own – I grow Bergamot and Alfalfa and I have Nettle, Horsetail, Goldenrod grow wild on our property. When you dry your own herbs they are not sifted and crashed like the once you buy – see on the right side – Coltsfoot – very compact.
And now its time to check on your herbal tea /decoction:
Step 2
If it is starting to simmer or simmering, lower to the lowest “simmer” your stove can go, so that it will not boil and put the lid on.
Set your timer to 15 min.
When the time is up, take a spoon and check on the color of the decoction:
See the color? Too light. And if you look at the rosehips floating on top, they still look dry – when they fully reconstituted – they sink down to the bottom… so, to me, it looks like it’s not yet done… so I left it on the lowest simmer for a bit longer.
NOTE 1: you only need to simmer this longer if you are planning on using it right away. If you can leave the mixture on warm overnight after its done, you can just add your soft herbs at this moment – rich simmering stage, set aside, cover and cool. In the morning you will strain it, add honey (optional) and drink/store in the fridge.
NOTE 2: If you make a large pot, it is better not to add honey to the whole thing. I strain it into another pot and when we need it, I will just pop it on the stove, warm up a bit, then pour in cups and then(!) add honey.
Honey is natural cough suppressant and helps to coat the throat and clear congestion. (Do not give honey to children under the age of one)
Step 3
Add the SOFT herbs in.
Make sure the herbs are all mixed in the water and the mixture riches simmering point, then turn off, and set aside.
Set aside to a warm spot, cover with a thick towel and let it cool down slowly.
When the herbs are like mine – not crashed or ground – they have less surface area and it takes a bit longer to leach out the medicinals into the water.
I think the longer herbs are sitting on the warm, the stronger the herbal tea/decoction becomes. But not too long, because water extractions have short “shelf life” – 4-10 hours of infusing is optimal. Most times I start making this in the evening, and after I add my soft herbs, I leave it covered on the lowest setting on my warming zone overnight. (this is one of the reasons I like an electric stove better than a gas one)
Step 4
After you covered it and it cooled down enough so it is warm to the touch you can either:
- strain it all, add your preferred sweetener ( I always prefer honey, so that’s why I wait till it’s warm to strain because you can’t add honey to a hot tea – it’ll destroy the enzymes) and put in the fridge.
- or you can strain some in a cup, add sweetener and the rest leave in your pot with the herbs in and put it in the fridge. Then when the kids need more, just pull out the pot, warm up a bit, strain more out for them and so on…
Once you strained all the liquid out, do not toss the herbs away! there is plenty more goodies in there. I add more water and simmer it for 10 + min, than strain and make tea for myself 
and only then I will toss the herbs to my chickens, they love this stuff!
This a cough herbal tea recipe with step by step
instructions and pictures.
The formula is focused on the whole Respiratory system recovery and supporting the body's natural detox pathways and vitality with nutrients and vitamins.
This herbal tea decoction for cough recipe will work great for flu, cold, sore throat, and other respiratory issues.
- 1/2 cup rosehips seedless and whole, both
- 1 Tbsp Marshmallow root packed
- 1 Tbsp Pau D'Arco bark
- 1 Tbsp Cat's Claw
- 1 Tbsp Nettle
- 1 Tbsp Coltsfoot
- 1 Tbsp Bergamot
- 2 Tbsp Hibiscus
- 2 Tbsp Alfalfa
- 1 Tbsp Horsetail
- 1 Tbsp Goldenrod
- 1/4 cup Honey
-
Add the hard herbs in a 3+quart stainless steel pot, add about 3 quarts of COLD water over a low heat and slowly bring herb mixture to a simmering boil.
-
Once it starts simmering turn down and let it simmer for 15-30 min, till some or all of the herbs sink to the bottom and the mixture have a rich brown-reddish color.
-
Add your soft herbs in. Make sure the herbs are all mixed in the water and the mixture riches simmering, then turn off, and set aside. Cover the pot with a thick towel to let it cool down slowly. Let sit for at least 4 hours or overnight.
-
Strain the herbs into another pot, add sweetener (optional) and put in the fridge. It'll keep 3-5 days. If you are not planning on using all of it within the week, freeze the excess.
- depends on your time and preferences you can leave your herbs steeping in a warm spot for up to 8-10 hours.
- once it's done you can: strain, add honey(optional) and store in fridge. or not strain and put in fridge and strain/sweeten it as needed.
- tea stored in fridge without a sweetener will keep longer.
- you can dilute your tea to your taste with water.
- you can use your tea to make smoothies.
- you can freeze it in ice cubes and then add to your water, juice, soup...
Remember that each person becomes whole and healed in their own unique way, at their own speed. People, plants, and animals can help in this process. But it is the body/spirit that does the healing"
-
Organic Calendula-Sage Soap
$10.00 – $15.00 Select options This product has multiple variants. The options may be chosen on the product page -
Sale!
Raw Honeybee Propolis organic tincture
$19.50 – $36.00 Select options This product has multiple variants. The options may be chosen on the product page -
Sale!
FEVER formula. Organic Yarrow/Boneset tincture.
$19.50 – $36.00 Select options This product has multiple variants. The options may be chosen on the product page -
Sale!
Wild Chaga dual tincture
$19.50 – $36.00 Select options This product has multiple variants. The options may be chosen on the product page -
Organic digestive BITTERS. Made with Gentian Root (Gentiana lutea).
$22.00 Select options This product has multiple variants. The options may be chosen on the product page
Would you like to receive my new posts, recipes, special offers
and surprise giveaways right in your email box?
Read more about how your info is used in the Privacy Policy.
** Information on the traditional uses and properties of herbs that are provided on this site is for educational use only, and is not intended as medical advice. Every attempt has been made for accuracy, but none is guaranteed. Many traditional uses and properties of herbs have not been validated by the FDA. If you have any serious health concerns, you should always check with your health care practitioner before self-administering herbs. **
Herbal Tea/Decoction for Flu, Cough and Congestion (recipe) Read More »
