Posted by kathryn in Seasonal Health

A couple of weeks ago I posted about a cold and flu brew mentioned on the Chew On This blog. I’ve long been a fan of ginger tea at this time of year, for keeping the winter lurgies at bay. However Professor Marc Cohen at RMIT takes it one step further:

He heats about five cups of water with two to three large cloves of chopped garlic, an equivalent amount of fresh ginger, half a lemon and one tablespoon of echinacea root, adds honey and keeps it in a vacuum flask to drink through the day.

Garlic is a wonderful anti-microbial, so very useful in treating coughs, mild chest infections and sinus problems. It’s a great addition to ginger tea, as long as the flavour isn’t unbearable.

In the interest of experimentation, this morning I added a couple of cloves of crushed garlic to my usual pot of ginger tea. However, results on the flavour are so far inconclusive! I don’t mind the taste. Yes, it is slightly garlicky, but not over-powering and softened by the ginger and lemon. Richard however thinks it’s foul.

I’d love to know if any of you have tried this brew and what you thought?

17 July, 2007