Here are some common herbs that are gentle enough for regular use and offer support to immune and lung health, as well as being some combo of antiviral, anti-inflammatory, nervine, adaptogen, and lymphagogue.
- Lemon balm
- Mineral-rich herbs: nettles, raspberry
- Calming immune-modulating adaptogens: tulsi, astragalus
- Lymphatics & hepatics: burdock, red clover, calendula, dandelion
- Hugs for the nervous system: oatstraw, lemon balm, multiflora rose. Lemon balm and Baicalensis are also antiviral and seem uniquely suited to this moment.
- Warming lung and digestive herbs: calamus, angelica, cinnamon
There is a small pot on the stove with the thicker roots double-doubling away as needed, then added to a big teapot full of everything else to infuse when needed and sweetened with turmeric-, ginger-, marshmallow- or schisandra-infused honey, depending on my mood.
Instructions to make oxymels, Instructions to make syrups . Feel free to improvise the proportions based on what you have: twice as much ginger as cinnamon is going to be great, and so is substituting lavender for rose because it’s what you have…let your creative side roll, oxymels and syrups tend to turn out great.
It’s also totally fine to make any of these recipes with fresh or dried herbs. See the end of the resource list for good places to buy herbs.
We pay a lot of attention to eating a whole-food diet rich in vitamins, minerals, healthy fats, soluble fiber/prebiotics, and probiotic bacteria–things like brightly colored fruits and vegetables, clean meats and eggs, beans, lentils, a variety of grains like quinoa, brown rice, and barley, oatmeal, plain yogurt, kimchi, dosas…there are lots of ways to make eating healthy fun and delicious. We’re getting excited for early greens and herbs, nibbing the first creasy greens, nettles, and chives.
We routinely work medicinal herbs into our meals, like garlic, ginger, thyme, rosemary, sage, turmeric, and cinnamon.
The kids eat oatmeal with cinnamon, ginger honey, fruit, and plain yogurt for breakfast. They’re happy because they’re eating honey and fruit–little do they know my nefarious plan to sneak medicine into the every meal bwa ha ha ha ha.
The other night, I roasted one of our own chickens with my oldest daughter, who is 3 (and a half!) and loves to help cook, standing on a chair wearing her little apron. The leftovers went into chicken noodle soup, heavy on the schmaltz in the proud healing tradition of my grandmothers (and all the plagues that soup recipe has survived, we should be so lucky), and the carcass went into the slow cooker to become bone broth, together with medicinal mushrooms–reishi, turkey tail, shiitake–and medicinal herbs including sage, rosemary, garlic, ginger, and thyme. Half the broth will be frozen for the future.
Here’s a recipe for Immunity Herbal Bone Broth
Aromatic herbs make wonderful burning bundles or smudge sticks. These are super easy to make yourself. Late summer I’ll usually spend an afternoon wrapping herb bundles together with jute twine or yarn, then dry them in a basket and give them as gifts.
I bundle Lavender, Mugwort, Goldenrod, New England Aster, Garden Sage, Thyme…basically anything fragrant or resinous. Put together bundles about half as thick as your wrist and wrap them firmly with untreated jute twine (or something else that burns nicely), then hang them to dry. Once they’re dry, they burn beautifully and smell great! And using local, plentiful herbs doesn’t contribute to environmental degradation or to the loss of a beautiful plant that has the right to exist for its own sake and is essential for someone else’s religion.
Burning bundles are great lovely way to cleanse the air by releasing bioactive resins, and they’re calming and centering in a way that is helpful in high stress times.
Note: There is no reason to covet the sacred White Sage of the West, which is both at-risk and one of the most sacred plants to many Native people–and is therefore completely inappropriate for non-Native people to use, as has been asked clearly and repeatedly by hundreds of Native herbalists, as well as the at-risk plant protection and botany communities. Better alternatives are basically everything else (except potentially toxic stuff like poison ivy), including Garden Sage, Pineapple Sage, and any other Sage you can grow. If you’re not familiar with why non-Native people really need to listen to the people asking them to stop using White Sage, please check out United Plant Savers, or do a brief google or instagram search on this topic, which turns up hundreds of well-reasoned pieces.
There’s another little pot on the back burner of the stove bubbling away with aromatic leftovers, releasing all those lovely volatile oils into the air to moisten our mucous membranes. The contents change daily based on what scraps we have, but things like orange peels, the trimmings from garlic and ginger, calamus leaves, eucalyptus, rosemary and thyme: any of your aromatics are worth a try. My husband is calling it “compost soup”–but also, he ATE HIS WORDS about the annoyingly huge bundles of eucalyptus, sage, rosemary, calamus, and mint hanging from the kitchen rafters–this battle, I have officially won. Ha. Anyway, it smells quite festive in here, and the humidity is nice.