c. infusions &
decoctions
If swallowing a capsule isn’t your thing, sip a few cups of
herbal tea each day instead. For each cup of tea, steep 1
tablespoon of dried herb in a cup of boiling water for 3 to 5
minutes.
Dried roots and bark need to be decocted first to
release their beneficial compounds. This simply means to simmer
the plant material in boiling water on the stovetop for 10
minutes or so. Then strain off the herb and drink the reserved
liquid as tea.
cleavers
Also known as mutton chops, goosegrass and stickywilly, cleavers
(Galium aparine) was once used as bedstraw, or mattress filling.
In traditional medicine, the herb is used as a diuretic to
increase urine output. Herbalist Richo Cech, author of Making
Plant Medicine, says that the herb improves lymph drainage,
which reduces inflammation and counters swollen glands. Because
this herb is slightly bitter, it is usually combined with more
palatable herbs such as
peppermint when taken as tea.
eleuthero
Eleuthero (Eleutherococcus senticosus) is more commonly known as
Siberian ginseng. For more than 2,000 years, eleuthero has been
used in Chinese medicine as an anti-inflammatory agent and to
stimulate an increased production of NK (natural killer) cells
to thwart the effects of toxins. It is classified as an
adaptogen, which means that it helps to restore balance in all
of the systems of the body to achieve what is technically known
as a state of homeostasis.
ashwagandha
Ashwagandha (Withania somnifera), also known as Indian
ginseng, has been used for thousands of years in Ayurveda, the
traditional system of healing in India. In addition to use as a
immune system helper, ashwagandha is frequently used in
Ayurvedic medicine to combat fatigue and nervousness associated
with stress.
astragalus root
Astragalus (Astragalus membranaceus and Astragalus
mongholicus) is another herb widely used in traditional Chinese
medicine to improve immune function by stimulating the spleen
and liver. Although astragalus is taken as tea or in capsule
form, the Chinese often add the sliced, fresh root to soups,
sometimes in combination with
licorice or
ginseng. The dried
root can also be added to foods or taken as tea or tincture.
echinacea
Three species of this herb are used in traditional healing
systems: Echinacea angustifolia, Echinacea pallida and Echinacea
purpurea. Also known as purple coneflower, this member of the
daisy family has a long history of use to boost immunity and
lymphatic function. According to the University of Maryland
Medical Center, the above-ground parts of the plant have a
higher concentration of polysaccharides that are responsible for
stimulating the immune system, while the roots contain more
volatile oils. In Germany, echinacea leaf is approved and
commonly used to treat upper respiratory tract infections and
preparations made from the root to ease flu symptoms.