This therapeutic drink to wards off colds is an healing herbal tonic of ginger, lemon, fenugreek, and anise with magic Moroccan powers. Best cold remedy we know of for coughs or a sore throat. Also helps with the flu.
This therapeutic drink to ward off colds is certainly not like Robitussin. It’s better. Cookbook author Paula Wolfert became familiar with the magic of this traditional Moroccan cold remedy from her friend Barbara Temsamani, who keeps the recipe taped to her refrigerator door as it’s so darn efficient in warding off whatever ails you. Our Rx? Take it 3 times a day for 1 to 2 days at the first sign of a cough, sore throat, or flu. Originally published Jan 11, 2012.–Renee Schettler Rossi
What Other Healing Ingredients Can I Include In A Cold Remedy?
Herbs and spices play critical roles not just in Moroccan and other traditional cuisines but also in these ancient cultures’ medicinal tool kits, usually in the form of soothing herbal infusions, such as this tonic that calms the system and helps ward off colds and flu. We suspect part of the healing happens from the lovely and calmative aromas and flavors of the ingredients, for example, with anise seeds imparting “a strong, warm, licorice flavor,” in the words of Paula Wolfert, and fenugreek being best described as “a little like burnt sugar or maple syrup.” As for the other part of the healing, each herb or spice plays a different role depending on its particular properties. As for other ingredients that you could turn into an infusion and reap the benefits, here’s Wolfert’s Moroccan cheat sheet:
- Absinth is the “winter tea of choice” for warmth and as an antispasmodic and digestive.
- Lemon verbena calms the nerves, helps digestion, and gives comfort from the pain of menstruation.
- Orange flower water mixed with milk and sugar helps children get to sleep.
- Marjoram is an excellent remedy for a cold or stomachache.
Therapeutic Drink to Ward Off Colds
- Quick Glance
- 5 M
- 15 M
- Serves 1
- 1 1/2 cups cold water
- Small piece ginger, crushed, or 1/4-inch piece dried ginger*
- 1/4 lemon, preferably organic
- 1/2 teaspoon fenugreek seeds
- 1 scant teaspoon anise seeds
- Honey, to taste (optional)
- 1. Bring the water to a boil. Add the ginger, lemon, fenugreek, and anise seeds, cover, and boil for 10 minutes.
- 2. Strain the tea into a mug and stir in honey to taste, if desired. Inhale the aroma and sip the tea while it’s hot.
*Dried Ginger Note
- Not to be confused with ground ginger, dried ginger is an actual chunk of ginger that has been dehydrated and turns a little gnarly. Simply break off about 1/4 inch for this recipe, or slightly more or less, depending on personal preference.