Our Favourite Antiviral Herbs and Spices Are Just Like Medicine with No Negative Side Effects
Antiviral properties in these foods have been shown to be effective against most viruses.
The antiviral benefits of these foods are most potent when consumed in their raw, fresh state. Most food degrades as they sit on the shelves, so purchasing pots of fresh herbs is a convenient way to help us consume them in their most nutritious state.
Oregano - you can simply make an oregano tea by brewing dried oregano in boiling water. Fresh oregano herb is a good addition to garden salad.
Ginger - simply shred fresh whole ginger into your cup of lemon water. Keep the ginger skin on for added fibre and chew on them to gain ginger's maximum healing benefits.
Garlic - raw garlic is best. It contains antiviral and antibacterial properties when consumed raw, not cooked. Best consumed as a garlic dip (or homemade Lebanese toum) with your protein food.
Basil - surprisingly contains antiviral properties so long as you select the fresh whole leaf as their nutritional properties degrade quickly after harvest.
Dandelions - these nutritious edible weeds are great immune boosters, gut replenishers and blood cleansers. Sautéed dandelions are a good side dish.
Clove - this spice is so potent against viruses, fungi, bacteria, parasites and microbes. It helps fight free radicals and inflammation. Clove can be added to any soup or stew.
Happy cooking,
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