< previous page | page_64 | next page >
Page 64
| and sinuses, and chamomile tea with a pinch of sea salt makes an effective decongestant rinse for nasal passages. See instructions for using chamomile tea as a cold compress on page 57. |
| Coltsfoot (Tussilago farfara). |
| This important herb for the respiratory system is considered a specific for chronic or acute bronchitis, irritating coughs, whooping cough, asthma, emphysema, laryngitis, bronchial asthma and even tuberculosis. Combining a soothing expectorant effect with antispasmodic action, coltsfoot reduces inflammation and promotes free breathing. According to Mrs. Grieves, smoking the dried leaves of coltsfoot has been recommended for relief from coughs since ancient times. Jethro Kloss, another legendary herbalist, recommended snuffing powdered leaves up the nostrils for nasal obstructions and headaches. Rudolf Weiss prescribed hot coltsfoot tea for emphysema and morning cough, recommending a cup before rising. Maria Treben wrote that inhaling steam from the flowers and leaves soothes bronchitis and relieves shortness of breath. |
| In 1987, a Swiss infant born with a severely damaged liver died. Every day of her pregnancy, the mother drank an expectorant tea containing coltsfoot. The tea contained senecionine, a pyrrolizidine alkaloid, but its source was uncertain; it may not have been coltsfoot. As a precaution, the German government placed a one-year moratorium on the sale of coltsfoot. No other cases of potential coltsfoot toxicity were discovered and the ban was repealed. |
| Syrups for respiratory conditions are easy to make and use. For example, to make an effective cough syrup, combine 2 tablespoons each of dried coltsfoot, echinacea, wild cherry bark, slippery elm bark, sage, horehound and ginger in 2 cups water. Simmer the herbs for about an hour over low to medium heat, uncovered, until half the water has evaporated. Strain the tea through cheesecloth and add an equal amount of raw honey or brown rice syrup. |
| It's more exotic, but I'm partial to the following recipe |
< previous page | page_64 | next page >

If you like this book, buy it!