No discussion of antiviral herbs would be complete without mentioning garlic, an herb that is antiviral, antibacterial, and antifungal. It’s not expensive, and you can use the whole herb or take capsules.
However, many experts agree that “deodorized” garlic may not be as effective as the unaltered herb.
You can simmer minced garlic in chicken broth and sip it to stave off colds and flu. Raw, minced garlic can be sprinkled over salads and tossed with pasta. Be careful with consuming too much of it raw, though, as it can cause severe nausea when taken in this form.
Long ago, ginger was considered a “warming” herb that would prevent nausea from a “chilled stomach,” which was said to occur when large amounts of cold water were consumed in hot weather.
We now know that ginger has powerful anti-nausea action, and it is also anti-viral.
Teas made from fresh ginger are palatable and spicy.
You can sweeten them with raw honey for added germ-fighting benefits and flavor.
When you feel the very first stages of a cold or flu, try drinking some of this tea several times a day.
You can even drink it as a preventative if you think you may have been exposed to any viruses.
Ginger is considered quite safe, although it is not recommended for pregnant women.