Monthly Archives: April 2016

Spice Tea for the Common Cold

Attar Spice Tea

Attar Spice Tea

We’ve been recirculating a cold that just won’t quit in our house this past month. Really, it’s been about a month of morphing from one compromised body to the next. Emptied boxes of tissues, low grade fevers, cough-filled nights and hacking days have plagued our home for far too long. Sometimes the hardest part of these colds for me is the feeling of helplessness and the inability to make them go away for good. I feel like I am in a real life game of “whack-a-cold”. As soon as one sicky is well, it pops back up in another. It is in these moments when I’m feeling worn down by everyone’s sickness that I catch myself and as one of my favorite writers, Glennon Doyle Melton reminds often, it’s time to adjust our “perspectacles”.

This is not a chronic illness and we are not dying. We are simply fighting the common cold for an uncommonly long time! We will get through this. Sleepless nights, chicken soup for three meals a day and an obscene amount of cough drops are not the end of the world. Sometimes we just have to surrender to it and give our bodies the time and resources to rest and heal. Easier said than done in our fast-paced, action packed world but worthy of our attempts always.

In our household when colds hit like this there are some basic guidelines we follow like lots of healthy soups, no dairy and certainly no sweets. Take a ton of vitamin C and drink LOTS of tea. And that’s exactly what we do. Lots and lots of tea. This is really my best and only secret weapon. I head to the spice cupboard and pull out a few key spices to help us combat the bugs, boost the immune system and try to restore health again. As you may have heard me say before, spices are little powerhouses of anti-oxidant and nutritive healing value. It may not be a quick fix but its soothing and supportive of the compromised systems and most importantly for me, it’s comforting.

Spice tea for the Common Cold:

*Combine in a pot 3 cups of water, ½ tsp. ginger, 1/4tsp clove, ½ tsp turmeric, ½ tsp fennel and a cinnamon stick (or grd. cinnamon). Bring to a boil, reduce heat and simmer for 10 minutes. Strain the spiced water into a cup and add honey and a squeeze of lemon to taste. This recipe is very forgiving. If you like more of one, add it. If you don’t have one, leave it out. Adjust to your tastes and preferences. Honestly, I don’t measure and it’s different every time but ALWAYS comforting. Let’s drink to health and adjusting our perspectacles!!

*This article was written by Melissa Spencer for the Monadnock Ledger Transcript for April 2016.