This tea works as an expectorant and soothes coughs and bronchial challenges.
A warming tea, it raises the body's temperature. Marshmallow is a demulcent; internally it has a soothing effect on inflammation and irritation of the alimentary canal and of the urinary and respiratory organs. As an expectorant, Horehound works to treat coughs and colds. It affects respiration directly by dilating vessels. Coriander seed has anti-inflammatory properties to help the respiratory system. Coltsfoot is used for coughs and other respiratory ailments. It has a calming effect on the throat as well as the brain’s cough-activating mechanisms. Burdock has anti-biotic and anti-fungal properties. Dong Quai has shown to stimulate white blood cell function and enhance the immune system. It also contains anti-bacterial properties. Pleurisy Root was so named because of its effectiveness in treating lung conditions. It works primarily as an expectorant helping to expel phlegm from bronchial and nasal passes, and open lung capillaries, thereby aiding with the release of mucus. Elecampane was used by Native Americans for bronchial and lung ailments, controlling inflammation in the respiratory tract and soothing tissues. The beneficial part of the Osha plant is the root, which has long been used and considered sacred by Native Americans for cold, cough, and other respiratory ailments. Lemon Balm is a mild herb that acts as a blood purifier. It is used for colds, flu, and fever. Wild cherry bark is a very useful expectorant valuable for all catarrhal conditions. It soothes the nerves in the respiratory system to help stop coughs and relieve asthmatic conditions. Juniper cleanses the blood, helping to reduce the bodies’ susceptibility to disease.
Cough Ease - Caffeine free
- Ingredients: Orange Peel Granules, Marshmallow Root, Horehound, Lemon Peel Granules, Coriander Seed, Coltsfoot, Burdock Root, Dong Quai Root, Pleurisy Root, Elecampane Root, Osha, Lemon Balm Leaf, Wild Cherry Bark, and Juniper Berry. HERBAL DECOCTION: Place 1 ¼ cup of water in pan with 1 ½ tsp. roots, heat slowly and simmer covered for 10-15 minutes. The longer you simmer the herbs, the stronger the tea will be. Strain into a cup and serve.