And, no, it’s not alcoholic. While I’m no stranger to the shot of whisky that helps cure a cold, this is something far more restorative. As I mentioned before, I’ve just recently recovered from a somewhat grueling illness that started with a bit of a sore throat, looked like it was becoming a cold, and then turned into the worst sore throat I’ve had in years. It went from the early-cold dull ache to the ragged, razor-y feeling every time I even thought about swallowing. Sadly, the doctor could not find evidence of strep throat (which would have meant antibiotics and a relatively quick recovery), so I was left to my own devices.
Now, lemon and honey and vinegar and echinacea have their places in my arsenal of illness fighters, and they all came into play. Cayenne, oddly, became my throat-soother of choice, as a spicy-sweet brew of raw honey, vinegar, and cayenne in water, gargled often, left my throat feeling much better.
But by far my favorite remedy was good old fashioned broth, or rather garlic broth. I found a company that makes traditionally-simmered bone broths and sells them vacuum packed in pouches in the freezer section at my store. I prefer the chicken broth. I defrost and simmer one cup of broth. While that simmers, I peel and finely grate one fat clove of garlic (or two smaller ones) into a mug. When the broth is hot, I pour it over the garlic. It’s not exactly raw garlic, but it still retains some of the heat and bite of raw garlic. I sip this and feel my throat feel almost instantly soothed. It’s also nourishing and restorative, particularly at a time when one finds oneself unable to eat much of anything solid. The broth contains protein and makes a welcome break from sweetened teas. And there is some evidence that chicken broth may actually have some true use against the common cold.
Whatever the science, I know this will become a go-to remedy, and even though I’ve started feeling better, I will probably continue my morning mug of broth throughout the winter.