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[ December 26, 2024 ] Natural Antibiotic: Cuts Cough Like a Knife! 💯 Only 3 Ingredients – Honey, Onion, and Garlic When coughs and colds strike, nature has a solution that’s simple, effective, and free from synthetic chemicals. This homemade natural antibiotic uses only three powerful ingredients: honey, onion, and garlic. Combined, they create a remedy that not only soothes your throat but also boosts your immunity to fight off infections. Here’s how you can make it at home! Why This Remedy Works Honey Known for its soothing properties, honey is a natural cough suppressant and a powerhouse of antimicrobial benefits. Its viscous texture coats the throat, reducing irritation and helping with faster recovery. Onion Onions are rich in sulfur compounds that have antibacterial and antiviral properties. They stimulate the immune system and help clear respiratory congestion, making them an excellent ally in fighting coughs. Garlic Garlic is nature’s antibiotic. Packed with allicin, it has potent antimicrobial, antifungal, and antiviral properties. It boosts your body’s defenses, making it easier to recover from colds and flu. Ingredients 1 large onion (white or yellow works best) 3-4 cloves of garlic, minced 4-5 tablespoons of raw honey (preferably organic) Instructions Prepare the Onion Peel and finely chop the onion into small pieces. If you want to maximize the juice extraction, lightly crush the pieces using the back of a spoon. Mince the Garlic Peel the garlic cloves and mince them finely. You can also use a garlic press for convenience. Allow the garlic to sit for 10 minutes after chopping; this activates the allicin, which is responsible for its medicinal properties. Combine Ingredients In a clean jar, layer the chopped onion and minced garlic. Pour the raw honey over the mixture until everything is well coated. Let It Rest Seal the jar and let the mixture sit for 6-8 hours or overnight. This allows the onion and garlic to release their juices, creating a natural syrup infused with their healing compounds. Strain and Store Strain the liquid into a clean bottle or jar, discarding the solids. Store the syrup in the refrigerator for up to 1 week. How to Use Adults: Take 1 tablespoon every 3-4 hours to relieve cough and boost immunity. Children (over 1 year): Give 1 teaspoon every 3-4 hours. Additional Tips Optional Boost: Add a pinch of ground turmeric or a squeeze of fresh lemon juice for added anti-inflammatory and vitamin C benefits. Drink Pairing: You can dilute the syrup in warm water or herbal tea for a comforting drink. Why You’ll Love It This natural antibiotic isn’t just effective; it’s also incredibly easy to make with ingredients you likely already have in your kitchen. Unlike store-bought cough syrups, it contains no artificial additives or preservatives, making it safe for the whole family. Try this remedy the next time a pesky cough sneaks up on you, and experience the powerful healing properties of honey, onion, and garlic. Health And Natural Herbs
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Eating Nasturtiums: Which Parts to Enjoy and How to Save Seeds at the Same Time

October 13, 2024 Facetech Health And Natural Herbs 0

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Nasturtiums are vibrant, peppery plants that are edible from root to tip. Here’s how to enjoy them and save seeds for future planting!

Ingredients:

Nasturtium leaves (handful)
Nasturtium flowers (handful)
Nasturtium seeds (optional)
Olive oil (2 tbsp)
Lemon juice (1 tbsp)
Salt and pepper to taste
Optional: your choice of greens (spinach or arugula)

Directions:

1. Prepare the Leaves and Flowers:

Leaves: Nasturtium leaves have a peppery, watercress-like flavor. Wash them thoroughly and use them in salads, sandwiches, or as garnishes. They add a fresh, spicy kick.
Flowers: The brightly colored nasturtium flowers are not only beautiful but also edible. They have a milder peppery flavor compared to the leaves and can be used to garnish salads, soups, or desserts. Wash and pat them dry.

2. Make a Simple Nasturtium Salad:

In a large bowl, toss the cleaned nasturtium leaves and flowers with olive oil and lemon juice.
Add salt and pepper to taste, and mix gently.
For variety, you can mix in other greens, such as spinach or arugula.
Serve as a side salad or a fresh, peppery garnish for other dishes.

3. Using Nasturtium Seeds:

Young seeds: These can be used as a caper substitute. To pickle them, place the green seeds in a jar with vinegar, garlic, and salt, and let them sit for a few weeks.
Mature seeds: Let some nasturtium plants go to seed for harvesting. Collect the mature seeds once they turn brown and dry on the plant.

4. Saving Nasturtium Seeds:

After collecting mature, dry seeds, place them in a cool, dry place for a few days to ensure they are fully dry.
Store the seeds in a labeled envelope or airtight container in a cool, dark place until you are ready to plant them next season.

Tips:

Leaves: Add to sandwiches or wraps for a flavorful twist.
Flowers: Use them as a decorative, edible garnish for any meal.
Seeds: Pickle or save them for future planting.

Enjoy the full nasturtium plant while ensuring you’ll have more seeds for the next gardening season!

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