Purple Garlic and Calendula Decoction

Why people make this tea

When intestinal viruses circulate — particularly in communities with young children — parents look for practical, natural ways to support the family’s defences. In Chinese food therapy, garlic has been used for centuries as an antimicrobial food: the compound allicin (suan la su), released when garlic is crushed or cut, is associated with inhibitory activity against a range of bacteria and viruses. Calendula (jin zhan ju) is similarly valued in traditional practice for anti-inflammatory and antiviral properties. Used together as a warm decoction, this tea is traditionally taken as both a drink and a gargle during periods when intestinal viruses are circulating in the community.

Who it suits / who should be cautious

• Suitable for adults and older children during periods of viral circulation
• Can be used as both a warm drink and a gargle (swish and spit several times daily)
• Young children: the garlic smell is strong — chewing a couple of tea leaves or two nan dates after drinking will quickly neutralise the odour
• If you are concerned about garlic breath, the same effect applies to adults

Why these ingredients (the food-therapy logic)

• Purple garlic (zi pi da suan): The purple-skinned variety is considered more potent in traditional use. Garlic’s allicin is associated with antibacterial and antiviral properties; cooked in water it loses its sharp raw pungency while retaining many of its beneficial compounds
• Calendula (jin zhan ju): Traditionally associated with anti-inflammatory and antiviral action; available at Chinese or Asian grocers, flower-tea shops, and online

Ingredients (3 bowls)

Ingredient	Amount	Notes
Purple-skinned garlic	2 liang (~75 g)	Separated into cloves, skins on
Calendula flowers	3 qian (~11 g)
Water	5 bowls (approx. 1.25 litres)

Method

1. Separate the garlic into individual cloves; leave the skins on.
2. Place the garlic in a pot with 5 bowls of water.
3. Bring to a boil, then reduce to a simmer and cook for about 15 minutes.
4. Add the calendula flowers and continue to simmer for 5 minutes.
5. Remove from heat. Use the liquid warm as a gargle (several times a day), or drink as a tea.
6. The gargle can be done multiple times per day during periods of peak virus activity.

Bro Niu’s tips

During intestinal or encephalitis virus season, Bro Niu also recommends eating garlic-based side dishes regularly — particularly stir-fried amaranth with garlic (suan ni xian cai) or a garlic and purslane soup (suan tou gun ma chi xian tang). Drinking calendula flower tea on its own is also traditionally associated with supporting the body’s natural detoxification processes. Purslane (ma chi xian) is available at Chinese or Asian grocers and organic markets. If you cannot find purple garlic, regular garlic will work.

Community questions answered (selected)

• Q (reader, elaine): My 3-year-old daughter — can she drink this? Bro Niu: Yes, children can drink the garlic purslane soup; it helps protect against intestinal infections. If you cannot find purslane, amaranth (qing xian) can be substituted.

• Q (reader, Andy): Where can I buy calendula flowers? Bro Niu: Calendula flowers are available at Chinese or Asian grocers, flower-tea shops, and online.

• Q (reader, 粱B妈咪): Won’t the mouth smell strongly of garlic after gargling? Bro Niu: Garlic cooked in water has a much fresher smell than raw garlic. If you are concerned about the odour, chew a few tea leaves or eat two nan dates and the smell will disappear.

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Published May 28, 2010 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 3 min read.