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.

Method

1. Separate the garlic into individual cloves; leave the skins on.
2. Place the garlic in a pot with 1.5 L 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.

Nourilo’s Tips

During intestinal or encephalitis virus season, Nourilo 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.