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.