Updated Sep. 6, 2019.  Original published Jan. 13, 2014.

My post about our homemade decongestant skyrocketed throughout 2013 to the #1 post on the site.  I guess I’m not the only one who likes to use natural cold remedies (or flu remedies) made from ingredients I can pronounce!  There were so many amazing tips (and added information) in the comments area that I didn’t want them to get buried, so I’m highlighting – and sorting – some of the most helpful information here.

How/Why it Works

Honey has antibacterial, antiviral properties.  It also helps to coat the throat (which may allow other ingredients to more effectively do their work “on location”).  Lemon juice contains vitamin C.  Garlic (and presumably onion) contains compounds like allicin that are known to be antiviral, antibacterial, etc.  (For a ton of information about various constituents of garlic and what they do, check out The Healing Power of Garlic.)

• According to Chinese medicine, radishes are good for the lungs.  (Shannon)
• The “heat” of the garlic & onions help break up mucus. (Possibly Chinese medicine, as well?)  (Shannon)
• Young Homesteader says the sulphur in the radishes, onions, and garlic helps the body detoxify.

Changes/Substitutions

A number of readers mentioned similar recipes and/or asked about substitutions due to food allergies.  Do be aware that each of the ingredients in this recipe (including the honey!) contributes something medicinal.  So I don’t recommend swapping ingredients out willy-nilly.  But of course if you have a food allergy, swapping out one ingredient is better than having to skip the recipe altogether – and if you’re already sick and have most of the ingredients, a simple swap may be the difference between whether or not you’re able to take this.  So use the suggestions below in a mindful way. 🙂

For the radish, try:

• daikon radishes (Marie De, Audrey)
• horseradish (Dayana, Fether, BoomersRock, RetroMom)

For the onions, try:

• shallots (Audrey)

For the lemon juice, try:

• whole (peeled) lemons
• apple cider vinegar (Chris)

For the honey, try:

• rice syrup (Maria De)
• unsulphured molasses (Maria De, Terry Taylor) [Rachel’s note: Unsulphured molasses is much less sweet/more bitter than honey, so be aware of that if you make this swap!]
• coconut nectar (La Chica Organica)

Similar recipes may also include:

• Ginger (Maria De, Heather Reilly Hiemstra, Jenny Lens, Dayana, Rajesh)
• Apple cider vinegar a.k.a. ACV (Heather Reilly Hiemstra)
• Turmeric (Heather Reilly Hiemstra, Dayana)
• Chili peppers/powder (Dayana, Fether)
• Mustard seeds (Dayana – Dayana points out that any of these “hot” foods may be effective, in whatever combination.)

Making it Easier

• Tara suggested freezing some or all of the ingredients so you’ll have them on hand when you need them.
• Jenny Lens pointed out that, since the recipe is strained, anyway, if you have a professional-style blender (like a Vita-Mix, Blendtec, or Ninja), you could throw in the whole lemons (peeled, if necessary) rather than juicing them first.
• Dave points out that an ice cube tray would allow for freezing this in more-or-less serving sizes!
• Another reader emailed me and said that it does seem to work after freezing.

FAQ’s

Does it taste bad? It depends on how much you like garlic and onions!  Most people are not fond of the taste, but don’t find it horrible, either.  A few people actually like it.  (My toddlers love it, and ask for more!)  The general consensus is that it’s no worse than OTC cough meds, but of course your tastes might differ.

Does it cause gastrointestinal distress? As written, for most people, and in average doses, no.  A couple people have reported some discomfort or tummy troubles after choosing not to strain out the pulp.  And my guess is it would have a bit of a “cleansing” effect if taken in large doses.  But as-is, most people find it a little “hot,” but nothing more.  Diluting your dose in water may help.  (See “Miscellany,” below.)

Does this decongest the sinuses, or is it only a chest decongestant? It seems to work for both chest and nasal congestion.

Does it have to be strained? To be effective, I doubt it.  (Although you’ll probably want to use a tad more to get the same concentration of ingredients.)  I think the primary reason for straining is simply so it’s a “syrup.” A couple people reported gastrointestinal distress with the unstrained mixture, though.

Can you freeze it?  Can it? There is definitely something to be said for not having to “cook” when you’re already sick!  I think that canning would destroy a lot of the positive properties of this, but I’ve not tried it.  Freezing probably leaves it mostly as effective as fresh, but I have no way to verify that.  It does freeze okay, but the honey keeps it from freezing completely hard, so if you freeze it in ice cube trays, and then dump all the cubes in a baggie together, you need to be careful not to “smush” them together too much.

(I’ve found it helpful to freeze the solid ingredients, and that way I always have them on hand along with the shelf-stable honey and refrigerated lemon juice.)

Can I use a juicer? I don’t know.  I don’t have one.  A number of commenters have asked about this option, but I’ve not heard any reports from anyone who has tried it.  (Someone did say that she thinks the juicer plate is hard enough to clean that it’s probably easier to just make it as written.)

Similar/Related Remedies

• Wendy Hopkins pointed out (on the Titus 2 Homemaker Facebook page) that “Wild Cherry Bark tea cuts congestion also. Cured my asthma with it. 3 cups per day for 2 days usually gets rid of bronchitis and pneumonia also.”
• Jeanne Travis mentioned echinacea-elderberry syrup.
• For an ear infection, Joan suggests puncturing a vitamin E capsule and putting the contents (only!  don’t put the gel cap in!) in the ear, then massaging around the ear to “work it in.”
• from Dayana:  150gr. of horseradish root +  the juice of several lemons;  First the root is grated, then the freshly-squeezed juice is added and the 2 are stirred together (preferably with a non-metal spoon in a non-metal container, since the touch of metal denatures vitamins). 1 teaspoon is to be taken twice a day at an empty stomach. It also says it’s good for people prone to swelling (holding on to excess liquids).In case this mixture is too strong to the taste, it could be mixed together with some raw honey.
• Fether says licorice tincture or strong licorice tea is an expectorant.  [NOT the candy, which does not contain actual licorice!]
• Tami suggests eucalyptus essential oil as a replacement for Vapor Rub.
• Laurie shared her herbal antiviral blend: a strong decoction {20 minutes} of elderberries, cinnamon stick, ginger, clove with added local honey. 2T every 4 hours
• Whiskey-honey cough syrup from Young Homesteader: equal parts whiskey, and Honey, then you add enough lemon juice to taste; take a tbsp at a time about every 4-6 hrs

Using Leftovers

• Kristy suggested using any leftovers as salad dressing.
• Angela suggests trying this as a poultice, which could be a good use for the pulp.
• Terry Taylor suggests using the pulp in sauces, in meat loaf or in a salad dressing or tossed with a grain or pasta (or, alternatively, composting the pulp).
• I used some of the pulp to flavor sautéed carrots.
  

Miscellany

• Shasta says the one-piece jar lids may be available at your Wal-Mart or Tractor Supply Company.  A few others have seen them at Wal-Mart, as well.
• Barbara gets them at the nearby Amish store (where she says they’re available in an even wider variety of sizes).
• Linda says that salad dressing/mayo jar lids often fit on regular canning jars.
• Jennifer J.  dilutes her dose in a glass of water to minimize negative effects on her stomach.
• Johane points out that raw garlic may contain botulism spores, so should not be stored in liquid for long periods of time.  If you’re not freezing it, this should be used within a week (and refrigerated in the meantime).
• Lori says that soaking the garlic cloves in vinegar for 24 hours before use should resolve the botulism issue. [Note: I have no “official” reference for this so, as always, take all advice here at your own risk.]
• Jennifer J. has stored this in an empty water bottle or honey bottle.  [Rachel’s note: You will probably need to use a funnel to get this into a narrow-necked bottle, but it’s a lot easier to pour out a dose’s worth than from a wide-mouthed jar!]
• Mike suggests storing the decongestant in a wine bottle and removing the air with a vacuum contraption made for the purpose, available at the wine store, to help it last longer. [I would note, though, that botulism is anaerobic, so if you’re concerned about botulism for the garlic, you might want to give this recommendation a pass.]
• For those who would like to can it, Emily suggests the following instructions: Omit the honey, then “If you are at sea level I would can it at 10 lbs of pressure for 25 minutes for pints and 30 minutes for quarts. (I’m at 4500 feet so I would do mine at 15 lbs of pressure). If it’s a little on the thickish side, like applesauce (but NO THICKER) I would increase the processing time by 10 minutes each.” Add the honey at “serving” time.  [My note: raw garlic – and possibly raw onion – have constituents they don’t have when cooked, so this may lose some effectiveness if cooked/canned.  It’s worth a try, though, since having it on hand would definitely make it easier to take when you’re sick!]
• Stacy suggested freezing it as popsicles for when the kids get sick!  (Clever!)

Standard disclaimer: I am not a medical professional; I’m just a mom trying to do what I believe is best for my family.  The information provided here is for educational purposes and should not be construed as medical advice, diagnosis, treatment, etc.  Nothing here has been evaluated by the FDA – not that I would find that meaningful, anyway.