For many of us, spring usually means pollen and pollen spells misery. It causes allergic rhinitis that affects the mucous membranes of the nose, throat and eyes. Symptoms include itchy or watery eyes, runny nose. and sneezing. The name “hay fever” stuck to this group of symptoms after a particularly devastating allergy epidemic during the British haying season of 1820.
Horseradish is a plant that has been in cultivation from earliest times and is one of the ﬁve hitter herbs used by Jews at the feast of Passover. It was used as a condiment for meals in Denmark and Germany. Horseradish is a powerful stimulant and one of its many uses in Russia, Poland, and Finland was to clear the sinus passages. especially during hay fever season.
Directions: Combine a few drops of fresh lemon juice with one half-teaspoon of prepared horseradish from the supermarket. Eat at both breakfast and supper.
2. Plenty of water and vegetable juices
Hay fever sufferers tend to lose a lot of fluids by sneezing and by a watery discharge through the eyes and nose. Thus, it is essential to replenish the body with lots of fluids and also healthy juices.
Directions: Swiss hay fever sufferers were advised to drink at least two quarts of liquid a day—plus raw vegetable juices that included beets. carrots, celery, cabbage. parsley and other greens.
3. Apple Cider Vinegar
The early Greeks were keen on a food combination they called ‘oxymel’, which is a mixture of equal amounts (from a teaspoon to a tablespoon each) of apple cider vinegar and honey added to a cup of water. This combination tastes like the perfect apple juice and when used consistently prior to any hay fever season, helps to protect the individual to from many allergic reactions.
Directions: Drink several glasses a day for two to four weeks prior to the allergy season. Beekeepers worldwide recommend eating honeycomb for at least a month prior to the allergy season to desensitize people to pollen.
Even in the clear mountain air of Macedonia, villagers needed remedies for allergy relief at certain times of the year. To control and relieve nasal congestion during those times, Macedonians ate a clove of garlic every six hours during the day.