Wild Irish Seaweed Carrageen Toddies for Coughs and Colds

Posted by Tara Whelan on

With a hint of autumn now creeping into these late August days, I thought I'd post a couple of traditional remedy recipes using Carrageen or Irish Moss. 

Packed with vitamin A, vitamin B12 and iodine, along with calcium, carrageen’s medicinal qualities have been known for centuries (even if the science wasn't necessarily known)- as a remedy for coughs and peptic ulcers but also a wonderful aid for sore throats and chest problems, thanks to acting as both an expectorant and an antiviral.  In east Cork, locals also believed that Irish moss was good for sick calves while Mrs Beeton used carrageen in recipes in her chapter on “Invalid Cooking”.  

Oh hey, we're still running our Wild Irish Sea Veg promotion- 20% off all seaweed products with Discount Code SEAWEED at checkout (ends 31st August). I

A Lemon and Honey Carrageen Toddy

Ingredients:

7g Wild Irish Sea Veg Carrageen 
500ml water
The juice and rind of 1 lemon
3 cloves
Honey to taste

Method:

1. Add the carrageen to the water, bring to the boil.

2. Add lemon juice, the rind and cloves. Lower the heat and simmer for 15 to 20 minutes.

3. Strain, allow to cool a little then add honey to taste. Enjoy warm (and feel better soon).

 

An Apple and Ginger Carrageen Toddy

Ingredients:

1 litre fresh pressed apple juice (carton is fine, but not from concentrate)
2 cubic inches fresh root ginger sliced very thin
1 handful of Wild Irish Sea Veg Carrageen
1 stick of cinnamon
4 cloves
Honey to taste

 

Method:

1. Soak carrageen in water for 10 minutes, rinse and place into a pot with all other ingredients.

2. Put on tight-fitting lid, turn on a very low heat and bring to gentle simmer for 20-25 minutes.

3. Simmer for another 20 minutes, lid on.

4. Sieve into mug, add a spoonful or so of honey (but wait until the temperature has gone down a little so the antiseptic properties of the honey remain). Drink!

Tip! Add a jigger of brandy for extra good health.


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