Prevention and treatment of COVID-19: A herbalist’s perspective | Dogwood School of Botanical Medicine
While addressing respiratory symptoms is a big part of treating pneumonia, it’s also important to include a tactic to resolve the underlying infection and re-establish a healthy microbiome. Some of these measures include the use of herbs with antiviral, antibacterial, and anti fungal properties, as well as pre/probiotic supplements and foods.
Antiviral herbs, as a first-line treatment for COVID-19, include St. John’s wort (Hypericum perforatum flower), osha (Ligusticum porter/canbyi root), biscuit root (Lomatium dissectum/nudicaule root), bhunimba (Andrographis paniculata herb), ban lan gen (Isatis tinctoria root), and yu xing cao (Houttuynia cordata herb).
Antibacterial herbs, to treat secondary infection, include goldenseal (Hydrastis canadensis rhizome/root), purple coneflower (Echinacea angustifolia root), wild indigo (Baptisia tinctoria root), garlic (Allium sativum bulb), myrrh (Commiphora myrrha), neem (Azadirachta indica leaf), bhunimba (Andrographis paniculata herb), haridra (Curcuma longa rhizome), huang lian (Coptis chinense root/rhizome), lian qiao (Forsythia suspens flower), jin yin hua (Lonicera japonica flower), ban lan gen (Isatis tinctoria root), and huang qin (Scutellaria baicalensis root).
Prebiotics, e.g. FODMAP-containing foods, chicory root, beet root, fructo-oligosaccharides (e.g. inulin)
Probiotics, e.g. Lactobacillus, Bifidobacterium etc., live-culture lactofermented foods