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6 Min
22/10/2025
Winter is the thriving ground of viruses, as the colder and drier air helps them move around more easily. As people spend more time indoors, they tend to fall sick more easily. But locals have already got it sorted with their ‘nuskhe’ (traditional remedies) that uses herbs like tulsi to methi, be it in dishes or herbal tonics. These herbs, with their antimicrobial and anti-inflammatory effects, act as the body's frontline against seasonal illness.
Fresh methi is usually available only during winter, which means local cooks make the most of it. That's the story with most winter herbs – they show up when you need them. The methi stimulates digestion and circulation for colder seasons. Then Tulsi goes into your morning kadha because it actually clears congestion. And the list goes on. Herbs and spices not only provide flavour to dishes, but also contain natural ingredients that boost the immune system. So, come winter, herbs are about small, practical fixes that Indians have relied on for generations. They're in your food because they work, and they taste good doing it.
The leaves are the primary part used, be it fresh, crushed, or boiled into teas. In cooking, they’re added to fritters, soups, or chutneys, while medicinally, they’re taken as a decoction or juice. The leaves contain compounds like thymol and carvacrol, which help relieve cough, bronchitis, indigestion, and colds due to their antimicrobial and anti-inflammatory properties. During winter, their warming effect and ability to clear respiratory congestion make them especially useful.
This is a succulent plant which is hard to associate with immunity, but it is used during winter. Traditionally, the leaves are crushed to extract juice or applied as a paste, and sometimes consumed raw or as an infusion. While not exclusively used in cooking, they are said to be beneficial for causes like managing kidney stones, urinary issues, wounds, ulcers, and respiratory problems. Their diuretic, anti-inflammatory, and antimicrobial effects support healing and detox. Come winter, they help treat infections, skin inflammation, and coughs that commonly flare up due to cold, dry weather.
The leaves of this plant are beneficial. Thus, they are either chewed fresh or consumed in powdered or decoction form. It is widely used in traditional systems to support blood sugar control thanks to active compounds like corosolic acid. While not a common culinary herb, it has antioxidant, anti-inflammatory, and metabolic benefits. During winter, it supports internal balance for those experiencing seasonal dietary shifts or reduced activity that can worsen metabolic conditions.
Tulsi, aka the holy basil, is the holy grail of winters! Its leaves are a magical protection against cold, and thus, they are either simply chewed or their extract used in teas and kadhas (herbal decoctions). Known for their broad antimicrobial and immunity-boosting properties, Tulsi leaves help fight infections, relieve coughs and colds, reduce stress, and support respiratory health. Its strong immune-boosting and antiviral action make it a staple in winter to prevent and treat respiratory infections, which are more frequent in colder months.
The leaves (fresh or dried) are used along with seeds in food items like parathas, curries, stir‑fries, or chutneys. Leaves contain flavonoids, saponins, mucilage, fibre, and antioxidants. They help digestion, reduce cholesterol, modulate blood sugar, relieve constipation, and reduce inflammation. Methi is particularly valued in winters because it is among the few available fresh greens, provides warming nutrition, supports metabolism (which slows in cold temperatures), and boosts immunity when viral respiratory illnesses are more common.
The leaves (and sometimes flowering tops) are used in teas, chutneys, desserts, and flavouring. They can be used fresh or even dried. They contain essential oils (menthol, eugenol), flavonoids, rosmarinic acid, and volatile compounds with antimicrobial, muscle-relaxing, anti-inflammatory, digestive, and decongestant effects. Mint’s menthol helps ease nasal congestion and soothes throat irritation; its digestive benefits counter the heavier, richer foods common in colder months.
Coriander leaves are a staple in Indian kitchens year-round, but they become particularly valuable during winter. Rich in antioxidants, vitamins A, C, and K, and essential oils, coriander supports digestion, boosts immunity, and helps reduce inflammation. Coriander’s fresh, citrusy flavour lightens heavy winter meals and aids in detoxification. In Indian cooking, coriander is used fresh in chutneys, garnishes, and salads, or added to curries and soups. Its cooling yet warming properties make it a versatile herb to balance the body during cold months.
Winter herbs aren't asking you to overhaul your kitchen or start a medicinal garden. They're already there – in your parathas, your evening chai, your weekend pakoras. These herbs work with your body, warming and stimulating as seasons shift, metabolism naturally slows, and your body is prone to illnesses. After all, cooking is not just sustenance but also the first layer of protection.
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