As temperatures change this spring, some Penn State students may feel a little under the weather.

Three local herbalists and nutritionists share information to help students cope with colds.

Jennifer Chesworth is a local herbalist and owner of Herbalists without Borders, 153 S. Allen St. She said creates soothing teas and other herbal products. Chesworth said she has been an herbalist for more than 20 years and hasn't been to a doctor in more than 15 years.

"Until the 20th century, the only thing we had was herbal plant remedies. People need to remember that with herbal medicine, it belongs to them," Chesworth said. "You don't need to be a doctor or scientist because there aren't any side effects."

Chesworth said she believes the idea of a "cold season" is a myth.

"People just need to pay attention to what they eat and schedule it around the season," she said. "In the summer, you eat less and different foods than in the winter."

As for relieving that pre-finals stress, Chesworth recommends lavender for calming the nerves.

Joann Dornich, member of a local herb society, said one of her tried and true home remedies for when she feels a cold coming on is ginger tea.

Ginger is cleansing for the system; lemon adds vitamin C to help fight infection and to boost the immune system. Honey has vitamins and cayenne pepper stimulates circulation.

Ginger Tea:

Peel and cut a 1-2 inch piece of fresh ginger root into chunks.

Cover ginger with 12-16 ounces of boiling hot water, and let steep as a tea.

Add honey, lemon and a pinch of cayenne pepper.

Drink as much as you like -- the more, the better. Get cozy and rest if possible. You will probably wake up feeling better.

Anne Quinn Corr, an Instructor in the nutrition department, offered some advice with excerpts from her cookbook, Seasons of Central Pennsylvania.

Almost everyone in the United States has at least one cold a year. Although there is no substitute for your doctor when you have complications or prolonged symptoms, for a regular, garden-variety cold, there are folk remedies people have been using for centuries to fight infection.

Best known of these is chicken soup, or "Jewish penicillin." Medical research has proven that chicken soup can indeed help to cure, or at least diminish the uncomfortable symptoms of, a cold.

Barbra Quinn's Jewish Penicillin:

1 whole chicken, cut up
3 to 4 chicken feet (or substitute chicken wings or necks)
1 bunch parsley
1 bunch fresh dill
1 or 2 parsnips
1 or 2 turnips
2 carrots
1 onion, cut in half with outer brown skin left on
2 stalks celery
1 to 2 teaspoons salt
1 teaspoon whole peppercorns

Place chicken pieces in a large pot and cover to over 1 inch with cold water. Simmer, skimming the scum that rises, for half and hour. Add the remaining ingredients and cook slowly for 2 1/2 hours. Skim the fat from the top, strain the soup, and debone the chicken parts when cool enough to handle. Peel and chop whatever vegetables you would like to return to the broth. Add chopped chicken and vegetables to broth and reheat to serve.

Another curative is "Russian penicillin," which is just garlic. One folk remedy is to keep a peeled clove of garlic in the mouth between the cheek and the teeth. This cure may work best for your friends -- by keeping them away.

Baked Whole Heads of Garlic:

Makes 4 heads

4 perfect whole heads of garlic
1 tablespoon butter
1/2 cup chicken stock
1/2 cup dry white wine
4 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon dry or 1 tablespoon fresh herb of your choice

Preheat oven to 300 deg. F. Bring 2 quarts water to a boil and blanch the garlic bulbs for 3 minutes. This preliminary cooking helps to rid the garlic of any harshness and speeds the cooking. If you don't want to do this, add 30 minutes to the baking time. Choose an ovenproof dish that has a lid that is just large enough to hold the garlic snugly. Rub with the butter. Transfer the heads of garlic to the baking dish. Add the chicken stock and the wine. Pour 1 teaspoon of olive oil over each bulb of garlic and sprinkle with salt, pepper and the herb of your choice. Cover with the lid or aluminum foil and bake for an hour. Baste every 20 minutes, adding more liquid if necessary. The cloves of garlic will be soft, sweet and creamy and will slip
easily out of their skins to spread on bread.

Make sure you go to bed early, and if you want to guarantee a sound sleep, make yourself "The Cure" before retiring.

The Cure:

Makes one

Juice of one lemon
1 tablespoon honey
1 tablespoon brandy, rum or whiskey
8-10 ounces boiling water.

Combine all ingredients in a mug and drink while warm.