Ever since I began making this delicious cold and cough syrup last year, it has become a staple in my medicine chest. I usually prepare the first batch of the season around this time in anticipation of the days ahead.
Let us first discuss the making of simple herbal syrups. I learned my method for making herbal syrups from Rosemary Gladstar’s Herbal Recipes for Vibrant Health. It is a simple, easy to follow method producing excellent results every time!
How To Make Herbal Syrups
- Combine approximately 2 ounces of herbs and 1 quart of water. Begin simmering the mixture over low heat and reduce liquid down to 1 pint.
- Strain herbs from the liquid by running through a fine mesh sieve, cheesecloth or coffee filter. Pour concentrated liquid back into the simmer pot. Note: Be sure to compost the discarded herbs.
- Add 1 cup of honey (or maple syrup, vegetable glycerin, or other sweetener you have on hand) per pint of liquid.
- Warm honey and liquid, on very low heat, just enough to blend together. Note: Cooking honey any longer, or on a high heat, will destroy the healing properties of the honey.
- Bottle, label, and refrigerate syrup.
Herbal Cold and Cough Syrup
Gather the Ingredients:
-1/4 cup dried echinacea root
-1/4 cup dried licorice root
-1/8-1/4 cup freshly grated ginger root (to taste)
For persons 10 years and older: 1 tablespoon
Syrup will keep in refrigerator for approximately 3 months.
-Add 1/2 cup chopped onion to the herbs and ginger for a increase in medicinal properties.
DISCLAIMER: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.
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