Let’s Create Some Herbal Medicine – Syrups.

herbal syrupSyrups are useful for coating your throat and are helpful if you {or your children} have trouble swallowing capsules or pills. Any herbal tea can be concentrated and added to a sweet base to create a syrup. Because this process concentrates the herb’s active constituents, a syrup can be very effective at treating and healing a wide range of ailments, especially upper respiratory infections and sore throats.

After making your syrup, bottle it, label it, and store it in the refrigerator. If no preservatives are added, the syrup will probably last 2 to 3 weeks. You can add a few drops of an essential oil or vitamin C powder {1/2 to 1 level teaspoon to 1 cup of syrup} to increase its refrigerated shelf life by 1 to 2 weeks or even longer. If it’s impractical to store the syrup in the refrigerator, add the vitamin C powder and grain alcohol so that the finished product is 25 percent alcohol and 75 percent syrup. These additions are particularly helpful for keeping syrup viable and safe for consumption when you are traveling. Take 1 teaspoon two to three times daily or as needed.

Sweet Syrup Bases and Herbal Syrups:

Sweet Syrup Base: If you are using sugar for the sweet syrup base, you will want to make a simple syrup by dissolving 1 cup of sugar in 1 cup of water by simmering it for 30 to 40 minutes. Add this syrup to the strained tea. Add the vitamin C or alcohol and bottle, label, and store your finished syrup.

To create an alternate sweet syrup base using honey, you can combine 1/2 cup each of honey and barley malt, or combine 3/4 cup of honey and 1/4 cup of glycerin; either of these two additions will create a smooth consistency.

Herbal Syrups:  If you are including scented leaves and flowers such as anise hyssop, basil or tulsi, catnip, lavender, lemon balm, lemon verbena, oregano, peppermint, sage, spearmint, or thyme to make syrup, keep in mind that the plant material itself shouldn’t be boiled. These aromatic herbs contain volatile oils that will be lost when subjected to the high heat of boiling. You will want to add them to the liquid after you have finished simmering it, and steep them for 20 minutes.

If you are only using aromatic herbs, follow these guidelines for making syrup: Reduce the water from 5 cups to 1 1/2 cups and steep your herbs for 20 minutes. Strain and compost them, and then add the sweet syrup base and optional essential oils.

Basic Syrup:

Use the amounts below for each cup of finished syrup; you can double or triple the recipe.

1 – 1 1/2 cups fresh or 1/2 – 2/3 cup dried herbs

5 cups purified water

1 cup of a sweet syrup base, such as dehydrated cane juice, sugar, or honey

Essential oils {optional}

1/2 – 1 level teaspoon vitamin C powder or 1/3 cup alcohol {optional, to preserve}

Blend or process the herbs to a coarse or fine consistency. Combine the herbs with the water in a saucepan, stir, and gently simmer, uncovered, for 20 minutes.

Turn off the heat and let the mixture steep for 20 minutes longer. Strain and compost the herbs. Pour the liquid back into the pan. Simmer and reduce the heat, and gently simmer, uncovered, until the liquid is reduced to about 1 cup. {If you’re using sugar, add it halfway through the reducing process to make sure that it dissolves and thickens properly.} Let the mixture cool until warm, and add the sweet syrup base. Add a few drops of the optional essential oils and vitamin C powder or alcohol. Bottle, label, and store.

Garlic Syrup:

An excellent way to take garlic as an antibiotic preventative when a cold is coming on.

2 – 5 cloves of garlic

1 cup sweet syrup base

5 drops oregano essential oil {optional, for an antibacterial boost} or 2 or 3 drops peppermint or orange essential oil {for a flavor lift}

In a blender or food processor, combine the garlic, sweet syrup base, and essential oil. Blend or process until creamy. Bottle, label, and store.

Cough Syrup:

This tasty syrup coats your throat, reduces irritation, and calms a persistent cough.

3 – 4 teaspoons fresh or 1 1/2 teaspoons dried echinacea leaf, flower, and/or root

1 1/2 – 2 teaspoons fresh or 3/4 teaspoon dried licorice root

2 heaping teaspoons fresh or 1 teaspoon dried marshmallow root

3 – 4 teaspoons fresh or 1 1/2 teaspoons dried orange peel

1 1/2 – 2 teaspoons fresh or 3/4 teaspoon dried sage leaf

3 – 4 teaspoons fresh or 1 1/2 teaspoons dried thyme herb

5 cups purified water

1 cup sweet syrup base

Optional Ingredients:

2 – 3 teaspoons fresh or 1 teaspoon dried wild cherry bark {Prunus serotina}

3 – 4 teaspoons fresh or 1 1/2 teaspoons dried horehound leaf {Marrubium vulgare}; this herb adds extra cough-reducing power, but also has a bitter taste}

7 drops orange essential oil

3 drops peppermint essential oil

Pinch of stevia per cup of finished liquid {optional, for sweetness}

If you are using fresh herbs, whir them in a blender, and if you are using dried, grind the herbs to a coarse or fine consistency. In a saucepan, simmer the echinacea, licorice, marshmallow, orange peel, and optional cherry bark in  the water, uncovered, for 20 minutes. Turn off the heat. Add the sage, thyme, and optional horehound. Steep the entire mixture for 20 minutes longer, then strain and compost the herbs. Pour the liquid back into the saucepan, return it to a boil, reduce the heat, and gently simmer, uncovered, until the liquid is reduced to about 1 cup. Let it cool until it’s warm and add the sweet syrup base and the optional essential oils. Stir well, bottle, label, and store.

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