Cough Syrup, Herbal: How To Make



* Beth Root * Comfrey * Elder * Schisandra * Valerian * Anise * Hyssop * Beth Root * Angelica root * * Cacao * * Colt's Foot * * Elecampane * * Fennel Seed * * Horehound * * Lobelia * * Mullein * * Pleurisy Root * * Red Poppy Flowers * * Red Root * * Valerian root * * Wild Cherry Bark *

Stock your home apothecary with easy to make herbal syrups to prepare for cough and cold season.




mountain rose herbs
bulk herbs
Bulk Herbs
bitters
Bitters & Syrups
herbal extracts
Herbal Extracts
encapsulated herbs
Herbal Health

  1. Make a strong, concentrated infusion or decoction of your desired herbs. Use 2 to 3 times the amount of plant matter to water you would normally use for tea.
  2. Strain out the herbs, and pour the liquid back into the pot
  3. For each cup of liquid add twice the amount of honey.
  4. Heat until the mixture is completely combined. Heat over a low flame, or use a double boiler as you do not want to boil the honey as it kills the healthful enzymes
  5. Pour into sterilized canning jars and store away from heat and light. Store opened jars in the refrigerator.
  6. You can extend the shelf life (between 6 months to a year), by adding a small amount of flavored brandy.

Caution: Raw honey and syrups made from them are not to be given to infants less than 1 year old. In rare cases raw honey can cause infant botulism.


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