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.
Bitters & Syrups
- 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.
- Strain out the herbs, and pour the liquid back into the pot
- For each cup of liquid add twice the amount of honey.
- 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
- Pour into sterilized canning jars and store away from heat and light. Store opened jars in the refrigerator.
- 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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