Several people I know have had a nasty cough this autumn that they are finding difficult to shift. As it seems like there is something going around, I thought I would share this herbal cough syrup recipe incase any of you are struggling with the same thing.
A syrup such as this one is lovely if your cough has both dry, tickly phases as well as wetter, more productive ones, as there are herbs here that wll address both states. As a syrup is slippery and sweet in nature though I would avoid it if your cough is very wet and you tend to be an all round damp sort of person. In this case tinctures and teas would probably suit you better.
As I have said before, don’t be put off if you don’t have all these herbs. A classic cough syrup recipe contains just liquorice and thyme herbs so you could try this if you wanted to make it more simple.
I don’t normally use a lot of sugar in the recipes I make but it does work best for this syrup unless you plan to use it all up within a couple of months and store it in the fridge, in which case honey should be fine as an alternative, sticking to equal parts raw honey to herbal liquid.
Herbal Cough Syrup:
25g Thyme leaf
25g Mullein leaf
25g Marshmallow root
25g Licorice root
25g Echinacea root
2 sticks Cinnamon
Water 1 litre
Sugar (organic soft dark brown is nicest) 750 g – 1 kg (depending on amount of liquid left after preparation.)
Peppermint EO – 8 drops (be sure you have 100% pure, preferably organic, essential oil, not fragrance oils which can be cut with all kinds of chemicals. Buy from a reputable supplier like Neal’s Yard or Materia Aromatica.)
Place the roots in a pan along with the aniseed and cinnamon sticks and cover with 1 litre of water. Bring to the boil and then turn down immediately to a gentle simmer, putting the lid on the pan to prevent too much evaporation. Simmer for 20 mins then turn off the heat and add the thyme and mullein allowing to infuse for a further 15 mins. When cooled enough to handle, strain the herbs out and measure how much liquid you have. You should be left with between 750ml and 1 litre.
Return this liquid to the pan along with an equal quantity in grams of soft dark brown sugar. So if you have 800ml liquid you will need to add 800g sugar and so on. Return to a simmer, stirring continually then remove from the heat and stir as it cools and thickens. Add in the drops of peppermint essential oil and stir well to ensure it is properly mixed in. Bottle in sterilised bottles.
You can take a tablespoon of this syrup as needed up to 8 times a day. For children younger than 12 make this a teaspoon and those between 2 and 6 a half teaspoon.
It makes a delicious mix so is a most pleasurable way to banish the season’s ailments.
Wishing you all good health!