Syrup
- Preparation method
- 2 steps
- 1 herb prepared this way
Honey and unrefined sugar are effective preservatives and can be combined with infusions or decoctions to make syrups and cordials. They have the additional benefit of having a soothing action, and therefore make a perfect vehicle for cough mixtures as well as relieving sore throats. With their sweet taste, syrups can disguise the taste of unpalatable herbs and are therefore greatly appreciated by children.
Quantity
2 cups (500 ml) infusion or decoction (see p. 291), infused or heated for the maximum time (see left); 500 g honey or unrefined sugar.
Steps
- Pour the infusion or decoction into a pan. Add the honey or sugar. Gently heat, stirring constantly until all the honey or sugar has dissolved and the mixture has a syrupy consistency. Remove from the heat and cool.
- Pour the cooled syrup into sterilized glass jars using a funnel and store in a cool, dark place. Seal the jars with cork stoppers, because syrups are prone to ferment and may explode if kept in screw-topped bottles.
Traditional amounts
Traditional texts describe the preparations below, and where those texts give specific amounts, the amounts are quoted here as part of that record. This is a record of historical practice, not a dosage recommendation - the figures are what the sources say, not what HerbMate tells you to take. Amounts, potency, and safe use vary enormously by preparation, plant part, and person.
Take 1-2 tsp (5-10 ml) 3 times a day.
Storage
Store in dark glass bottles with cork tops in a cool place for up to 6 months.
Put it to use
Herbs traditionally prepared this way
1 herb whose traditional preparation text names this method.
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