[Herbalist] another cough syrup recipe

Sue Rogers wjwakefield at juno.com
Wed Nov 14 20:52:30 PST 2001

I make cough syrup a little differently - mine contains alcohol.  I
started making this years ago because it tastes good and works great.
Also keeps for several years, if you don't use it up first.  The base is
equal parts of honey, lemon juice and brandy (or rum or bourbon).  For
each cup of liquid, I add about 1 - 2 Tablespoons of mixed herbs.  (see
below)  Put everything in a jar, shake well, and let stand a couple of
weeks.  Then strain and run through a coffee filter.  Dose is 1 - 3
teaspoons as needed.  Alcohol content is about 14% by volume.  Use
cautiously if taking antihistammines or OTC cold remedies - it may have
slightly more intoxicating effect than you would expect from the amount
of alcohol.

I make this often, as it is usually in demand, so I keep the herbs mixed
up and on hand.  I usually add the herbs I think will work best.

I always use hoarhound, licorice, and chamomile (chamomile is for flavor,
and balances the hoarhound so it does not taste bitter).  Then I add
soome of the following, depending on what I have and need.  I add equal
parts by volume, so I am usually including about 1 teaspoon of each herb.

angelica, balm (Melissa), white boneset, coltsfoot, echinacea, elder
flower, holy thistle, hyssop, marsh mallow or slippery elm, mullein,
pleurisy root, red clover, red sage (or any sage), Solomon's seal, willow
bark (if not sensitive to aspirin), yarrow flower, yerba santa.  I'm sure
everyone has their own list of favorite herbs - use any combination you
think will work well....

For those that don't like alcohol, mix the herbs desired and make tea.
add honey and lemon.

If you try it, let me know what you think.

Suzanna, herbalist, Barony of the Steppes, Kingdom of Ansteorra (Dallas,

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