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Syrups are used to add sweetness to an herbal preparation, making it easier to take. In the words of Mary Poppins, "A spoonful of sugar helps the medicine go down." They are great for children and the elderly as they are easy to take and can be incorporated into food and drinks.
Ingredients
2 oz dry herb or 4 oz fresh herb (root, berry, seed, bark)
8 oz distilled water
1-2 cups raw honey or other sweeteners: maple syrup, agave, cane sugar, etc.
Directions
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Combine herbs and water in a pot. Bring water to a boil. Reduce to a simmer. Cover. Simmer for 30-40 minutes.
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Remove from heat and let steep for at least 1 hour. Strain. Measure final liquid volume.
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Add 50% of liquid volume in honey or sweetener. Stir until dissolved.
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Pour into a jar and keep refrigerated.
If combining with aerial parts (leaves and flowers), add to the pot for the 1 hour steeping after removing from heat.
Syrup made from leaves or flowers
Instead of simmering in a pan…
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Pour 8 oz hot water over 2 oz dried leaves or flowers or 4 oz of fresh plant material.
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Steep for at least one hour up to 12 hours.
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Strain, then add sweetener, may need to warm in a pan to dissolve sweetener. Not above 100 degrees with honey.
Fruit Syrups
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1 cup distilled water
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1 cup fresh fruit: berries, peach, apple, etc.
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Optional: 1 Tbsp dried herbs or ¼ cup fresh
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1 cup sweetener (measure the remaining liquid and add the same ratio)
Add water and fruit to a pan over medium heat and bring to a simmer. Turn to low and simmer for 15-20 minutes until juices come out of fruit and water reduces some.
Mash fruit and add herbs. Cover and steep for 15 minutes. Strain, then add sweetener.
Use and Dosage
For tonic herbs use as food, pouring over breakfast foods and desserts or use in drinks and smoothies.
Acute conditions: use ½ to 1 tsp of syrup every 2 hours, for a total of up to 10 tsp a day.
Chronic conditions: use 1 to 2 Tbsp of syrup twice daily or as needed.
