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Pat's Antioxidant Cough Syrup
By Pat Crocker, Culinary Herbalist
Science has shown that culinary herbs all of which contain medicinal properties are antioxidant and many contain anti-cancer and other disease-preventing constituents. By including herbs (and spices) in this simple homemade syrup, we enjoy their powerful antiseptic, antiviral, disinfectant and expectorant compounds in a safe and organic medicine.
Makes 3 cups.
»1/2 cup fresh chopped (or 1/4 cup dried)
rosemary
»1/2 cup fresh thyme (or 1/4 cup dried)
thyme
»4 cups (1 L) pure water
»1 to 2 cups (250 mL to 500 mL) honey
or to taste
»1 tsp (5mL) ground cinnamon
»1/4 tsp (1.25 mL) ground cloves
1. In a large saucepan, combine rosemary, thyme and water. Bring to a boil over high heat. Cover, reduce heat and simmer until the water has been slightly reduced, about 15 minutes.
2. Strain the infused water through a fine mesh sieve, discard the herbs and return the liquid to the saucepan. Bring to a boil and reduce to a simmer. Stir in the honey, cinnamon and cloves. Stir over medium heat until the honey and spices are incorporated into the liquid. 3. Let the syrup cool. Pour into mason-style jars and label. Refrigerate for up to six months.
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