Syrups

Once you've learned to make a good medicinal tea, you're two steps away from making syrup. You'll just need to cook down the tea to concentrate it and add sweetener- to sweeten it,yes, but also to preserve it. Our ancestors loved using herbal syrups as medicine not only because they taste delicious,which makes it easier to convince reluctant family members to take their medicine, but also because sugar and other sweeteners are such good preservatives. Visit any of the apothecary sections at living history museums across the country and you'll get a good idea of how important herbal syrups were.

How to make a medicinal Syrup:

Children and the elderly seem to prefer syrups, as both age groups are more inclined to down their medicine if it's sweet.

Method 1:

1. Syrups begin with a very concentrated decoction. Combine an herb or herb blend with water in a pot, using 2 ounces of herb per quart of water. Set the pot over low heat, bring to a simmer,cover partially, and simmer the liquid down to about half the original volume.
2. Strain the herbs from the liquid (compost the spent herbs). Measure the volume of the liquid, and them pour it back into the pot.
3. For each pint of liquid, add 1 cup of honey or other sweetener, such as maple syrup, vegetable glycerin, or brown sugar. Most recipes call for 2 cups of sweetener (a 1:1 ratio of sweetener lo liquid). Before refrigeration was common, the extra sugar helped preserve the syrup.
4. Warm the mixture over low heat, stirring well. Most recipes call for cooking the sweetener and tea for 20 to 30 minutes over high heat to thicken the syrups. This certainly does make a thicker syrup.
5. Remove from the heat.If you like,add a fruit concentrate for flavor,or a couple of drops of aromatic essential oil such as peppermint or spearmint, or a small amount of brandy to help preserve the syrup and/or to aid as a relaxant in cough formula.
6. Pour the syrup into bottles. Store in the refrigerator, where it will last for several weeks.

Method 2:

1. Combine 1 ounce of herb and 1 quart of water in a saucepan, and simmer until this amount is reduced to 1 pint. 
2. Strain out the herbs.  
3. Add 1 cup of honey, which acts as a preservative, to the warm infusion, stirring over low heat until the honey is completely dissolved. 
4. Add 9 to 12 tablespoons of brandy and, if desired, 3 to 5 drops of essential oil. 
5. Stir well, then let cool. Bottle and store in a cool, dark place.