Making an herbal cough syrup is easy and inexpensive. Herbal cough syrup is a great alternative to over-the-counter medicines that can make you drowsy and giddy. Try this simple method for making your own herbal cough syrup at home.
What You Need to Make Herbal Cough Syrup - Herbs
The first ingredient you'll need to make herbal cough syrup is, of course, your herb. Because we make syrup by adding a sugar to an herbal decoction, we will need to select a root or bark as our cough suppressing herb. Flowers and leaves don't lend themselves well to decocting.
I use Elecampane root, and Coltsfoot.
Coltsfoot stimulates the microscopic hairs in the lungs and bronchial tubes which moves mucus so coughing is more productive.
Other herbs that work well are licorice root, slippery elm bark and wild cherry bark. All are cough suppressing herbs and also work great with the method of syrup making.
Some of these herbs may be difficult to find locally, but they can be ordered online here:
http://www.facebook.com/groups/196433127067705/doc/245501582160859/www.herbco.com This is my favorite site for herbs because when you pull up each herb, it has it's history, medicinal purpose and dosage for that herb.
What You Need to Make Herbal Cough Syrup - Honey
Honey is miraculous when used in herbal cough syrups. It soothes the throat, improves the taste of the syrup and helps prolong its shelf life.
If honey is not available, you can also use regular granulated sugar or brown sugar in its place, but honey works best.
How to Make Herbal Cough Syrup - Step #!
The first step you'll take to make herbal cough syrup is to make an infusion. This is done by filling a quart jar 1/3 with each of the two herbs, Elecampane and Coltsfoot. Pour boiling water over the herbs to fill the jar. Put the lid on the jar and allow to steep for about eight hours.
I usually leave the infusion in the sink overnight and strain in the morning.
How to Make Herbal Cough Syrup - Step #2
In the morning (or eight hours later), strain the roots from the liquid. This remaining liquid is our infusion. The next step to make herbal cough syrup is to turn this infusion into a decoction.
A decoction is an infusion which has been reduced to half of its own volume. We reduce the liquid by steaming or evaporation. In this instance, you will need to pour the liquid into a small pan and heat until you see steam rising. This is before it simmers or boils. As soon as you see steam rising, turn the heat down to the lowest setting. The liquid should continue to steam. Continue steaming until the liquid is half what it was in the beginning. You can mark the side of the pan to judge this or take the liquid out and measure it when you think it's ready. If it's a little less than half, that's okay. Just make sure you don't reduce it lower than one fourth its original volume. I usually have about two cups of infusion (I always measure it) and I reduce the volume down to one cup
How to Make Herbal Cough Syrup - Step #3
Now that we have our decoction, the next step to make herbal cough syrup is to add the honey or sugar.
If you are using sugar, you'll need to add an equal amount of sugar to liquid. For example, if you have one cup of liquid, you'll need to add one cup of sugar.
If you are using honey, because it is sweeter than sugar, you'll need to use half as much. For every eight ounces of liquid, add four ounces of honey.
Add the honey or sugar to the hot liquid in your pan. Raise the heat and cook until the mixture comes to a boil and remove from the heat.
How to Make Herbal Cough Syrup - Step #4
The final step to make herbal cough syrup is to bottle your syrup. Pour the hot liquid into a glass or dark plastic bottle (make sure it can handle the heat) and put the cap on. Allow to cool completely and label with contents and date.
Once the herbal cough syrup has completely cooled, store it in the refrigerator for up to six months.
How to Make Herbal Cough Syrup - Dosage
This herbal cough syrup works better than commercial cough syrups without the side effects.
For an adult, one teaspoon of herbal cough syrup is considered one dose and may be repeated 6-8 times per day as needed.
What You Need to Make Herbal Cough Syrup - Herbs
The first ingredient you'll need to make herbal cough syrup is, of course, your herb. Because we make syrup by adding a sugar to an herbal decoction, we will need to select a root or bark as our cough suppressing herb. Flowers and leaves don't lend themselves well to decocting.
I use Elecampane root, and Coltsfoot.
Coltsfoot stimulates the microscopic hairs in the lungs and bronchial tubes which moves mucus so coughing is more productive.
Other herbs that work well are licorice root, slippery elm bark and wild cherry bark. All are cough suppressing herbs and also work great with the method of syrup making.
Some of these herbs may be difficult to find locally, but they can be ordered online here:
http://www.facebook.com/groups/196433127067705/doc/245501582160859/www.herbco.com This is my favorite site for herbs because when you pull up each herb, it has it's history, medicinal purpose and dosage for that herb.
What You Need to Make Herbal Cough Syrup - Honey
Honey is miraculous when used in herbal cough syrups. It soothes the throat, improves the taste of the syrup and helps prolong its shelf life.
If honey is not available, you can also use regular granulated sugar or brown sugar in its place, but honey works best.
How to Make Herbal Cough Syrup - Step #!
The first step you'll take to make herbal cough syrup is to make an infusion. This is done by filling a quart jar 1/3 with each of the two herbs, Elecampane and Coltsfoot. Pour boiling water over the herbs to fill the jar. Put the lid on the jar and allow to steep for about eight hours.
I usually leave the infusion in the sink overnight and strain in the morning.
How to Make Herbal Cough Syrup - Step #2
In the morning (or eight hours later), strain the roots from the liquid. This remaining liquid is our infusion. The next step to make herbal cough syrup is to turn this infusion into a decoction.
A decoction is an infusion which has been reduced to half of its own volume. We reduce the liquid by steaming or evaporation. In this instance, you will need to pour the liquid into a small pan and heat until you see steam rising. This is before it simmers or boils. As soon as you see steam rising, turn the heat down to the lowest setting. The liquid should continue to steam. Continue steaming until the liquid is half what it was in the beginning. You can mark the side of the pan to judge this or take the liquid out and measure it when you think it's ready. If it's a little less than half, that's okay. Just make sure you don't reduce it lower than one fourth its original volume. I usually have about two cups of infusion (I always measure it) and I reduce the volume down to one cup
How to Make Herbal Cough Syrup - Step #3
Now that we have our decoction, the next step to make herbal cough syrup is to add the honey or sugar.
If you are using sugar, you'll need to add an equal amount of sugar to liquid. For example, if you have one cup of liquid, you'll need to add one cup of sugar.
If you are using honey, because it is sweeter than sugar, you'll need to use half as much. For every eight ounces of liquid, add four ounces of honey.
Add the honey or sugar to the hot liquid in your pan. Raise the heat and cook until the mixture comes to a boil and remove from the heat.
How to Make Herbal Cough Syrup - Step #4
The final step to make herbal cough syrup is to bottle your syrup. Pour the hot liquid into a glass or dark plastic bottle (make sure it can handle the heat) and put the cap on. Allow to cool completely and label with contents and date.
Once the herbal cough syrup has completely cooled, store it in the refrigerator for up to six months.
How to Make Herbal Cough Syrup - Dosage
This herbal cough syrup works better than commercial cough syrups without the side effects.
For an adult, one teaspoon of herbal cough syrup is considered one dose and may be repeated 6-8 times per day as needed.
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