Thyme & Honey Cough Syrup
This classic cough syrup recipe by Rosemary Gladstar is very similar to the one given in "A Modern Herbal" by Maud Grieve first published in 1931. It uses lots of garden thyme for a nice strong syrup that is sweetened with honey. Makes approximately 3 cups of syrup.
Print Recipe
Ingredients
- 2-4 oz fresh thyme leaf and flower
- 1 cup raw honey
- 1 quart water
- 1/4 cup brandy (optional: adds to shelf life of syrup)
Instructions
- Put the thyme in a medium pot and cover with 1 quart of water.
- Put the lid on top, but not the whole way to allow steam to escape.
- Simmer on medium-low heat until reduced to 2 cups of liquid.
- Strain the herbs from the liquid and stir in 1 cup of honey. If desired, stir in 1/4 cup of brandy.
- Store in a glass jar in the refrigerator. It should last at least 3-4 weeks.
- Dosage:1/2 - 1 tsp. every couple hours until cough or cold is gone.
Notes
Tip:
Brandy is also an antispasmodic, helpful for coughs, and a preservative for the syrup.
On shelf life of syrups- I personally find my syrups last much longer than the given time frame due to the amount of honey in them. I have put in Rosemary's recommended shelf life. Use your best judgment.