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Homemade Cough Syrup – Natural Remedy for Persistent Coughs
With cold and flu season just around the corner, it’s time to prepare this homemade cough syrup. This home remedy can help calm persistent coughs that can often accompany wintertime ailments.
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Herbs for Homemade Cough Syrup
Making this homemade cough syrup is a two-step process. First, you will blend the following herbs in honey and allow it to infuse for one month:
- Lemon thyme
- Marshmallow root,
- Slippery elm bark
After a month’s time, you will strain the honey from the herbs, decant the infused honey, and put it in the refrigerator. Afterward, once a cough hits, you’re all set with your home remedy, which tastes a lot better than those over-the-counter cough syrups!
To get started, follow my printable recipe and watch the Part 1: Preparation and Part 2: Decanting videos as I walk you through the step-by-step process of making homemade cough syrup.
A Word of Caution
I am not a medical doctor, so to be safe, be sure to check with your physician before taking homemade cough syrup or any home remedy or natural remedy.
Related Videos
Now that you know how to make homemade cough syrup, try making these other natural remedies to stock your pantry.
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Homemade Cough Syrup
Ingredients
- ⅓ cup Lemon Thyme
- ⅓ cup Marshmallow Root
- ⅓ cup Slippery Elm Bark
- 2 cups Raw Unfiltered Honey, pourable Additional honey may be needed to completely saturate herbs
Instructions
- Mix herbs and add them to a jar sufficient to hold 2 or more cups. (I like to use canning jars that are for asparagus or green beans and hold approximately 2 1/2 cups.)
- Cover herbs with at least 2 cups of honey, making sure that there is enough honey to completely saturate the herbs.
- Cover the jar tightly with a lid.
- Each day in the morning for the next thirty days, turn the jar upside down and then in the evening, turn the jar right side up.
- After thirty days, place a strainer over a glass container and strain the herbs from the honey. This process is made easier by warming the jar in a bowl of hot water first.
- Once the herbs have been strained from the honey, decant the honey into a glass jar with a tight-fitting lid and store in the refrigerator.
- This syrup will last approximately 1 year if properly refrigerated. When using the syrup, always use a clean spoon to not contaminate the syrup. For additional information pertaining to the shelf life of the syrup and on how I use this Homemade Cough Syrup, please see the Recipe Notes below.
- One final note as to the solids that remain after the honey is strained out. Do not discard the mixture of herbs. Transfer this mixture to ice cube trays, top off with water, and place the filled ice cube trays in your freezer. Once frozen, transfer the individual herbal ice cubes to a plastic bag and store it in the freezer. Use these herbal ice cubes to make tea by placing individual cubes into a tea ball and steep in hot water for a few minutes.
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Notes
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**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.
