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Homemade Cough Syrup

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. (A word of caution: I am not a medical doctor, so to be safe, be sure to check with your physician before taking this cough syrup or any homemade natural remedy.)
Prep Time15 mins
Steeping Time30 d
Total Time30 d 5 mins
Course: Natural Remedies
Cuisine: Americana
Keyword: Herbs, Homemade Cough Syrup, Honey, Lemon Thyme, Marshmallow Root, Natural Remedies, Slippery Elm Bark
Servings: 32 servings
Author: Mary's Nest

Ingredients

  • 1/3 cup Lemon Thyme
  • 1/3 cup Marshmallow Root
  • 1/3 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.

Video

Notes

Disclaimer:
I am not a medical doctor, a medical professional, a dietician, or a nutritionist.  All content found on the MarysNest.com website, YouTube Channel, and related social media, including: text, images, videos, 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 on this video or read on the corresponding website.
How I use Homemade Cough Syrup:
As a remedy for a cough accompanying a cold or flu, I take 1 tbsp. 3-4 per day. This is what I do as an adult. But check with your own physician as to what is the best dosage for you. Check with your pediatrician as to the proper dosage for children. Honey should never be given to children under the age of 1.
Shelf Life:
The Herbal Academy of New England says that a syrup will last for one year refrigerated if it has a 20% sugar content. This syrup has a 20%+ sugar content provided by the honey so it will last for one year as long as you keep it cold and don’t contaminate the contents. Always use a clean spoon when removing it from the jar. Plus, the honey has antiviral, antibacterial, and antimicrobial properties which help to maintain the freshness of the syrup.
Find this recipe and video at https://marysnest.com/how-to-make-homemade-cough-syrup-video/
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