Homemade Cough Syrup

I've been an ND for 11years, and made cough syrup for the first time  today. Now that I know how easy it is, it'll be a "go to" recipe for whenever we need it, which is unfortunately often enough in a house with a preschooler with a developing immune system. I found a recipe for Dr.Nowell's syrup among my herbal medicine notes from college, and altered it a bit to use ingredients and herbs that I had on hand.  I choose echinacea as it is anti-viral and anti-bacterial, it helps to strengthen the immune system's fight against upper respiratory tract infections. Wild cherry bark is astringent  in nature which helps to decrease mucus production. It also acts as a mild expectorant, helping to bring mucous up and out of the body. Red clover blossoms have a long traditional history of use in cough, asthma and bronchitis herbal formulas. Red clover also acts as a mild expectorant and is high in vitamin and mineral content. While small doses (such as those outlined below) are safe for short term use, red clover does have phytoestrogens so supervision is advised for long term use. Dried bulk herbs are available at most health food stores. Red clover grows in abundance locally if you plan ahead for next year you could harvest and dry it in late summer for use in your winter chest tonics. Other common herbs that may be used include; thyme, ginger, lobelia, horehound, as well as many others.

The recipe didn't turn out as syrupy as I'd have thought, more like a thick juice consistency. Aside from the sharpness of the vinegar it tastes great, my son actually asked for more after his first dose (must be the sweetness of the honey). 

My Recipe:

1 Lb local unpasteurized honey

24 oz water

2 oz dried red clover flowers

2 oz dried wild cherry bark

1 oz dried echinacea 

Generous pinch of ground cinnamon 

12 oz Apple cider vinegar 

The process:

Mix water and honey & bring to a simmer, add dried herbs and continue to simmer covered  for 20-25 minutes. strain and discard herbs, retaining the liquid. Add vinegar to herbal liquid blend. Place in a bottle with air tight top, refrigerate for 1-2 months. 

Dosage is 2 tsp every 1-3 hrs for children 1 and up, increase to a tablespoon dose for adults.