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Making a Syrup
Making a Syrup

excerpt from: Wise Woman Herbal for the Childbearing Year

Add sugar or honey to any type of decoction, and you have a syrup. The extra sweetness makes some herbs more palatable, soothes the throat, and can improve keeping qualities.

How much sugar or honey should you add? The exact amount is determined by weight. A standard for syrups is an equal amount, by weight, of sugar and decoction.

One cup (8 fluid ounces) of water or decoction, weighs half a pound (8 ounces). So one cup of decoction requires half a pound of sugar.

Honey is about twice as sweet as sugar. Use a quarter of a pound (4 ounces) of honey to every cup of decoction. One level tablespoon of honey weighs about one ounce.

* Add the sweetener to the hot liquid

* Increase the fire until the brew just comes to a boil.

* Pour the boiling hot syrup into a bottle and cap it. Sterilized bottles reduce the risk of producing unexpected herbal fermentations, but the boiling liquid kills many yeasts in the bottle.

Optional: Add one tablespoon of brandy, vodka, etc. to further stabilize the syrup.

Store the syrup in the refrigerator once it cools. Syrups keep for 3-6 months.

Depending on the herbs in your original infusion, you can make a cough syrup (Comfrey root and Wild Cherry bark), an iron tonic (Yellow Dock and Dandelion roots), a soothing syrup (Valerian root), or any other medicinal syrup.

Dosage: Generally, one teaspoon of syrup is a dose for a 125-150 pound person. The dose is repeated as needed, up to 8 times daily. Use a half teaspoonful for 60-75 pound children and a quarter teaspoonful for 30 pounds or smaller.

excerpt from:

Wise Woman Herbal for the Childbearing Year 

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