Cough syrup

I decided I wanted to make my own cough syrup this year and I was pleased to see I had all of the ingredients already in my pantry!

Grab an 8 oz glad jar with a lid - I used a Ball jar. 

2 Tablespoons each dried:

Ginger root

Echinacea root

Dandelion root

Marshmallow root

Fennel seed

4Tablespoons dried Elderberries

Pour enough bourbon to cover herbs (check a few hours later and top off as they may soak up the liquid and swell above the liquid - this is bad because they can mold). Place jar in a paper sack or in a dark cabinet. 

Shake daily or every few days for 3-4 weeks. 

Use a fine mesh strainer to remove the herbs and roots. Using a coffee filter or cheesecloth as a second step will remove any tiny fibers the mesh strainer left behind. 

I keep this infusion in a dark cabinet until we are in need. When we begin to feel the sniffles I will add honey and lemon to taste and refrigerate for up to a month. 

I've tasted this concoction (before adding honey and lemon) and it definitely needs flavor but it smells just like the cough syrup my mom used to buy at the pharmacy. 

Please keep in mind - I am no doctor and this should never replace a visit to your naturopath or family physician if you're feeling ill.