Herbal Syrups
Herbal syrups are a delicious way to take your medicine. Kids and adults alike often prefer a sweet remedy over a bitter one—hence the old saying, “A spoonful of sugar helps the medicine go down.”
Infusions and decoctions can be turned into syrups to flavor beverages (alcoholic or not), drizzle over desserts, sweeten tea, or use purely as medicine. Elderberry syrup, for example, isn’t only medicinal—it's also fantastic in a glass of Sunset Blush Franzia wine… which I may or may not know from first-hand experience.
Syrups are an incredibly versatile way to incorporate herbs into everyday life, and yes—sweetening tea with them absolutely counts.
Before You Begin
Syrups are intended to be ingested, so know the herb you are using—especially if giving to children.
Common sense matters here.
Making Medicinal Syrups
-Start with a very strong decoction, simmered down to half its original volume. Strain and measure your liquid.
-Return the liquid to low heat.
-Add sweetener using at least a 2:1 ratio (liquid : sweetener). You can use sugar, honey, agave, or other options. Stir to dissolve.
-For a thicker syrup, simmer about 20 minutes. It will thicken further once chilled.
-Remove from heat. Optional additions:
-fruit juice
-internally safe essential oils (just a drop or two)
-tinctures (for added strength or preservation): use 1 part tincture to 3 parts syrup
-Bottle, label, and refrigerate for up to six months.
General Serving
-1–2 tsp (5–10 ml), 3 times a day
Sweetener Notes
Older recipes used a 1:1 (2:2) ratio for shelf-stability without refrigeration. That’s extremely sweet and not always necessary today.
If using honey (my personal favorite), avoid simmering. Warm only enough to dissolve. Heating honey above 110°F destroys beneficial enzymes.
Raw, local honey is best, especially for seasonal or allergy-related support.
Do not give honey to children under 1 year old.
Honey & Onion Syrup
Honey-onion syrup is a simple, old-fashioned remedy for supporting wellness in the cooler months. It can sit on the back of a wood stove throughout the day or be strained and bottled like a typical syrup.
-Slice an onion into thin slivers and place them in the bottom of a saucepan.
-Cover the onions with honey and warm on very low heat. Keep honey under 110°F to preserve beneficial enzymes.
-Let the mixture gently heat for at least an hour. It should taste strongly of onion when ready.
-Take by the spoonful throughout the day, straight from the warm pan, or bottle, and refrigerate.
-Because this syrup is all honey, it lasts longer than syrups that contain water and may thicken in the refrigerator.
NOTE: Garlic can be added for extra strength (and extra flavor).
-Always label jars with ingredients, date made, and any notes.
Suggested Dosage
-At the first sign of a cold: ½–1 tsp (2.5–5 ml) every hour
-If symptoms are present: 1–2 tsp (5–10 ml) at least 3 times a day
Personal note: I let my honey–onion–garlic syrup sit on low all day, then bottle and refrigerate. When needed, I warm the jar under hot water to make it pourable and strain out the solids. Even my 2-year-old will gladly take it.
Using Herbal Syrups
Depending on the herb, syrups can be:
-taken by the spoonful as a remedy
-added to tea, seltzer, or cocktails
-drizzled on pancakes or desserts
-part of a daily wellness routine
Some syrups taste amazing; some taste… medicinal. Use discretion and do your research on every herb you choose.
Examples & Personal Notes
-Violet leaf syrup (with honey and a little tincture or alcohol) makes a relaxing, mucus-loosening cough syrup.
-A small dose—like 1 ml of tincture (Catnip or Lemon Balm) diluted in 4 ml of syrup—can sometimes help a fussy child relax.
-Elderberry syrup is a boon during flu season to boost the immune system and promote general wellness year-round.
A Note of Caution
This post is for educational purposes only and not medical advice. I am not certified to diagnose, prescribe, or treat. Always research herbs thoroughly and consult reliable sources before trying a new preparation.