Herbal Syrups

Tasty AND Medicinal!

Herbal syrups are a tasty way to take your medicine. Kids and adults alike 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 used to make syrups to flavor alcoholic and non-alcoholic beverages, drizzle on deserts, along with many other uses including as medicine. Elderberry syrup is not only medicinal, but tastes great in a glass of Sunset Blush Franzia wine…which I may or may not know from first hand experience.

Syrups are a very versatile way to incorporate herbs into your everyday life. You can even sweeten your tea with them!


Honey Onion syrup is a very simple and old-school way of staving off sickness during the cooler months of the year. It can be left sitting on top of a wood stove to take throughout the day, or bottled up like regular syrup after straining.

-Slice an onion in slivers and place in the bottom of a saucepan.
-Cover onions with honey and put on very low heat. Honey is best when kept under 110 degrees Fahrenheit to preserve the living enzymes in it that have their own health benefits.
-On low, let your syrup heat for at least an hour before taking. Should taste strongly of onion when it is ready.
-Take a spoonful throughout the day straight from the stove to keep sickness away or help knock out sickness that is already trying to take hold throughout the fall and winter months.
-Since this syrup is basically straight honey, it can last longer than a regular medicinal syrup that is at least half water and can become very thick in the fridge, as explained under Subscriber Content below.
*You can also add garlic for a stronger syrup, both medicinally and taste wise.
-Always label anything you jar up with ingredients used, day made, expiration, etc.

DOSAGE: At the first sign of a cold, take 1/2-1 tsp. (2 1/2-5 ml) every hour. If you are already suffering, take 1-2 tsp. (5-10ml) at least 3 times a day. This remedy is safe to take as much as you would like throughout the day.

*I let my Honey Onion + Garlic Syrup sit on low on the stove all day, then bottled it up and stuck it in the fridge. After a week, I heated enough (by running the jar under hot water) to make it pourable and strained out the solids for a lovely wintertime remedy that even my 2 year old will gladly take.

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Many blessings,
Emma Lee


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