Red Hawk Ridge

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! It 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

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 throughout the day or bottled up like regular syrup after straining.

-Slice an onion into 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 with their health benefits.
-On low, let your syrup heat for at least an hour before taking it. It 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 the sickness already trying to take hold throughout the fall and winter months.
-Since this syrup is 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, the 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