Herbal syrups and honeys are nutritive and pleasant to take. You can make syrups from all herbs and spices but it is not always appropriate to do so because bitterness is an important part of some herbs, stimulating the appetite and a sluggish digestive reflex. Syrups are best made to give soothing, antiseptic, demulcent and nutritive qualities. They are especially useful to ease tight chest and sore throat. Whether taken internally or applied externally, they are both soothing and healing.
Honey is easily digested and gives fast energy. This is useful to the old, weak and convalescent, but it should not be taken by the diabetic or sugar intolerant. The recipe and method we offer is the same for all herbs and spices.

Step 1.
Put the chopped herbs and the water into a pan and brig to the boil. Cover with a tight-fitting lid, turn the heat down low and simmer gently for 20 minutes.
Step 2.
Allow the liquid to cool a little and strain into a measuring jug or another pan. Press the herb with a spoon in order to extract all the goodness. Discard the bolied herbs and keep the liquid.
Step 3.
Return the liquid to the heat and simmer very gently, uncovered, until reduced to 200 ml. The slower the reduction the better. The reduced liquid is decoction.
Step 4.
Add sugar or honey to the pan. Dissolve slowly and simmer for few minutes, stirring all the time, until you reach a syrupy consistency. Let the mixture bubble for a moment, but do not overheat as it will turn into a caramel toffee instead.

This method of making syrup can be used for most herbs. Thyme is a good one to try first, as it is an excellent standby as an antiseptic expectorant and a base for many cough syrups. If it is well made the syrup can be kept for over a year. In a very hot climate it is safer to keep syrup in the refrigerator, otherwise it may ferment.

Ingredients
40 g chopped herb
90 ml water
450 g sugar or honey

Dose
Adult: 2-3 teaspoons 3-6 times daily
Children: 1 teaspoon 3-6 times daily