Mixed onions
By Cat, May 2015 (Photo, right, from Wikimedia Commons)
See also: Healing Herbs Menu
This onion and honey syrup is a perfect example of an herbal medicine that has been passed on from generation to generation, down through the ages, and is still used today.
It is an immune booster as well as a cough syrup.
Honey & Onion Syrup
This medicinal cough syrup recipe is adapted from a recipe by author Rosemary Gladstar of Sage Mountain (1). It came to me in a video produced by Learning Herbs in Shelton Washington, (2,3) and features Rosemary in her garden and kitchen.
You want to use the lowest heat setting to preserve all the enzymes and other active ingredients in the onion and honey.
Recipe:
- 1 large yellow or sweet onion
- 1 – 2 cups raw local honey, enough to just cover the onion in the saucepan
- Optional minced garlic
- Optional grated ginger root
- enameled cast iron or other heavy-bottomed saucepan
- Slice onion in half through the root. Then slice ⅛” or less thick, crosswise into half-moons, and place in saucepan.
- Add optional minced garlic and/or grated ginger root.
- Add just enough honey to cover.
- Place saucepan over lowest heat (back corner of a warm wood cook stove is ideal) and let it rest there until onions get juicy and soft, 30 minutes or more. Don’t try to hurry the process.
- Storage: Transfer to a mason jar with lid and store in refrigerator.
- Indications: Early symptoms of cold or flu, such as tiredness, low-grade fever, sore throat, cough. The syrup will boost your immune system to fight off the virus or minimize its effects. It will also soothe your cough.
- Dosing: One teaspoon is appropriate for an adult; less for children.
References:
- Rosemary Gladstar’s Sage Mountain website: sagemountain.com
- Learning Herbs: learningherbs.com
- Learning Herbs Honey-Onion Syrup video, featuring Rosemary Gladstar (secure link)
