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This herbal cough syrup recipe offers a gorgeous and effective blend of elder (Sambucus spp.) fruit, elecampane (Inula helenium) root, and licorice (Glycyrrhiza glabra) root, among other plants. This mixture works especially well for dry coughs that need to be soothed or that have sticky mucus that need to be evacuated without causing additional discomfort.

Elder berries (Sambucus species)

A delightful herbal cough syrup made from elder (Sambucus spp.) berries is ideal for the winter, when the flu virus and other viruses are prevalent.

Elder is frequently described to as "the medicine cabinet for the country people," in reference to its extensive therapeutic properties and easy accessibility. Due to their diaphoretic and antiviral properties, elderflower and elderberry are both wonderful allies during colds, the flu, and respiratory infections. Elderberry, when taken at the outset, can shorten the length of a cold or flu because it prevents virus reproduction and fortifies cell walls to prevent viral penetration (Hoffmann, 2003).

Root of the elecampane (Inula helenium)

Elecampane roots, a warming, expectorant plant, are a wonderful addition to a herbal cough syrup since they have a long history of supporting the respiratory system.

Elecampane efficiently relieves congestion and trapped energy in the lower respiratory system by warming and cleansing the area. It reduces tissue inflammation and irritation brought on by coughing in addition to being a superb expectorant. Congestion-moving properties of elecampane are also beneficial for the digestive tract. According to Hoffmann (2003), the bitter principle linked to its volatile oils stimulates digestion and hunger, helping to relieve moist congestion and fix impaired digestion.

Root of licorice (Glycyrrhiza glabra)

This herbal cough syrup recipe uses licorice for more reasons than just its delicious flavor.

Licorice is a root that repairs, calms, and softens. It is sweet, neutral, and moist. Licorice is perfect for hot and dry ailments including sore throats caused by bronchitis, dry coughs, and gastrointestinal irritation since it contains polysaccharides that contribute to its calming, demulcent property (e.g. ulcers). Licorice is regarded in Ayurveda as being particularly effective for any irritation of the body's mucous membranes (Buhner, 2013). Licorice's antispasmodic properties serve to reduce painful, ineffective coughing, while its sedating expectorant properties aid in the expulsion of thick, congested mucus from the lungs.

A decoction can be thickened and preserved by adding sugar or honey to it. This extends the decoction's shelf life and frequently produces a calming application that helps with conditions including sore throat, cough, dry, irritated tissues, and digestive problems. Certain plants' palatability may be improved by the addition of sweetness. Children and adults alike enjoy syrups for their deliciousness! 8 ounces of output.


For a cough, take 2 tablespoons of elecampane (Inula helenium) or 2 tablespoons of echinacea (Echinacea purpurea). Both can be used to relieve a sore throat and cough.

Licorice root (Glycyrrhiza glabra), 2 tablespoons

Elderberries, 2 tablespoons (Sambucus spp.)

1 tablespoon of the rhizome of ginger (Zingiber officinale)

2 cinnamon sticks or 1 tablespoon of cinnamon (Cinnamomum verum) chips

a single organic orange's peel

1 pint of chilled water

1-2 cups of honey (or sugar)

1/4 cup brandy or optional rose tincture


Creating syrup starts with a decoction! In a medium-sized stock pot, mix the water and herbs.

Over medium heat, bring to a simmer and partially cover the saucepan with a lid.

Simmer until the internal liquid has been cut in half.

You've now made a potent decoction for your syrup foundation; remove from the heat and sift out the herbs.

Add your honey or sugar and then pour the liquid back into the pan.

If using honey, heat it very gently, being cautious not to boil the syrup, until the honey just melts. This aids in protecting the honey's advantageous, naturally occurring enzymes.

If you're using sugar, you can simmer the syrup for an extra 30 minutes after it comes to a mild boil to further thicken it. Alternately, you can simply reheat the syrup until the sugar is readily dissolved.

When ready to serve, take the syrup off the heat and stir in any brandy or tinctures you choose, using up to 14 cup of brandy or tincture per cup of syrup.

Finally, put your syrup in sterile, clean bottles. Add a label with your syrup's ingredients and the time it was made.

Keep in the fridge for up to three months. Your syrup would keep even longer if you used more honey or sugar or if you added alcohol!

The dosage will vary depending on the herbs included in the syrup, the issue being addressed, and the recipient's age. 12 teaspoon to 1 tablespoon given 1–3 times day with greater frequency during an acute phase of symptoms constitutes the standard dosage (Groves, 2016, p. 298).

In conclusion, once you have mastered the fundamental herbal cough syrup formula, you can start experimenting with taste and herb combinations to find the ones that work best for you.

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