Homemade Cough and Cold Syrup


Plus any of the following (optional):

Edit: I've removed Comfrey from the list of herbs that I would use in this, since I've come across more and more information suggesting that ,while comfrey is fantastic to be used externally, it may or may not be safe to use internally.

**You can include all of these optional herbs, but at a maximum of 2 Tbsp. extra herbs total


  1. Put chopped onions and any herbs of choice into a small stainless steel or glass pot (not alumnimum). Add enough honey to cover the onions ( for me, this seemed to be about 1/2 a cup, though I didn't measure exactly).
  2. Turn the pot on low heat and slowly simmer. The honey will soften and become liquidy, and you want to keep the temperature very low while allowing the herbs to steep in the honey. It's best to keep a lid on to help keep all of the medicinal properties of the herbs in the syrup, and just take the lid off to give it a quick stir every few minutes to ensure it doesn't burn at all (though the temp. should be low enough to prevent this).
  3. Give it 20 minutes of simmering, then remove it from the heat. Strain the onions and herbs out and store the remaining honey (which might have flecks of herb in it and this is fine) in a small glass jar with a lid and keep it in the fridge.


The syrup can be used as often as needed, up to every half hour. Here are the dosages: 1 tsp. for a younger child*1 Tbsp. for anyone 10 years and older

Recipe by Keeper of the Home at