Learn how to make a yummy ginger and lemon balm honey syrup to help fight cold and flu bugs.
Herbal syrups are one of the easiest (and tastiest) things you can make for your natural medicine cabinet.
Basically, they’re composed of a strong herbal tea, mixed with at least an equal measure of raw honey. (The high amount of honey helps preserve it longer than a normal herbal tea would last.)
Because they’re so delicious, patient compliance with taking herbal syrups is high, especially when it comes to trying to treat kids and loved ones!
Ingredients and Benefits
Some of the benefits of ginger include:
- fights nausea and queasiness
- helps with indigestion
- is warming, so especially useful in winter or when you have chills
Studies & traditional herbalism have shown that lemon balm:
- is especially effective against viruses, especially ones in the herpes family – those are the ones that cause cold sores, shingles and chicken pox.
- calms nerves & improves mood
- soothes an upset stomach
- may help promote sleep
Lemon balm is one of my favorite go-to herbs that I continually use year ’round – good thing it’s so prolific in my garden!
Fresh lemon juice was added to the recipe for its vitamins and bioflavonoids, but also because it makes the syrup extra yummy.
Raw honey is a germ fighting powerhouse and also soothes and coats inflamed throats and tummies.
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If you’re pregnant or nursing, or if you have thyroid problems, check with a qualified health care professional before using lemon balm.
Ginger & Lemon Balm Honey Syrup for Colds & Flu
- around 1/4 cup chopped, fresh lemon balm leaves (or 1/8 cup dried lemon balm)
- a 2 inch (5 cm) section of fresh ginger root, peeled & chopped
- 1/3 cup (80 ml) simmering hot water
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/4 cup (60 ml) raw honey, or more to taste
If you don’t have a source of fresh lemon balm leaves, you can buy some high quality dried at Mountain Rose Herbs.
Directions to Make
Place the chopped lemon balm leaves and ginger root into a heatproof 8 oz (half-pint) canning jar. Pour the simmering hot water over the herbs, cover with a saucer and let steep for around an hour. Strain the resulting tea.
Pour the 1 tablespoon of fresh lemon juice into a 1/4 measuring cup and then fill it the rest of the way with strained lemon balm/ginger tea. (If you’re allergic or can’t use lemon juice, just omit it and use more tea in its place.)
Combine the tea & lemon juice combination with 1/4 cup of raw honey and stir well. Don’t heat the honey or it will lose some of its beneficial properties, so just keep stirring until it all combines.
Cap, label and store the finished honey in your refrigerator for around 2 weeks. Stir before each use.
Dosing & Use
Take by the spoonful, as needed, for relief of minor symptoms of cold or flu. If you have chronic medical problems, are pregnant or nursing, have worsening symptoms or you feel concerned about your illness, check with your doctor or health care provider for their professional and personalized advice.
HERBAL SALVES & BALMS
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This article was first published November, 2015 and updated in January, 2020.