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!
This Ginger & Lemon Balm Syrup is a ramped up version of basic ginger syrup (which you can find HERE).
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
I also added lemon balm for its potent antiviral properties.
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.
This syrup is so easy to make, your kids can help!
Stash it in the refrigerator for around 2 weeks and take whenever you’ve been around germy people, feel a little run down or think you might be catching something.
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Ginger & Lemon Balm Cold & Flu Syrup
- around 1/4 cup chopped, fresh lemon balm leaves (or 1/8 cup dried)
- a 2 inch (5 cm) section of fresh ginger root, peeled & chopped
- 1/4 cup (60 ml) simmering hot water
- 1 tbsp (15 ml) freshly squeezed lemon juice
- 1/4 cup (60 ml) raw honey
If you don’t have a source of fresh lemon balm leaves, you can buy some high quality dried at Mountain Rose Herbs.
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 to 3 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.
If you enjoyed this recipe for an easy herbal syrup for cold & flu season, let’s keep in touch! Subscribe to my newsletter HERE to get my latest herbal projects, recipes & soap making ideas sent straight to your inbox once or twice a month. No spam ever, unsubscribe at any time.
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