How to Make Mullein Cough Syrup

syrup making we'll start with picking the flowers whenever you're picking flowers from anything even in your own garden never pick all of them because otherwise you won't get any seeds to set for the following year and what we're going to do with this is we're going to make a cough syrup and the whole process will take around about three weeks but at the end of it we'll end up with a really beautiful golden brown syrup that you can store throughout the winter and use for coughs it's very yummy with any plants that you're picking try and pick them high up because you certainly don't want the dog leaf in whatever you're making when we take these back we're not going to wash them I talk about water in the syrup obviously the plants have got natural amount of liquid in them always pick plants preferably mid-morning when it's a nice sunny day if you pick them early in the morning they'll be a fair amount of dew on them which will make them quite damp so you really want the dew to have evaporated off a little bit and you know you never ever picked them in the rain obviously because you get too much moisture in them so I'm just spreading these flowers all over the box and if you come in and have a look closely you'll see that there's all little black beetles crawling out of them even those beetles will actually fly away in a minute they've got wings so they fly off as soon as you pick a plant all the insects seem to know that that plant is going to die and they'll just get the hell out of there and that's the easiest way of cleaning them but do not wash them whatever you do because as I said before you're going to get it to liquidy so that is now nice and sunny now going to just sit out in the sunshine for a bit and we'll come back in about an hour to see if all the beetles have gone we need clean and sterile jam jars so oven on up to 200 and I'm going to do two jam jars for but you can only do one if you want and the washed are nice and clean and what I'm going to do with them is put them upside down on the rack of the oven when I have just turn the oven also at the moment the oven is cold do the same thing with the lids upside down in the oven and then leave that in there when the oven has reached temperature so when the light goes off or whatever system you have everybody's got digital ovens I know nowadays whatever system you have on your oven when the oven has reached temperature just leave the jam jars in there for one minute and then turn the oven off and leave them in the oven to get cold ovens nice and cold now I'm going to take out my clean jars actually the flowers squash down a little bit already so I think I'd only get one jars worth out of it and this is the nice easy fun bit and full of flowers I've left them a bit longer than an hour because I've been pushed for time today so they're not as bulky as they were about so I'm hoping that's about an inch there of flowers and then ordinary granulated sugar there and into that you pour about an equal amount of sugar that's going to pack down in between the flowers another handful of flowers so I've got a layer of flowers lyrical a flowers layer of sugar put the lid on it's also my Selena's come at the oven and cold and then you leave the whole lot in some sunshine to stand as the flowers and the sugar pack down we are going to top the jar up with more flowers and more sugar and I'm going to leave it to stand over here cause at nap get the afternoon Sun from about two o'clock till about eight o'clock at night so that could be a nice little bit of sunshine for it to pack down in and we'll come back and pick that up this is our jar that's been on the window ledge for about a week now and you can see that the flowers have compacted down and the sugar is melting as an all melted it hasn't melted at the bottom there but that's fine don't worry about that so what I'm going to do is top this jar up now well therefore rather windy walk this morning and on our way I've collected a few more mulling flowers for about an hour they've been lying around I've used this tray that's quite a handy thing to use if you haven't got any clean boxes so I've just used this tray because I haven't collected that many flowers this morning and what I'm going to do is pack them into this jar topped up with sugar played on back on the window ledge again now and I probably won't get any more flowers in that jar so I'm going to just leave that now for about three weeks it's now exactly three weeks since we started the syrup pick the flowers and put them in sugar that is a plain brown glass bottle with a label on it that says Moline syrup July 2011 and then I've put the date on it that helps because then you'll know when you made the syrup and how long you've had it all my step kitchen sieve it ordinary jug all of this equipment is clean make sure everything is very clean hands are clean spoon from the drawer this is the syrup yeah we haven't had that much Sun over the summer so I suspect it isn't going to be as nice as normal but you can see it's gone quite a pretty round color and all I'm going to do is tip it into this jug here through the sieve will probably be missing the sugar at the bottom has not melt melted that that has crystallized but this looks really gorgeous they go you can see it dripping through the sieve there you want every little bit because you won't get much syrup out of a jam jar full of flowers and sugar so you want every little bit of syrup that's going to come out so I'm going to leave that now go away and do something else and come back probably in about an hour and then have a look at it here we are all grains now got about 200 mils of syrup in there the bottles you can usually get from any chemist I think if you go in there and smile sweetly they will sell you one the reason it's got to be a brown bottle is that Ram keeps the light of anything that's in there in the bottle but anyway it's probably a good idea to store these things in fridge once you've made them so they'll be dark and they'll be cool let's do it so that you can see what I'm doing jug bottle all I'm doing is pouring it in you can see what a look like hold it up a bit so you can see the gorgeous color of it golden brown color I'm going to try and extract every drop from that because I don't want to waste it go I think that's about as good as we're going to get this lid has got a poly cone insert in it but any lid that the chemist sells you is fine it's just the polycomb seals the bottle much better so make sure you put that on nice and tight so it doesn't leak what if it gets transported and pull that up you can see I've nearly fill the bottle there so I've got about 200 mils of mixture so that just for private use for me and Mike that'll last us through the winter if we ever need cough mixture and I'm going to scrape the jug I've got a bit of syrup on the spoon then I'm going to taste it that is delicious can't even describe the flavor because it's so different to anything you would get in cough syrups or in food that is lovely and I can tell that that would be a wonderful cough syrup

Channel: Linda Bostock

Views: 137,765

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Keywords: ''how, to, make, mullein, cough, syrup'', medicine'', mullein cough syrup, cough syrup, ''colds'', sore throats, herbal health information, alternative medicine, herbal medicine, herbal remedies, linda bostock, boost your immune system, anti-viral, how to stay healthy, natural health advice, how to make mullein cough syrup, cure sore throats, lifestyle advice, exercise advice

Id: My3WHWYl-IA

Length: 10min 59sec (659 seconds)

Published: Fri Aug 19 2011