Natural Syrup with Herbs, Lemon, and Honey | For Dry Cough and Flu Symptoms

At home we like to grow plants and to make the most out of them. That's why we use them far beyond food. Plants are also wonderful for improving physical and emotional well-being. So today we are going to share one more tip. We will show you how we make natural syrup with herbs, lemon, and honey. All the ingredients we use are from our production, organic, in their purest state, and are all suitable for flu. At the end of the post you can also watch our educational video, where we show you everything step by step.

This syrup is indicated to relieve cough, sputum, and throat inflammation. In creating our own natural syrup recipe, we took into account the ingredients we had available at the time and the healing and medicinal properties of each one. So let's start by getting to know the ingredients:

Ingredients

• Water - 200ml / 6.76oz
• Herbs (Oregano and Thyme) - 25g / 0.88oz leaves. (The leaves should be removed from the stems so they are in full contact with the water during decoction and maceration).
• Lemon - 50ml / 1.69oz squeezed lemon juice. The number of lemons needed to obtain 50ml of juice is variable, depending on the size of the lemons and the amount of juice and pulp present in each one.
• Raw Honey - 150g / 5.29oz. It is important that the honey is multifloral and does not have a strong aftertaste, otherwise the syrup may become undrinkable.

For this recipe we harvested oregano and thyme that grow spontaneously in our garden. However, they are also easy to grow in a pot. Thyme is particularly interesting to grow, as it is a plant that is available all year round. See this post on how to grow thyme.

The lemons were harvested directly from tree to kitchen. If you have a terrace or a nice balcony, you can also plant a lemon tree and harvest lemons several times a year.

The raw honey is from our production (a big thank you to our bees!). Raw honey is honey just as it is extracted from the beehives, without additives or dubious mixtures. You can see how we produce honey in this post.

Why These Ingredients

Oregano: Besides being an excellent source of vitamins and minerals, it has expectorant action, and it is anti-inflammatory, antioxidant, and antimicrobial. 

Thyme: Like oregano, thyme is also an excellent source of nutrients, and it is expectorant, anti-inflammatory, digestive, antioxidant, and antiseptic. 

Lemon: Rich in vitamin C, it is also antioxidant, digestive, and hydrating. Lemon is one of the anti-inflammatory foods and strengthens the immune system.

Honey: Relieves cough and sore throat. It has soothing, antioxidant, antimicrobial, and  healing properties. It is an excellent food in strengthening the immune system.

Want to know more about growing and using medicinal herbs at home? You might like to read our book: "The 5 C's of Aromatic and Medicinal Plants - Cultivate, Care, Collect, Conserve and Consume - 30 Plants and Their Properties". Learn more at the link below.

Method

1. After harvesting the herbs, remove the leaves from the stems until you have 25g of plant.
2. Place the leaves in 200ml of water and bring to a boil. The goal is to make a decoction with a maximum boil of 5 minutes.
3. After the decoction, remove from the heat and leave the pot covered with the plant to macerate in the water for 24 hours.
4. Strain the water so that it is completely free of plant remains (place the plant remains in the compost bin).
5. From the remaining water, use 50ml.
6. Make lemon juice and strain it to obtain only the juice, discarding the pulp (put the pulp in the compost bin).
7. Weigh out 150g of honey.
8. Place the 3 ingredients in a pot over low heat until the honey is diluted. Do not let it boil! The goal is only to dilute the honey so that the ingredients mix together. The ingredients can be put directly into the pot, but we prefer to use a double boiler. This helps the honey not to heat up as much or as quickly, which also helps preserve its properties.
9. Once the liquid is uniform, turn off the stove and remove from the heat.
10. Let it cool a little and pour the syrup into a previously sterilized glass jar.

The liquid will be slightly thick just as a conventional syrup.

This recipe yields about 270ml of syrup. The final yield, depends on the thickness of the honey.

Some Extra Tips

Each person has their own taste and this recipe is just our suggestion. So after you taste it for the first time, and if you want to adjust the recipe to your taste, here are some tips:

• For a more aromatic syrup, increase the amount of herbs a little bit while keeping the same amount of water. 

• For a less acidic syrup, decrease the amount of lemon juice. The acidity of the lemon is always variable and we chose this amount according to the acidity of the lemons on our lemon tree.

• The thickness of the final liquid will depend a lot on the thickness of the honey. We do not advise, however, to add much more honey. Instead of increasing the amount of honey, you can decrease the amount of lemon juice, for example. We also emphasize again the importance of choosing a honey with a mild flavor.

Intake

• We advise letting it cool completely before intaking.

• Take this syrup when you have the usual cold and flu symptoms. 2 - 3 tablespoons of syrup per day. 

• Shake the jar before each use.

Warning: this syrup is very tasty and can make you want to take it...very often! So you have to be careful not to intake too much, especially if you are diabetic!

How To Store

Although it is not necessary to store in the cold, the jar can be placed in the refrigerator to make it last longer and keep the liquid thicker.

If stored at room temperature it can last about 4 weeks.

If stored in the refrigerator it can last about 6 weeks.

Natural Medicine vs Conventional Medicine

While natural medicines are often effective and sufficient for a cure, you must remember that each case is unique and what works well for some people may not work for others.

As always, it is important to remember that natural medicine may not be sufficient to replace conventional medicine when the latter is really needed. If flu symptoms are persistent, it is advisable to consult a doctor or pharmacist.

VIDEO - Natural Syrup with Herbs, Lemon, and Honey | For Dry Cough and Flu Symptoms

How To Preserve Hydrosols and Prolong Their Shelf Life

Hydrosols are floral waters of fragile nature and must be stored properly if they are to be used over a long period of time. Hydrosols are not as concentrated as essential oils, nor do they have the same antibacterial power, which makes them subject to a faster deterioration. Still, in order to enjoy their aromas and therapeutic properties for longer, it is worth knowing how to preserve them.

We have already shown, here on the blog, how to make hydrosol and how to make hydrosol with an alembic. In this post we will give several tips for storing these delicate aromatic waters.

Check out our infographic with all the information for preserving hydrosols.

Infographic How To preserve Hydrosols de Blog da Horta Biológica

Some Items For Storing Hydrosols Properly

How to Know If The Hydrosol has Gone Bad

When the hydrosol is contaminated or its shelf life has ended, you can identify a white matter floating in the water. This matter, which can sometimes also be dark, is nothing more than a mold stain that forms in the water. In transparent bottles it is easier to identify the presence of mold in the water. A total absence of aroma may also be an indicator that the hydrosol has lost its properties and should no longer be used.

 

What to Do With Expired Hydrosols

Hydrosols should not be discarded. They can be used to water the plants or can be added to the compost pile.

And this is how you preserve hydrosols for a long time! With all this information we hope everyone can get the most out of their plants. 

Until the next post, take good care!

How To Make Smudge Sticks | Homemade Natural Incense with Herb Bundles

Throughout the year there are many plants that can be collected directly from nature and used in various ways for physical and emotional well-being. In today's post we will show you how to make natural incense at home, in a simple and economical way, using seasoning herbs. At the end of the post you can also watch our educational video explaining how to make these smudge sticks step by step.

Herb bundles can be made for many purposes. Some people make them as a form of aromatherapy, to purify the air, or to clear energies from closed spaces. Whatever the reason for making homemade incense, it is always an excellent opportunity to take a walk in the countryside and collect these herbs that, besides incense, can also be used for cooking or making tea. 

Each plant has its own properties and can be used for a different purpose. Here are just a few examples:

Thyme. Improves mood and increases serotonin and dopamine levels.

Rosemary. Is refreshing, improves the ability to concentrate and has an air purifying action.

Mint. Helps relieve nausea and motion sickness, fights fatigue, and increases energy.

Lavender. Has a relaxing and antidepressant effect.

Oregano. Strengthens the immune system and helps eliminate viruses and bacteria from the air.

Fennel. Promotes well-being and increases self-confidence.

These are just a few examples of plants that can be used in home made smudge sticks. Now let's see how to make and use these herb bundles.

How to Make

Smudge sticks can be made with fresh or dried plants, but it's easier to make while the plants are fresh and flexible. They can be made with just one plant or a combination of several plants. So let's see how to make them:

1. Choose the plant and cut stems of the same size (more or less 20cm).
2. Compact the stems with your hands.
3. Tie one end with cotton thread or other natural material.
4. Pass the thread tightly around the plants.  
5. Repeat the thread in both directions. After drying the plant loses volume, so the thread must be very tight.
6. At the end, make a knot so that the smudge sticks can be hung while drying.
7. Leave to dry, hanging in a well-ventilated place, away from sunlight. Drying time depends on air temperature and humidity, but can take at least two weeks. 

How to Use

Herb bundles should only be used when the plants are very dry. 

To use, simply burn one end of the smudge stick. As with normal incense, you only have to burn the end for a few seconds. Then just let the aroma spread through the air... and enjoy!

This is a great way to enjoy nature both in and outdoors :)

Here's our step by step video to make smudge sticks.

How To Make  Smudge Sticks | Homemade Natural Incense | Herb Bundles

Stevia - How To Make Liquid and Powder Extract | Benefits | True Stevia vs Fake Stevia

Stevia (Stevia rebaudiana) is a sweet plant, native to South America, known to be a healthy substitute for sugar.

We have been receiving a few emails with questions about stevia, especially the one on sale in supermarkets. This is a good sign, as these questions show a growing concern for leading a healthier lifestyle, eschewing industrial and refined products. 

Did you know that the stevia sweetener you buy in supermarkets is not real stevia sweetener? It is often said, and rightly so, that we are always being misled!

The good news is that even stevia sweetener can be made at home. In addition to having more control over its quality, making things with your own hands also gives great satisfaction.  There's nothing like what's homemade!

In this post we will share:

• What are the benefits of stevia
• How to distinguish it from the products you buy
• How to make the liquid and powder extract
• How to use

After all, you don't need a sugar cane plantation to make sugar at home! All you need is a pot of stevia! If you do not want to sow, you can buy pots of this plant in nurseries and garden shops.

Before showing how to make stevia extract let's talk a bit about this very special plant.

Benefits and Curiosities of Stevia

Diabetes and Obesity

• Although its extract is substantially sweeter than sugar, stevia contains no calories which makes it an ideal sweetener for people with diabetes and those who want to fight obesity.
• Helps maintain proper insulin and blood glucose levels.
• Helps to control appetite.

Oral health

• Its enzymes and high vitamin C content help protect from inflammation of the gums, reduce plaque and the appearance of cavities.
• In Japan (one of the largest consumers of stevia in the world) it is used to make toothpaste, chewing gum and medicinal products to protect against bleeding gums and sore throat.

Cosmetics

• Apart from culinary applications, stevia also has cosmetic applications and can be used to make homemade moisturizers, as it tones, cleanses and softens the skin.

Other treatments 

• In some countries stevia is approved as a sugar substitute and is already used to treat hypertension, depression, fatigue, infections, skin problems, and sugar addiction.

All these benefits make stevia a healthy, long-lasting and affordable home sweetener.

It is important to remember that regardless of these benefits, and as we have indicated before in the post about Turmeric, to avoid overuse of superfoods it is advisable to speak to a nutritionist. If you are diabetic you should also consult your doctor for correct use, adapted to your particular case.

How to Distinguish from Store-bought Stevia

Ever since stevia appeared on the market, many fake products have been placed on supermarket shelves.

By making stevia sweetener at home, you can be sure that you are consuming real stevia. Apart from being a simple process it also saves you a lot of money.

Real or Pure Stevia

• It does not taste like sugar and is not white like sugar. It is green.
• It has a sweet taste, although not as sweet as industrialized stevia as processed stevia has other forms of added sugars.
• The taste of pure stevia is sweet when used in very small amounts. If too much is used, it becomes very bitter indeed!

Fake Stevia or Industrialized Stevia

• It is white, usually granulated, and very similar to refined sugar.
• Industrialized stevia does not have the same medicinal properties as pure stevia because it is altered through industrial processes where other forms of sugar are added, in order to make stevia more commercially attractive.

Many brands of stevia on sale have additives and hidden sugars. Some ingredients commonly found on setvia package labels, such as dextrose, sorbitol and erythritol, are added sugars. These are white, water-soluble and industrially produced for use as sweeteners.

How to Make Stevia Extract

Since store-bought stevia is what is is, why not make it at home? Let's see how to make liquid and powder extract in a simple way. 

Liquid

To make liquid extract use fresh or dried leaves. Powder can also be used, but this can make the process more difficult when it comes to straining.  

Various solvents can be used: alcohol, water or glycerin. When making with water or glycerin, the shelf life is very short. As only a small amount of extract is needed for each use, it is important that it lasts for months or years. So, here is how to make an alcohol extract.

1. Put the leaves (fresh or dried / cut or whole) in a jar. Do not use the stems.
2. Cover the leaves with unflavored, consumable alcohol such as brandy or vodka.
3. Cover the jar and store in a cool, dark place for 24-36 hours, shaking the jar occasionally.
4. After this time, strain using a sieve, coffee filter or nut milk bag.
5. Using a funnel, pour into an amber glass jar with a pipette.
6. Label with date.
7. Store in a dark, cool, dry place.

There are no exact amounts for making this extract. It is advised that only a few leaves and a little alcohol is used. The larger the quantity of ingredients, the sweeter and stronger the taste. It is also important to remember that you only need to use a very small amount at a time, which means that a small bottle will last for a long time.

Alcohol But Not Too Much

While consumable alcohol is an excellent preservative that will preserve the stevia extract for several years, one must be remember that these drinks also have their sweetness. So, if you do not tolerate alcohol well or want to reduce the sweetness at the end result,  you can still do an additional step before storing.

• After straining, heat the extract over low heat for 20-30 minutes, without letting it boil;
• After this step, pour into the jar and store.

Placing over low heat will cause the extract to reduce the alcohol content. However, it will also reduce the shelf life of the liquid which should be refrigerated and consumed within 3 months.

Powder

Picking and Drying Leaves

The leaves can be harvested throughout the summer, but are sweetest in early autumn/fall when the weather gets cooler and flowering begins.

1. Cut the plants at the base leaving 15cm for them to grow again.
2. Wash under running water.
3. Pick the leaves. The leaves are much sweeter than the stem. The stem is not used and should be placed in the compost pile.
4. Let the leaves dry. Some people use a dehydrator, but leaves dry well on their own and there is no need to use electricity. They can be dried indoors or open air, preferably in the shade. The drying time will depend on the air temperature. Ideally, leaves can be left to dry for a fortnight.

Grind

When the leaves are well dried, it is time to move on to extracting the powder. The process is quite simple:

1. To grind the leaves, use a food processor or a coffee grinder.
2. To make a very fine powder, use a sieve.

Store in an airtight jar in a cool, dry place.

How to Use

Both stevia liquid and powder can be stored for several years. You can also store the dried leaves and grind as needed.

Because it is sweeter than sugar, each use requires only a small amount. 3 to 4 teaspoons of stevia powder is equivalent to 1 cup of refined sugar, so when using stevia for cooking, you need to keep in mind that the amounts, texture and properties will be different.

The uses in food are many. From sweetening coffee, tea and juice, to making sweets, baking or roasting.

To sweeten, it can be used in 3 ways:

In powder form: crushed dried leaves to sweeten drinks.

In liquid form: also used to sweeten drinks or confectionery. You can use the extract already made or make an infusion.

Fresh leaves: the leaves are sweet and can be added to fruit salad or tea. They can also be used for making sweet and sour sauce, seasonings and cooking.

So, we hope we have helped clear up many doubts that have arisen about stevia.

Until the next post... take care!

Sage - From Cultivation to Harvesting

Sage (Salvia officinalis) is an aromatic and medicinal herb, also cultivated as an ornamental plant. It is widely used as a condiment in many cuisines around the world and has been used since ancient times to cure various ailments, in such a way that its name "salvia" in Latin means "to cure". It is a plant to which numerous medicinal properties are attributed, with internal and external uses and, nowadays, studies are still carried out on its effects on health. 

Those who do not have a garden can also enjoy the benefits and aroma of this plant, as sage can also be grown in pots. So let's see how to grow sage.

Watch our infographic for all the information on sage and how to grow it, from cultivation to harvesting time.

Sage de Blog da Horta Biológica

Coriander - From Cultivation to Harvesting

Coriander (Coriandrum sativum) is a seasoning herb that is used as a condiment all over the world. With its characteristic flavour and aroma, it is part of many everyday dishes and the best thing about it is that its cultivation is simple and the growing cycle is short. Some people like it, others can't stand its smell or taste, still this herb has been used since ancient times and numerous medicinal properties are attributed to it.

In this post, we are going to talk specifically about growing this plant. So let's see how to look after coriander, from cultivation to harvesting.

Coriander de Blog da Horta Biológica

Oregano - From Cultivation to Harvesting

Oregano is a plant of the genus Origanum of which there are more than 200 species. In this post we will talk about the cultivation of the species Origanum vulgare, which is widely used in various cuisines of the world, but mainly in the Mediterranean cuisine. It is also considered a medicinal herb for its antioxidant and antibacterial properties. 

In Portugal, in late spring and early summer, oregano can be found in the fields, where it grows spontaneously. For those who don't want to harvest or don't have access to native plants, here is a step-by-step guide to growing it in pots or in the garden.

Oregano de Blog da Horta Biológica

Lavender - From Cultivation to Harvesting

Lavender is one of the most versatile and appreciated plants, both by humans and insects. Melliferous, fragrant and with multiple medicinal properties, it is used to decorate homes and gardens and in aromatherapy as a relaxant and soothing, and is also suitable for caring for all skin types. There are more than 30 species and, in this post, we will talk about the cutivation of the species Lavandula angustifolia.

Lavandula angustifolia is the species that is most used in perfumery and the production of essential oils and does not exist naturally in Portugal. It can be seen in many gardens in our country, but it has to be cultivated. Let's see how to grow this beautiful plant.

Lavender de Blog da Horta Biológica

Differences Between Fennel and Anise

In previous posts we talked about Fennel and Anise. Many people confuse these plants or think they are the same thing because they are similar. However, these are different plants and it is about these differences that we are going to talk about in this post. At the end of the post you can also watch the video where we show comprehensive images with the differences between both plants.

Similarities

These plants are confused because they have some similarities, such as:

• Both have a sweet aroma.
• Both are native to the Mediterranean basin.
• Both have similar medicinal properties and are especially indicated to care for all parts of the digestive system.
• Both are from the same family (Apiaceae), which means they have some morphological similarities as well.

Differences

Although they have similarities, these plants are easily distinguishable. Watch our infographic to know all the characteristics that differentiate them. 

Fennel vs Anise Chart de Blog da Horta Biológica

To learn in detail about these differences, take a look at our video now. If you like our content and haven't subscribed to our Youtube channel yet, take the opportunity to do so, if you don't want to miss a thing!

VIDEO - Differences Between Fennel and Anise

Parsley - From Cultivation to Harvesting

Parsley is one of the most commonly used culinary herbs, especially in the Mediterranean cuisine. Although it can be easily grown in pots, it is also an excellent plant to have in the vegetable garden to keep pests away, such as the carrot fly. In this post we will talk about all the stages of its cultivation.

See our infographic on how to plant, care for, and harvest parsley.

Parsley de Blog da Horta Biológica

Rosemary - From Cultivation to Harvesting

Rosemary (Rosmarinus officinalis) is an aromatic, medicinal, and ornamental plant with numerous benefits and uses. It can be easily grown in the vegetable garden, flower garden or in pots. In this post we will talk about growing this very versatile and lovely plant. To learn about the benefits of rosemary visit our post Rosemary: Medicinal Properties and Ways of Use.

Now let's look at how to care for rosemary, from cultivation to harvesting.

Rosemary de Blog da Horta Biológica

Lemon Balm - From Cultivation to Harvesting

With its wonderful lemon scent, lemon balm is a melliferous, seasoning, and medicinal plant. It is mostly known for its calming properties, and both its tea and essential oil are used to treat nervous system disorders.  

Lemon balm is an easy to grow and very useful plant, so it is good to have it as an integral part of your home pharmacy. So let's take a look at how to grow it.

Lemon Balm de Blog da Horta Biológica

Basil - From Cultivation to Harvesting

Basil is an aromatic plant with many culinary and medicinal uses. There is a wide variety of species, and in this post we will talk about growing the most common species, great basil (ocimum basilicum).

Basil can be annual or perennial depending on growth conditions and it has insect repellent action. Therefore, it is a good ally in the vegetable garden. It is considered a good neighbor to tomato plants, keeping pests away and stimulating their growth. Let's see how to grow this species.

Basil de Blog da Horta Biológica

Anise (Pimpinella anisum) - From Cultivation To Harvesting

Anise (Pimpinella anisum), also known as aniseed or anix, is a plant native to the Mediterranean basin and Middle East and, due to its therapeutic properties, is especially used to relieve various problems of the digestive system, such as indigestion, swelling and gastritis. It is a very aromatic plant and its fruits (or seeds) are used to make tea. When grinded they are also used for making of liqueurs, sweets and other cooking.

In order not to make this post too long, we will talk about the properties of anise in another post and we will now focus on how to grow this plant. At the end of the post you can also watch our educational video, which we filmed over 4 months to show all the stages of development of the plant, from cultivation to harvesting and conservation.

It is important to say that the approximate yield of anise is from 600kg to 1ton/ha, which becomes a low yield when grown in a pot, so it is advisable to prepare several pots or cultivate in a larger area of the garden to obtain a good quantity of seeds. Check out our infographic with the specifications for growing anise.

Anise - From Cultivation To Harvesting de Blog da Horta Biológica 

VIDEO: Anise (Pimpinella anisum) - From Cultivation To Harvesting