Whether you’re a newbie or a seasoned herbalist, herbal syrups are a versatile and fun way to enjoy the medicinal properties of herbs. Their sweetness perfectly disguises bitter-tasting herbs, making them a yummy and appealing choice, especially for children (or taste-sensitive folks like myself). Plus, syrups are thicker than other extraction methods, making them ideal for coating sore throats. And, since they are highly nutritious and brimming with health benefits, they can also serve as a functional food. Win-win!

My first homemade herbal syrup was influenced by covid, which caused me to develop an irregular heart rate and telogen effluvium. As always, my goal is to take charge of my health independently before seeking help from a doctor. After a month of illness, that remained the plan, even through long-covid.

Of course, there isn’t much that can be done for telogen effluvium; you must let it work its course, which it’s still doing years later. However, when it comes to heart health, there’s a whole lot that can be done. So, I got to researching. This led to me writing The Importance of Heart Health. I monitored my heart closely (via AppleWatch) and researched herbs promoting heart health. 

That brings me to my very first herbal syrup creation. As a beginner, I decided to stick to a single herb to avoid overcomplicating the process. I chose an herb that supported my heart and aided hair loss – hawthorn. Yep, my first herbal syrup was made from hawthorn berries (recipe coming soon), and it not only went smoothly but was delicious! 

What is an Herbal Syrup

Herbal syrups combine infusions or decoctions with equal parts honey or unrefined sugar to extract and preserve fresh or dried herbs. Honey or unrefined sugar is used as a preservative when making herbal syrup. Some alternatives to honey and unrefined sugar include glycerin, coconut sugar, and maple syrup. These three options can be replaced at a 1:1 ratio and will not interfere with preserving the herbal syrup or shorten its shelf life (1). 

If you read my post, How to Make an Herbal Infusion, you know infusions are best made with the delicate aerial parts of plants. Aerial parts/components refer to above-ground plant structures, such as stems, leaves, petioles (leafstalks), flowers, fruits, and seeds. If the plant compounds being used are very dense, such as bark, roots, twigs, or dried berries, it’s best to make an herbal decoction instead! 

One of my favorite herbal resources, the Encyclopedia of Herbal Medicine, mentions that aside from infusions and decoctions, herbal syrups can also be made from herbal tinctures! The book instructs to replace the 8 ounces of infusion/decoction with water and then stir in the tincture(s) after the syrup has cooled.

How to Make an Herbal Syrup

A single herb or combination can be used to create an herbal syrup. The ratio to make a syrup depends on the herbalist. The most common ratio is 1:1, meaning equal parts base to sweetener. According to Mountain Rose Herbs, you can use a 2:1 (2 parts base to 1 part sweetener) or 3:1 (3 parts base to 1 part sweetener) ratio. However, lower ratios require refrigerating the syrup and must be used more quickly. They also note that adding 1:3 (1 part tincture to 3 parts syrup) helps preserve the final product (2). This recipe follows a 1:1 ratio and makes 8 ounces of herbal syrup.

You will need:

• 8 to 12 oz. (1 to 1 1/2 cups) of filtered water (I filter my water with a Countertop Reverse Osmosis Water Dispenser)
• Digital kitchen scale (optional)
• 2-10 grams of dried or 4-20 grams of fresh herbs or 2 oz. (1/3 cup) herbal tincture(s)
• 250 grams (1 cup) of honey, unrefined sugar, or alternative (I use Nate’s 100% Pure, Raw & Unfiltered Honey)
• Extra-fine mesh strainer 
• Unbleached coffee filter 
• French press (optional, but highly recommended)
• Glass bottle with cork top or glass jar with lid (like a mason jar)

Step 1: Choose an Herbal Method

As mentioned above, an herbal syrup can be made from an herbal infusion, decoction, or tincture. Which herbal method you choose will determine how step 1 looks, especially if you don’t already have an extraction made. If you need the syrup quickly, I do not recommend making an herbal tincture now (the extraction method takes several weeks). If you’re making an herbal syrup with an already-made herbal tincture, skip to step 3.

Infusion (for soft/fluffy herbs): Combine 8 ounces (1 cup) of boiled water and 2-3 grams (1 teaspoon) of dried or 4-6 grams (2 teaspoons) of fresh herbs. Let steep for 15 minutes. 

Decoction (for hard/dense herbs): Combine 10 grams of dried or 20 grams of fresh herbs and 12 ounces (1 1/2 cups) of filtered water in a saucepan. Let simmer for 30 minutes. After simmering, the liquid level will reduce to about 1 cup. 

Step 2: Strain & Press

Let your infusion or decoction cool before straining the mixture through an extra-fine mesh strainer covered with an unbleached coffee filter into the optional French press. I highly recommend using a French press to extract the remaining liquid after straining because herbs can be expensive, and we don’t want our medicine to go to waste. 

Step 3: Thicken Consistency

In a saucepan, add 8 ounces (1 cup)  of herbal infusion/decoction or plain water (for the tincture method). Add equal parts 8 ounces (1 cup) of honey, sugar, or alternative. Bring to a boil and then drop the heat to a gentle simmer. Stir continuously until all the sweetener has dissolved and the mixture has reached a slightly thick, syrupy consistency. Please note: adding honey while the base is hot could result in losing some of the honey’s medicinal properties. If you’re using a tincture to make your herbal syrup, allow it to cool before stirring in 1/3 cup of tincture(s).

Step 4: Transfer & Label

Once cooled, using a funnel to avoid spilling the syrup, transfer the contents to a sterilized airtight jar for long-term storage. I highly recommend using a dark-colored glass bottle with a cork top, as syrups can ferment and explode if built-up air isn’t released. If you only have a glass (mason) jar, open it every few days (known as burping) to release air. Don’t forget to label your final jar with what the syrup is and when it expires (6 months). Allow to cool completely to avoid heating the glass storage container too quickly, which can cause it to shatter.

Dosage & Storage

This recipe makes 8 ounces, equivalent to 24 to 48 doses. The standard dosage for an herbal syrup is 1 or 2 teaspoons, up to 3 times per day. When stored in a cool place (I recommend the refrigerator), syrup can last up to 6 months. It has gone bad if you notice a rancid smell or visible mold at the top.

Frequently Asked Questions

What is the best way to source herbs?

There are many ways to source herbs. I usually purchase locally or online from Anthony’s Goods, Frontier Co-op, or Starwest Botanicals. However, there are many other brands and sourcing methods. I recommend reading my post, 3 Ways to Source Herbs, to find the best method for you.

What alternatives are there to honey or unrefined sugar?

According to The Herbal Academy, some alternatives to honey and unrefined sugar include glycerin, coconut sugar, and maple syrup. These three options can be replaced at a 1:1 ratio and will not interfere with preserving the herbal syrup or shorten its shelf life.

What is the best sterilization method?

You can sterilize handheld equipment like jars through the sanitation setting of a dishwasher or by boiling them in water. Simply place the equipment (including jar lids) in a large pot and fill it with water. Ensure all equipment is submerged in the water. Then, bring it to a boil and let it continue for 10-15 minutes. Do not let the water come to a boil first and then add the equipment; this can cause the glass equipment to heat too quickly and shatter. When removing the freshly sanitized equipment, I recommend using canning tongs. 

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