Herbal Cough Syrup, Made At Home

In anticipation of my seasonal and annoying cough, I started a few tinctures brewing back in the fall.  The ghost pepper and the wild cherry bark tinctures were made using grain alcohol and the comfrey leaf tincture was made with apple cider vinegar.  I must say, these mysterious looking jars sitting in my kitchen have been the inspiration of many interesting conversations over the past several weeks.

 My cough started the other day, just as I expected it to.  Well, today I used my homemade tinctures and made an awesome cough syrup!  I've been breathing with ease and have not coughed once since I took a dose several hours ago.  My formula is a slightly modified version of the formula I was taught by Dr. Philip Fritchey, M.H., N.D., CNHP.  If you would like to make your own, here is the formula I used.
  • 4 oz wild cherry bark tincture
  • 4 oz comfrey leaf tincture
  • 1 tsp ghost pepper tincture
  • 3 oz raw honey
  • 3 oz vegetable glycerin
wild cherry bark
I stirred it all up and stored it in a glass bottle.  No refrigeration needed.  It is suggested that a child's dose is 1 tsp and an adult's dose is 1 TBSP.  I diluted my dose in a little water because it is pretty intense stuff.

 Be sure to always label your homemade formulas!

 * IF ALCOHOL CONSUMPTION IS OF CONCERN TO YOU, SIMPLY ADD A SMALL AMOUNT OF VERY HOT WATER TO YOUR DOSE OF COUGH SYRUP.  ALLOW TIME TO COOL BEFORE INGESTING.  THIS WILL CAUSE THE ALCOHOL TO EVAPORATE.

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