Germs are so inevitable when you’ve come to the realization that neither you nor your family can live inside a bubble. And actually exposure to some germs is a good thing for building a strong immune system but the symptoms that come along with it can be a painful nuisance. We avoid using OTC medicines as much as possible – they literally expire before we get to finish the bottle but like to alleviate as much discomfort as (safely) as possible. Right now it’s germ season, aka cold season, and despite our best efforts at least two of the kiddos got pretty bad colds. And though they’ve gotten through most of it on plenty of liquids and homemade soup there is still that terrible cough that likes to hang on till the eleventh hour.
Years ago my mother in-law gave us this simple recipe for making cough syrup for our kiddos when our daughter had bronchitis. And we’ve been using ever since then. I’m not surprised that it worked – after-all, the woman is a genius – but the fact that it worked better than what the doctors had prescribed was the real eye opener. And now I have to add this bit of disclosure – Neither I or my sweet mother in-law are physicians and you should always check with a doctor before changing medicines and treatments. You don’t want to create more problems by going rogue on a treatment plan.
Making the Cough Syrup
We reuse glass jars from things like salsas and pasta sauces – really because it’s as food safe as you can get and who doesn’t want to be safe? You can run them through the dishwasher after removing the labels or just soak them in warm soapy water in the sink.
2 Organic Carrots
1/2 of a lemon
Chop, grate or peel at least 2 carrots and add them to the glass jar – you can use as many as you like depending upon how much of the cough syrup you will be using keeping in mind it is perishable
Add honey – fill about half way to the amount of carrots used
Squeeze in the juice from the 1/2 lemon – if you end up making a larger batch you can squeeze in both halves of the lemon
Put the lid on and shake the mixture a little before putting in the fridge for a couple of hours. Stir before each use and no double dipping – seems to be a habit because it’s so easy to forget and just stick the spoon back in the jar. It happens and then I have to toss it and make more. We go through a lot of spoons!
If you want/need to make something a little stronger (for adults) you can add other ingredients (listed below) but I don’t recommend for children as they can actually burn while ingesting – seriously have you ever tried eating a slice of fresh ginger or garlic? So these options are strictly for adults. These should be added in small amounts and in addition to the original ingredients listed above. And don’t forget to label the jars – clear tape over a piece of paper will suffice if you don’t have any labels available.
thumb of ginger
1 garlic clove (sliced)
apple cider vinegar (organic) – no more than a tbsp
**In order to follow an organic recipe for this remedy be sure to use organic ingredients.