Herbal Syrup Recipe for Leafy Herbs

Anise hyssop syrup in an Anise Hyssop + Yarrow Gimlet (featured in Native Culinary Herbs: Online Gardening Course)

Herbal syrup is a traditional way to deliver a remedy in a delicious package. When made with honey, syrups can soothe the throat, support seasonal allergies, and appeal to folks of all ages. Note: Children under age 1 should not be given honey.

Simple syrup is a basic cocktail ingredient made with sugar and water. Recreational syrups can be jazzed up—and made medicinal—with the addition of herbs. Substitute sugar for honey in the recipe below if desired.

This recipe is appropriate for soft plant parts—leaves and flowers. Some of my favorites are anise hyssop, holy basil (tulsi), lemon verbena, rose petals, lemon balm, and bee balm (Monarda didyma). If you want to make a syrup with herbal roots, bark, seeds, or berries, this elderberry syrup recipe can be used.

I love using herbal syrups to flavor sparkling water, plain yogurt, oatmeal, and smoothies. You can drizzle them over ice cream, or use them in fancy cocktails/mocktails.

Ingredients:

• 1 C (0.24 L) chopped fresh herbal leaves/flowers (1 oz/28 g by weight), or 1/2 cup dried + crumbled herbs

• 1 1/4 C (0.24 L) water

• 3/4 C (177 mL) honey, to taste

Bring water to a boil. Place herbs in a heat-safe vessel. Pour boiling water over herbs, stir, and cover vessel with lid. Steep 20 minutes.

Strain herbs out of liquid, pressing as much liquid from the herbs as possible. Combine 1 C (0.5 L) herbal liquid with the honey. Voilà! Enjoy the leftover herbal liquid as tea.

• 1 C (.24 L) honey makes a thinner syrup with stronger herbal flavor; refrigerate and use within 2 months.

• 2 C (.5 L) honey makes a sweeter, thicker syrup that will last longer in the fridge; use within 6-12 months.