With spring and summer seasons beginning to Rise, I become a totally different beast. I spend hours out of doors sniffing the air, eyes on the ground, rapidly identifying most of the plants that come within view. I admit it, I am a junky…..and have to feed my habit of wildcrafting culinary and medicinal herbs. Botany was my soft spot in academia, and has become a skill I simply adore. I spend hours upon hours simply looking for and harvesting delectable and healing plants.
Honeysuckle flowers are the sweet heralds to the coming of summer. I love their aromatic, sugary scent that fills the air. Last summer I made multiple batches of Honeysuckle Syrup and cough drops and thought you might like the recipe.
Honeysuckle flowers have a variety of medicinal qualities including anti-inflammatory relief for headaches, they reduce fever, are excellent for bronchial spasms and coughs, and protects against viral and bacterial infection. In addition to its medicinal uses, the syrup is mild, and can be used simply as a sweetener in your cup of tea or drizzled over pancakes.
Pick the blossoms in the early morning, preferably before the heat of the day begins. Lay the blossoms out and remove the green sepal end at the base of the flower. Rinse the blossoms gently and place in a small pan. Create an herbal decoction by pouring 2 cups of boiling water over 1 cup of packed honeysuckle blossoms. Let this steep for a minimum of one hour. When cool, place the pot over a low flame and bring to a simmer. Simmer on low for about 30 minutes to reduce the liquid volume to 1 cup. Watch carefully. When completed, strain the decoction and compost the flowers.
To 1 cup of decoction, add 1 cup of sugar and 1 tsp of lemon juice. Bring to a low boil and cook until it begins to thicken. Pour immediately into hot sterilized jars, put on scalded canning lids and hand tighten. Place jars apart by a couple of inches to cool. Sealed syrup last up to a year when stored in a cool, dry place.
I make cough drops by boiling the decoction and sugar to a hard candy stage. I prepare a 9 x 13 inch casserole dish with confectioners sugar. I spread the sugar evenly in the pan and make small depressions using the bottom of a small glass vial. I then pour the candied decoction into the depressions with a small Pyrex measuring cup. Let cool and wrap each drop in wax paper. Store drops in a glass jar with a tight fitting lid.