Make cough syrup yourself

Make cough syrup yourself

Make cough syrup yourself

When coughing, the diaphragm, back and abdominal muscles are tensed and the air is expelled from the bronchi. A cough is strenuous and tires the whole body.

There are two types of cough: dry and productive cough. With a dry cough, also known as a cough, no secretions come out. In the case of productive coughing, the bronchial tubes are cleaned by the coughing thrust and mucus and inhaled pollutants are transported out.

Dry and productive cough can be treated with natural foods and spices. A combination of anti-inflammatory, antioxidant and immune-boosting foods has an expectorant, antibacterial effect and is directed against viruses and bacteria that provoke the cough. If the viruses and bacteria are eliminated, the cough disappears.

A natural cough syrup is easy to make and consists of ginger, honey, lemon and water.

Ginger helps to expand the bronchi, has an expectorant effect and supports the removal of mucus from the body. It also has an antibacterial, antiviral and anti-inflammatory effect.

Honey soothes the throat, reduces cough and has an antioxidant, antimicrobial and fights infections in the upper respiratory tract.

Lemons provide the powerful antioxidant vitamin C, strengthen the immune system and have antiviral and antibacterial properties that are directed against infections.

  • ¼ cup of ginger slices
  • 1 cup honey
  • 1½ to 2 tablespoons of lemon peel (from organic lemons)
  • Freshly squeezed juice from 2 lemons
  • 1 cup of water
  • knife
  • Kitchen grater or lemon scraper
  • cooking pot
  • spoon
  • measuring cup
  • scree
  • bowl
  • Mason jar for storage
  1. Peel and slice the ginger.
  2. Wash the lemons and rub the lemon peel with a kitchen grater or lemon scraper. Then press both lemons.
  3. Pour 1 cup of water into the pot and add ginger slices and grated lemon peel.
  4. Bring the mixture to a boil and then simmer for 5 minutes at low temperature.
  5. Strain the solution through the sieve and set aside.
  6. Put 1 cup of honey in a saucepan and heat over low heat, but do not let it boil.
  7. Add the previously strained ginger solution to the honey and mix well. Then stir in the freshly squeezed lemon juice and stir over a low heat for 3 minutes.
  8. Unscrew the hob and put the cough syrup in a mason jar.
  • Children between 3 and 5 years old can slowly suck 0.5 to 1 teaspoon of this cough syrup every 2 hours.
  • Children between 5 and 12 years old can slowly suck 0.5 to 1.5 teaspoons of this cough syrup every 2 hours.
  • Adults can slowly suck 0.5 to 1 tablespoon of this cough syrup every 2 hours.

Storage: The cough syrup should be sealed airtight and stored in the refrigerator. If stored properly, it can be kept for several months.

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Christina Cherry
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