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When
drunk as a tea, the herb will promote mental acumen and clarity.
A native of Europe, but now naturalized throughout North and
South America, horehound is a hardy perennial of the mint
family - with its telltale square stem - and, like most mints,
can become invasive if not controlled. The herb can be started
from seed or cuttings in the early spring. The seed should
be sown just below the surface and cuttings should have about
a one-foot spacing. Rings of small white flowers will appear
from June to September in the second year of growth, but the
leaves may be cut for use or drying in the first year.
Horehound won't win any beauty prizes in your garden, but
ironically, when dried, the leaves and flowers make an attractive
addition to arrangements of everlastings. The herb will flourish
under the most marginal of circumstances, in poor dry soil
for example along the edge of driveways and other neglected
areas. The only threat to horehound is to sit in very wet
conditions over winter. A couple of more ornamental species
of the herb are silver horehound, with its woollier leaves
and whiter flowers and the denser Spanish horehound, with
pink flowers. Unfortunately, both of these are only hardy
to Zone 7. The Mediterranean plant, black horehound (Ballota
nigra), although also a member of the mint family, is
a different species with a very unpleasant odor.
Other than as a tea, horehound has no culinary application,
although the herb was once used to flavor ale in England.
Horehound is the champion herb for chest problems and has
enjoyed this role for thousands of years. The Greek physician
Dioscorides (AD 40-90) advocated a decoction of horehound
for tuberculosis, asthma and coughs. The herb is an effective
immune booster and is quite nutritious, containing vitamins
A, B, C and E, essential fatty acids, iron, potassium and
marrubin (an expectorant).
Horehound has proven to be effective in loosening phlegm and
mucus in the bronchial tubes and in the lungs. It will also
relieve coughs and sore throats. The German government's committee
of herbal experts known as Commission E, has sanctioned horehound
for use against bronchial problems, including laryngitis.
To make your own Horehound Cough Syrup, you'll need:
· ½ cup of fresh horehound leaves (or ¼
cup of dried)
· 2 cups of water
· 3 cups of liquid honey
Place
the horehound a stainless steel pot with the water and bring
to the boil. Remove from the heat and allow to steep for about
10 minutes. Strain and then add the honey. Mix well and bottle.
The amount of honey can be adjusted for taste and consistency.
For making Horehound Cough Drops
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·1
cup of fresh or dried horehound
· 1 cup of water
· 2 cups of brown sugar
· 2 Tbsp. honey
· Enough icing sugar to cover finished drops.
Put
the horehound leaves and water in a stainless steel
saucepan and bring to the boil.
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Simmer for 20 minutes and then cool. Strain and squeeze out
the herbs. Put the liquid back into the pan and add the brown
sugar and the honey. While continually stirring with a wooden
spoon, bring the liquid back to simmer. Keep stirring and
when the liquid falls from the spoon in a thread, test it
by dropping it into a cup of cold water. If you have a candy
thermometer, the temperature should reach at least 300 degrees
F. When the mixture hardens enough to crack with your teeth,
it's ready. If you overdo it and the mixture crystallizes,
just add more water and a little more honey. When ready, poor
the mixture into a lightly buttered baking dish. When cool
enough, score the top to facilitate breaking the hardened
mixture into squares or diagonals. Once broken up, shake icing
sugar over the horehound cough drops to keep them from sticking
together. Store in a moisture-proof glass jar.
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