I was making pine syrup today, listening to the boys hacking away in the next room. They have a cold that came with a lingering cough which is resisting all of the chest rub and steaming. While I am not a huge fan of sugar, on occasion I admit that a cough drop is a good way to get extra herbs into them so I went ahead and made these up. Even Riley admitted that they are quite tasty, although she did mention it might be better to cut them into uniform rectangles while they are still warm.
While I certainly wouldn’t suggest this as your only line of defense, the ingredients can supplement a more comprehensive regimen. Pine infusions, when made properly-simmered in a tightly covered pan-retain the sesqiterpene lactones present in the needles which have a broadly anti-microbial effect like most essential oils. White Pine also has a fair amount of both Vitamin A & C. Peppermint oil has been inhaled as a remedy for upper respiratory distress since the days of the Greek physicians.
Line and 8 X 8 square glass baking dish with waxed paper.
2 cups pine infusion
2 cups organic evaporated cane juice
5-8 drops peppermint essential oil (food grade) or 1 tsp peppermint extract
In a heavy-bottomed saucepan dissolve sugar in pine infusion and bring to a boil. Let this boil until it reaches hard crack stage on a candy thermometer. Add peppermint. Pour this mixture into the glass baking dish and allow to cool. Turn it out of the pan and break it into small pieces.