It began with a basket of freshly picked coltsfoot flowers, an old mason jar, and a tin of crumbly brown sugar. Over thirty years ago, my grandmother and I walked the wildflower meadow on a pastoral hillside that led down to the sparkling riverbed at my family farmhouse, plucking sunshine-yellow coltsfoot flowers near the water's edge.
These are old medicine, she said, as my little hands squeezed each blossom and leaf with delight while relinquishing them, soil-dusted roots and all, into the hand-woven wicker basket hung on her forearm. Later, she would guide me as I pressed my botanical bounty into the wide mouth of the dusty glass jar, followed by generous spoonfuls of molasses-scented sugar, securing the strange potion with a tight-fitting lid. We then dug a shallow hole near the ancient willow tree, and I lowered the jar into the cool earth and patted mulched leaves, and damp clay overtop, sprinkling in a few wildflowers for good luck. My grandmother told me that we had just made our first jar of cough syrup and would return at the end of summer to dig up the pot, now containing a treacly ferment of flowers and sugar that we could use for wintertime ailments.
I was utterly spellbound and loved the experience. Every moment. The communion with nature as we foraged for plants, the subtle witchery, learning about the medicinal applications of wild herbs, the process and privilege of gathering our materials and mixing the fine organic ingredients right at the source, the connection with kin as we shared recipes, passed down through generations of women, surviving through hardship, famine, and war, my ancestral inheritance.
In my heart, I became a herbalist that day, and the pillars of my ethos were erected, those of which I still stand on as a botanical distiller and modern skincare formulator. In those early years, I welcomed the calling of earth steward and eternal activist of this cosmic stone. I knew I would do all I could to learn about Indigenous plants, how to forage them sustainably while preserving and protecting their delicate ecosystem, and discover more about the ancient and modern methods of creating plant medicines to share with others. I would spend the next three decades reading, apprenticing, and studying under and alongside traditional herbalists and educators, absorbing like a proverbial sponge while unfurling the critical impact of our footprint and how crucial it would be to minimize my own steps while advocating and teaching others to do the same, in the hope that our uncultivated landscapes might be conserved for future generations, and for my own daughters that would walk hand in hand with me through that same meadow one day.
Buried Coltsfoot Cough Syrup
Coltsfoot Syrup has traditionally been used as a comforting remedy for coughs and respiratory discomfort. Its natural demulcent properties have long been utilized to soothe irritated throats and ease persistent coughs. Burying the coltsfoot syrup in the ground helps maintain a stable, cool temperature, which is essential for proper fermentation without modern refrigeration.
This time-honoured method enhances the syrup's effectiveness and revives the old-world practice of utilizing natural environmental conditions for preserving and fermenting herbal medicine.
This recipe is excellent to make in advance of cold and flu season. Using dried Coltsfoot Flowers allows us to enjoy this efficacious elixir regardless of season or bioregion.
Ingredients:
• 1 cup dried coltsfoot flowers (Tussilago farfara)
• 1 cup brown sugar
• 1 cup filtered water (or enough to cover the flowers)
• Optional: 1 tsp Sage, Thyme, Marshmallow Root, Licorice Root, Oregano, or Elderflower.
Instructions:
1. Prepare the Jar: Sterilize the mason jar by boiling it or running it through the dishwasher.
2. Combine Ingredients: In a bowl, combine the dried coltsfoot flowers and brown sugar. Add water to the mixture, enough to cover the flowers, and stir to combine.
3. Transfer to Jar: Pour the mixture into the prepared mason jar. Make sure the flowers are fully submerged under the water.
4. Seal the Jar: Ensure the jar is sealed tightly with its lid.
5. Burial: To maintain a stable fermentation temperature, bury the sealed jar in a cool, dark place, ideally underground. It may also be stored in a cool basement pantry or root cellar.
6. Fermentation Time: Allow the mixture to ferment for 4-6 weeks. Check occasionally to ensure the jar remains sealed and there are no signs of spoilage.
7. Strain and Store: Strain the syrup to remove the flowers after fermentation. Transfer the syrup to clean bottles and store them in the refrigerator for up to 6 months.
Adults can enjoy 1 to 2 teaspoons up to 3 times daily to soothe coughs and sore throats.
For older children, adjust each dose to a 1/2 teaspoon.
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Coltsfoot syrup should be avoided by individuals with liver conditions, pregnant or breastfeeding women, and children under 2 years of age. Always consult with a healthcare provider before using herbal remedies, especially if you have underlying health conditions or are taking other medications.
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Dominique Del Col is a holistic wellness educator, herbalist, environmental activist, and the founder of Tidelands House Fine Skincare & Stillroom. As a botanical distiller, she is passionate about preserving historic practices while integrating them with modern formulation methods. She enjoys nature walks with her husband and daughters, visiting the farmers' market in search of more raw honey and tending to her small flock of hens.