Here’s my recipe for an herbal remedy I use every year to combat what we’ve come to call “Winter Crud”. We also take it at the first sign of anything that feels like trouble coming on. This year’s formula uses mullein, echinacea, ginseng, and beebalm. I’ll update and repost this every year to tell you which herb’s I’m using and whether I’ve changed anything about how I’m making it.
Ugh. Winter Crud
I’m sure there’s a real name for it, but I don’t know what it is. We just call it the “winter crud” or “creeping crud” or “that
*bleeping* cough that lingers forever”. I don’t usually go to the doctor because I’m worried that there might be even more serious ailments lurking inside the office waiting room than the one currently plaguing me. So I generally rely on my trusty herbal allies unless it’s acute or serious.
The symptoms are always the same: deep congestion that’s hard to cough up, sometimes a low fever for a day or two at the beginning, and a few weeks of long-lingering congested cough.
Inevitably someone in the family gets it. Usually the whole household gets it. And so I like to have it ready to go. Most years I make extra for Christmas gifts, but this year I procrastinated too long.
Generally I don’t blog much about my herbal remedies because it feels like slippery ground when it comes to sharing that information outside my own little network of like-minded family and friends. But I’ve really had great results with this one and thought I’d share.
Please make sure you research these herbs to find out if they’re suitable for you and your conditions. Just the sugar alone is enough to send a diabetic into crisis.
I am not a doctor and am not prescribing or advising you to try this remedy. I’m just sharing how I make it and what I use it for. If you want me to make some for you, though, I will do that. See the link at the bottom of this post.
The precise list of ingredients I use for anything at all changes according to what I managed to gather the summer and fall before.
Today’s ingredient list for this year’s Winter Crud syrup features wild American ginseng root (Panax quinquefolius), mullein leaves (Verbascum thapsus), beebalm flower, stem, and leaf (Monarda fistulosa), and echinacea root, leaf stem, and flower (Echinacea purpurea).
All of the herbs except the cinnamon were responsibly foraged from right here at Wild Ozark. I never take more than a small percentage of ginseng (or any other roots) from a colony. When taking flowers, I always leave half behind for the pollinators. There is no shortage of mullein anywhere so I am less concerned with conservation of that herb.
I had blackberry syrup on hand from a failed batch of jelly this past summer, so I’m using it for the sugar content and for flavor. You can skip that ingredient and add back a cup of sugar to the recipe.
The Most Important Ingredient
The syrup must have mullein for it to be useful for this remedy at all, and thankfully mullein is easily found almost all year long here. I think the beebalm and ginseng also add a lot to the effectiveness. But if all I had was mullein, I’d go with it. And if sugar is an issue for you, it works just as well as a decoction alone. You’ll have to use it within a few days because the sugar is a preservative. It just won’t taste as good, but it’s a tolerable flavor.
I give instructions on how to make a decoction in my book 10 Common Plants Worth Knowing, but that one is for witch hazel tonic. Here’s a procedure for the mullein decoction recipe you can download. It’s in PDF format. Just save it to your hard-drive or print it out.
I’d love it if you’d “pin” it to Pinterest for me:
Mullein needs to be strained more thoroughly than most other herbs because of the hairs on the leaves. Make the decoction with the mullein, ginseng, and echinacea roots. Then add the leafy parts of herbs in the last phase of making the decoction, just before the final reduction.
You could make it yourself and it’s a great project to do so. If you try it and need to ask questions just email me. If you don’t have the ingredients or don’t want to spend a day stirring the cauldron, you can buy a pint from me.
About Wild Ozark
About the voice behind this blog, Madison Woods