Herbal Elixirs

Herbal Elixirs:

Herbal Elixirs are done with the stove top method. Making your own elixirs save money and is good for you!

  • Elixirs made with alcohol will have a shelf life of 1-2 years.
  • Jelly Elixirs have a refrigerated life of about a month.
  • Honey Elixirs will have shelf life of about 1 year.

lavender receipes, herbal elixirs

Licorice Elixir Cough and Cold Recipe

Yields 1
Infusion Time 45 minutes
Cook time 30 minutes
Total time 1 hours, 15 minutes
A teaspoon several times a day will not only soothe a sore throat and/or cough, but will cater to a sweet tooth also. You can also make this as a tea infusion. Boil the roots, strain, cool and drink.


  • 1 cup Boiling Water
  • 1 teaspoon Licorice Root (Chopped)
  • 1 tablespoon Dried Hyssop
  • 1 cup Organic Honey


Step 1
Steep One Teaspoon of Chopped Licorice Root in 1 Cup of Boiling Water
Steeping Herbs
Step 2
Strain and Reserve the Licorice Liquid
Elixir how to Strain
Step 3
In a saucepan, stir together One (1) Cup of Honey, Licorice Liquid and Hyssop. Bring to a Boil, Reduce Heat and Simmer Covered for 30 Minutes
Herbs Simmering
Step 4
Strain Entire Mixture in a Mason Jar or Amber/Dark Colored Bottle. Cap or Cork Tightly. Store in Refrigerator for up to a week.
Straining Herbs into Elixir Jar

Missouri Honeysuckle Jelly Recipe

Yields 4-5
Infusion Time 24 hours
Cook time 4 minutes
Total time 24 hours, 4 minutes
Medicinal Qualities Vegetarian
Therapeutic Uses Appetizer, Bread, Breakfast, Condiment, Dessert, Lunch, Snack
Misc Child Friendly, Serve Cold, Serve Hot
This homemade honeysuckle jelly is awesome for toast, bagels, crackers, fruit and will satisfy your sweet tooth. Keeps for up to a month in the refrigerator.


  • 4 cups Honeysuckle Blossoms (Pull of end green part if attached when picking blossoms - bitter)
  • 4 cups Boiling Water
  • 1 box Pectin (I used the box type)
  • 2 tablespoons Lemon Juice (You can substitue Lemonade if you don't have lemons)
  • 4-5 cups Sugar (Depending on taste 5 cups makes jelly very sweet)


Step 1
Pick four (4) cups of Honeysuckle Blossoms, pulling off end green if attached and rinse gently
Step 2
In a large bowl, pour four (4) cups of boiling water over the blossoms
Step 3
Set covered blossoms in refrigerator overnight. You can keep blossoms refrigerated up to three (3) days.
Step 4
Strain juice from blossoms into saucepan with tight mesh strainer or cheesecloth - Do not worry about color of juice if brown or green.
Step 5
Add box/package of pectin and lemon juice and bring to hard boil for two (2) minutes
Step 6
Now add five (5) cups of sugar and stir gently while bring to boil again for two (2) more minutes
Herbs Simmering
Step 7
Siphon off foam from mixture with spoon or small mesh strainer. Do not worry about the color, this will change.
Step 8
Pour mixture into clean glass jars with tight fitting lids
Step 9
Soak jars in a warm bath - Saucepan with warm water will do.
Step 10 Refrigerate jars and allow a few hours for mixture to gel.
Step 11 Enjoy on toast, bagels, crackers, fruit. Give away has gifts.

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