By Sarena-Rae Santos, Natural Health Blogger
As a child, I was famous for having chronic bronchitis annually. There’s nothing like a booming cough to alarm the school nurse, resulting in a doctor’s visit and a prescription-grade cough suppressant and steroids.
If you read our blog, Natural Remedies for Bronchitis, you know chronic bronchitis is a constant irritation or inflammation of the lining of the bronchial tubes. It isn’t contagious, but it is uncomfortable and relatively long-lasting. Chronic bronchitis typically lasts at least three months, with recurring bouts occurring for at least two consecutive years. Chronic bronchitis symptoms include:
- Production of mucus (sputum), which can be clear, white, yellowish-gray, or green, can rarely be streaked with blood.
- Shortness of breath
- Slight fever and chills
- Chest discomfort (1)
Little did we know, I probably only needed some mullein leaf.
Why We Love Mullein
If you read our mullein herbal profile, you know mullein leaves, flowers, and roots have been used for centuries to help coughs, bronchitis, asthma, and just about every respiratory issue under the sun. Mullein was traditionally used for tuberculosis (2). The flowers and leaves contain saponins that help rid the body of phlegm and mucilage, which soothes irritated membranes.
Native Americans often smoked the plant to cure asthma and used tea from the roots to calm coughs. Mullein holds expectorant and demulcent effects, which accounts for this herb’s documented use as an antidote for the respiratory tract (3).
Cherry bark and mullein make an excellent team, alleviating winter coughs and colds. Take twice daily (when waking and going to bed) when a persistent cough arises.
I highly recommend Earthley’s Cough-B-Gone if you’re not a DIY person.
Mullein Cherry Bark Cough Syrup
- 1 pint of distilled water
- 1/8 cup dried wild cherry bark
- 1/8 cup dried mullein leaves
- ½ cup raw honey
Step 1: Warm one pint of distilled water over medium-low heat before adding the dried cherry bark and mullein leaves.
Step 2: Allow to heat for at least 20 minutes, up to two hours (on lower heat). The longer you warm the herbs, the stronger the cough syrup.
Step 3: Strain out the herbs, and add the raw honey to sweeten (and for additional benefits).
Step 4: Upon completion, bottle, refrigerate, and be prepared for the winter cough!
Notes: You can make a large batch and freeze it, then warm it when needed. It can be kept in the refrigerator for up to one month and in the freezer for 8-10 months.
*Cherry bark shouldn’t be consumed for more than 14 consecutive days.
This homemade cough syrup will do the trick whether you’re struggling with bronchitis or a seasonal cold. Don’t buy the toxin-filled over-the-counter syrups when you can make a restorative remedy in a matter of minutes.