In ancient and medieval herbcraft, roots were treated differently than leaves. The “old practice” involved Decoction, a method where hard, woody roots were simmered for long periods to break down their tough cellulose structures and release their “essential salts” and inulin.
Unlike modern cough drops that rely on glucose syrup and artificial menthol, the traditional healer would reduce this root broth until it was thick and then “glaze” it with raw honey. This created a heavy, grounding syrup that didn’t just mask a cough but acted as a “lung tonic.” It was especially used for those who lived in damp, cold stone houses or worked in dusty mills.
The Benefits
- Inulin Content: Elecampane is incredibly rich in inulin, a prebiotic fiber that supports the gut-lung axis and helps soothe inflamed mucous membranes.
- Expectoration: The natural resins in the root help thin out “stuck” congestion, making it easier for the body to clear the respiratory tract.
- Warmth: Historically, this remedy was classified as “hot,” meaning it was used to counteract “cold” illnesses, helping to stimulate circulation in the chest.
The Remedy: The Monk’s Honeyed Lung-Clearer
A traditional root-based restorative, free of refined sugars and industrial oils.
Ingredients
- 2 tbsp Dried Elecampane root (chopped small)
- 1 tbsp Dried Marshmallow root (for its soothing mucilage)
- 2 cups Filtered water
- 1/2 cup Raw, dark honey (such as Pine or Manuka)
- 1 stick True cinnamon (to add warmth and circulate the blood)
Instructions
- The Root Simmer: Place the Elecampane root, Marshmallow root, and the cinnamon stick into a ceramic or stainless steel pot with the water.
- The Reduction: Bring the mixture to a boil, then immediately turn the heat to the lowest setting. Simmer uncovered until the liquid has reduced by exactly half. The water will become dark and slightly “slippery” or thick—this is the medicine.
- The Maceration: Remove from heat, cover with a lid, and let it steep for an additional 30 minutes to ensure every mineral is extracted.
- The Straining: Strain the warm liquid through a very fine cloth, squeezing the roots to get the last of the concentrated extract.
- The Honey Binding: Allow the liquid to cool until it is just comfortably warm (if it’s too hot, the honey’s enzymes will be lost). Stir in the raw honey slowly.
- The Storage: Pour into a glass jar. Because of the high inulin and honey content, it will thicken into a rich, dark syrup as it cools.
