When I began my herbal adventures I stumbled across a book by Rosemary Gladstar. In the book Rosemary spoke of a syrup she made one winter of just onions and honey and how she swore it kept her family from getting sick that winter. So I had to try it. While we still got sick that winter, it wasn’t nearly as bad. Since then, this had become a staple in my home!
So, why does this work? Onions are full of an enzyme that is activated by its make-you-cry sulfur compounds. This enzyme is important because it helps play a significant role in the bodies natural detox process. On top of this, onions also contain anti-inflammatories properties to help relieve some of the aches and pains associated with most winter illnesses. Onions also contain a prebiotic (the building blocks of probiotics), and a compound that contain potent antioxidants!
This smelly powerhouse is also safe for pregnant and nursing women! Due to its unique preperation it is also safe for children 2 and above. Trust me when I say the sweetness of the syrup can win over the pickiest of palates.
Before you say anything about the honey losing its properties because it is being cooked, think of the honey here more as a mode of carrying the onions goodness than holding medicinal value in this recipe.
Honey Onion Syrup by Rosemary Gladstar
2-4 onions, peeled and sliced into thin half moons
1 clove of garlic, peeled and smashed (optional)
1 – 16oz jar of honey – 8oz or smaller is okay, just decrease the onions.
1 quart glass jar, preferably wide-mouth
Medium Funnel
Strainer (optional)
In a deep pan, place the onions and garlic. Pour enough honey over the onions and garlic to just barely cover it. Turn the heat to low and warm over low heat for 2-3 hours, or until the onions become soft and the honey tastes strongly of onions. Do not bring it to boil as this will reduce the medicinal properties of the honey.
Remove from heat and decided if you are going to strain it or keep the onions. Both options work great. If you are going to strain it, you will need to strain it while it is hot. Place a funnel in a quarts glass jar and place the strainer on top. Slowly pour the hot syrup into the strainer. You may need a second hand here to hold the strainer, as things can shift when the onions hit it. Leave the strainer to sit for a moment so all the honey goodness drips through the onions. You can save the strained onions and eat them as a candied treat or toss them. strain the syrup. Partially cover the jar and let cool until you can touch it. Lid it and store in a cool dark place. I personally prefer the fridge door, but it is self-stable for 3-4 months.
If you wish to keep the onions, spoon the onion and syrup into a wide-mouth jar. Partially cover the jar and let it cool until you can touch it. Lid it and store in a cool dark place. I personally prefer the fridge door, but it is self-stable for 3-4 months.
Dosing:
Preventative:
For children 2-5: give 1/2 teaspoon (tsp) a day
Ages 5 and up: give 1 tsp a day.
During an illness or at the onset:
Ages 2-5: 1/2 tsp 2-3 times per day
Ages 5 and up: 1/2-1tsp 3-4 times a day.
Adult: 1tsp every 2-3 hours
Note: Never give children under 2 honey as there is a chance of botchalism. Although, nursing mothers can take the syrup and pass the benefits on to the child through breastmilk.
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