The Recipe: Blood Building/Liver Nourishing Syrup

So yummy I had to share!

All herbs are dried:

1/2c burdock root
1/2c dandelion root
1/4c astragalus root
dash of fennel seeds
dash of ginger

Tweak ingredients as needed.  If you have a warmer constitution or heat issues, omit the ginger.

Add the burdock, dandy and astragalus to 2 cups of water in a saucepan with lid.  Simmer on low for 1-2hrs.  Do not rush this.  A nice long and steady decoction is needed to pull out the inulin and polysaccharides wanted.  Add the fennel and ginger for the last 20 minutes of decoction only.

Strain the herbs.  I ended up with approximately 1 cup of liquid at this point.  I then ran the spent roots through my juicer and added that extra few tablespoons of sediment-heavy liquid to my decoction.  Personally, I think this step is very important, but not absolutely essential. 

Let it cool just a bit, then add 1/2c or less raw honey.  I used closer to 1/4c as I want to taste the herbs more than the honey.  Bottle and store in the refrigerator for up to 3 months.  Enjoy liberally!

I take a tablespoon a few times a day, but especially at night with my probiotic supplement. The flavor is earthy and sweet and pleasing to almost anyone's palate.