Pine buds macerate with honey

Macerate Easy 25 servings Subscribe to youtube channel
Preparation time10 min
Waiting time14 days
Cooking time--
Ready in14 days 10 m

Natural extract from pine buds by cold maceration with honey (pine buds syrups), very good for treating various respiratory diseases (cough, bronchitis, pharyngitis, laryngitis, ...) as well as for the perfect taste and aroma.

Servings

Approximately 700ml, ~ 25 servings, one serving being considered 1 tbsp = ~ 25ml-30ml

Ingredients


Materials

  • - containers, preferably glass (jars, bottles)
  • - sieve for separating the syrup

Preparation

  • Pine buds macerate with honey - Preparation step 1Wash the pine buds well and clean them of any impurities, then dry them on a towel. They must be dried well, otherwise the remaining water could lead to fermentation of the syrup.
  • Pine buds macerate with honey - Preparation step 2In a jar, place the pine buds in layers, over which bee honey is poured. Continue until the jar is full.
  • Pine buds macerate with honey - Preparation step 3Close the jar and leave to macerate for 2 to 4 weeks, in a dark and cool place.
    After a few days, it is good to shake the jar to homogenize the extract. You will notice, day by day, how the honey changes its consistency and becomes thinner / fluid.
  • Pine buds macerate with honey - Preparation step 4After maceration, strain the pine syrup and store in glass containers (jars, bottles, recommended not very large).
  • Pine buds macerate with honey - Preparation step 5The syrup obtained is kept tightly closed in a dark and cool place (cool pantry or refrigerator).
    If it does not open, the syrup can last up to 1 year.
  • Once a bottle of syrup is opened, it must be kept cold (in the refrigerator). It is recommended to consume, after opening, in a maximum of 30 days.

Observations
This pine bud syrup is considered more effective compared to fir bud syrup.

It is recommended to collect pine buds from mountain areas, from places as remote as possible, unpolluted.

Pine buds should be as young as possible, have a raw green color and should not exceed 1 - 2 cm in length.

The pine bud syrup, obtained by maceration with honey, can be stored for about 1 year, if it is not opened and it is kept in a dark and cool place.

After opening a bottle, it is recommended to consume it in a maximum of 30 days and it is mandatory to store it in the refrigerator.

The volatile oils from pine buds are those that have a bronchodilator effect (makes it easier to breathe) and are stronger than those from fir.

Administration

Pine bud syrup can be consumed both for therapeutic purposes for respiratory diseases and as a soft drink with plain or mineral water, with a very pleasant taste and aroma.

For respiratory diseases, one tablespoon is administered 3-5 times a day, after which it is recommended not to drink or eat for 30 minutes.

In children the amount is halved, the spoon will be replaced with a teaspoon.

Effects

  • for cough, bronchitis, pharyngitis, laryngitis or other respiratory conditions
  • stimulates appetite and digestion
  • dermatological
  • alleviates intellectual fatigue
  • strengthens the immune system
  • to relax the nervous system
  • helps to fix calcium in the bones
  • fights osteoporosis
  • good in the treatment of rickets
  • pulmonary tonic
  • antiseptics
  • anti-inflammatory
  • sedative
  • diuretics
  • astringent
  • healing
  • antidiarrheals
  • antirheumatic
  • vitaminizing

Side effects

- diuretic, if the recommended daily dose is exceeded
Another information
It is said that the syrup from pine buds would be much better than the syrup from fir buds, in terms of treatment of respiratory diseases.

Pine buds are harvested in April, May and at the latest in June, when they are still small and still have a raw green appearance.
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