Homemade Cough Syrup

A honey-based infusion with garlic, onion, rosemary, and cinnamon. The primary active ingredient is honey — a 2021 BMJ meta-analysis supports honey as more effective than most over-the-counter cough suppressants for upper respiratory infections. Garlic and onion add antimicrobial compounds (allicin, quercetin). Rosemary contributes anti-inflammatory and mild expectorant properties. This is a supportive soothing remedy, not a replacement for medical treatment for serious infections.

Ingredients

• 1 large red onion, thinly sliced
• 1 bulb garlic, cloves peeled
• 20g fresh rosemary (3–4 stalks)
• 2–3 cinnamon sticks
• 500g (~1½ cups) raw honey — use raw or Manuka for maximum antimicrobial activity

Method

Infuse

1. Layer onion and garlic in a clean glass jar.
2. Add rosemary stalks and cinnamon sticks.
3. Pour honey over everything, filling to the top.
4. Seal the jar. Store at room temperature out of direct sunlight.
5. Stir or invert the jar once daily.
6. Infuse for 3–4 days minimum, up to 1 week for a stronger result.
7. Strain through a fine sieve, pressing the solids to extract all liquid.
8. Transfer strained syrup to a clean jar and refrigerate.

Use

• Adults: 1 tbsp as needed for cough or sore throat, up to 3–4 times daily.
• Do not give to children under 1 year old — honey is unsafe for infants.

Storage

• Refrigerator: up to 2 months.
• Discard if it smells off or develops mold.

Notes

• Raw honey does most of the work. It retains more antimicrobial enzymes than processed honey.
• Garlic's allicin degrades quickly with heat — this cold infusion method preserves it better than cooking.
• See a doctor for high fever, difficulty breathing, or symptoms that worsen or persist beyond 10 days.