Natural syrups are extracted by thermal maceration or cold pressing of different fruits and plants, with the addition of sugar or honey – the idea is to preserve as many nutrients, minerals and vitamins as possible, while retaining flavors and aromas.
Natural syrups can be consumed with mineral water or even plain tap water, or on their own, 2-3 spoonfuls before a meal, depending on the therapeutic properties of the fruit or plant.
Pine bud syrup
Pine buds contain a wealth of vitamins and minerals as well as essential oils:
- Vitamin C – a powerful antioxidant, essential for the health of the human body
- Resin – has a balsamic effect, soothing respiratory diseases and stimulates kidney function
- Essential oils – antiseptic, expectorant, respiratory and urinary tract cleansing
- Tanning agents – relieve pain and irritation
- Flavonoids – compounds that give plants a bright color and are beneficial to the body
- Pinitol – a special substance found mainly in pine.
Health benefits of pine bud syrup
Pine bud syrup has antiseptic, anti-inflammatory, diuretic, cleansing and detoxifying properties, strengthens the immune system, toning and revitalizing, respiratory antiseptic, indicated for the treatment of many respiratory diseases: it relieves cough, fever and flu symptoms as well as bronchitis or pharyngitis.
It is also beneficial for migraines, loss of appetite, gastroenteritis, stimulates kidney function, and can be useful in kidney disease.
Preparation
Pine bud syrup can be obtained from pharmacies or health food shops, but it can also be made at home. For this, the buds should be collected in May or June when they are still fresh and light green, from areas where there is not much air pollution.
To make the syrup, you need about two handfuls of pine buds, which you can mix with mixed flower honey. First place a layer of buds in the jar, add 2-3 tablespoons of honey, then another layer of buds and a few spoonfuls of honey, making sure that the honey completely covers the pine buds. Leave to stand for 2-3 weeks, then strain and store in tightly sealed jars in a dry, cool place.
Also, you can try another method if you want to make the syrup with sugar instead of honey. In this case, layer the buds with brown sugar, making sure that the last layer is sugar. Let stand for 10-14 days until the sugar melts, remembering to shake the jar occasionally. Then strain and heat over a low heat, boiling the syrup for about 2-3 minutes. Pour into oven-sterilized jars, seal hermetically, then leave to cool gradually in a dry Dutch oven. Store in the refrigerator after opening.
There’s a third method as well: fill 500 grams of pine needles with enough water to cover them, bring to the boil over a low heat, cover the pot and leave to stand overnight. In the morning, strain, add as much sugar as the resulting liquid and boil until the sugar is completely melted.
Then pour the syrup into oven-sterilized jars while still hot, and leave to cool completely in a dry sieve for a day or two. When the syrup is ready, use 3 tablespoons a day undiluted, or you can dilute it with water or add it to tea.
Pine bud syrup is beneficial for bronchitis, asthma, influenza, whooping cough, dry cough, tracheitis and sore throat. Its regular consumption also strengthens the immune system, has a beneficial effect on digestion, combats physical and mental fatigue, soothes the nervous system and has a refreshing effect.
Pine bud syrup consumption is not recommended for diabetics.