How to make your Fir Buds Syrup

How to make your Fir Buds Syrup

About fir buds syrup

Fir bud syrup is a natural remedy with antiseptic properties that has been used since ancient times, especially for coughs and respiratory tract inflammation. It is a lung tonic. In Romanian natural medicine, fir and pine bud syrup fight colds and flu and keep the respiratory tract healthy.

Because of the pandemic this year, I decided to make my fir bud syrup to strengthen my respiratory system and have some in my pantry for the upcoming winter season. After all, you never know what this pandemic has in store for us.

Usually, it’s my mom who makes the syrup every year. It isn’t easy for her to go far from home to pick the fir buds. For me, it’s much more convenient because I have “those beauties” right in my backyard.

When I built the house a few years ago, my mother gave me seven beautiful fir seedlings. Over the years, they have grown big and beautiful. My precious fir nook provides fresh air, a therapeutic effect, and fir buds for delicious syrup.

 

 

Fir buds contain essential oils, tannins, enzymes, resins, flavonoids, minerals (potassium, magnesium, calcium, iron, etc.), and vitamins C, A, and E.

Due to their ingredients, fir bud products (tinctures, fir essential oil, fir syrup, etc.) have therapeutic effects and have been used since ancient times as a remedy for various health problems.

They are perfect for the respiratory system and have many other health benefits due to their anti-inflammatory, antioxidant, expectorant, sedative, antiseptic, and diuretic properties. Fir bud syrup has been used for years to boost the immune system and tonic for the lungs.

This syrup is my favorite natural remedy for the winter flu. Not only is it delicious, but it is also helpful for our respiratory system. Fir bud syrup is rich in vitamin C, an excellent tonic, and helps with cough and bronchitis.

I am so lucky to have this herbal remedy right in my backyard.

I have always been interested in the healing power of plants. It’s something I inherited from my mother.

To make fir syrup, you need the following ingredients: unprocessed sugar, a whole organic lemon, water, and fir buds.

Fir buds are the new growth on the tips of branches in the spring. They are bright green and have a soft texture. They are ripe for picking during May or early June. It depends on the area where you live.

You can store the syrup in your pantry or refrigerator. It will keep for years if you follow the whole process.

 

Choose the unpolluted areas to harvest fir buds.

Remember to harvest responsibly. 

 

How to make the fir buds syrup

INGREDIENTS

 1 kg of fir buds

1 kg of brown sugar or raw cane sugar

 2 liters of water

one whole lemon

 I use unrefined sugar to avoid those chemicals used to remove impurities.

INSTRUCTIONS

1. Clean the impurities from the fir buds by rinsing them a few times in cold water and letting them drain.

2. Put the water into a saucepan and bring it to a boil.

3. Then add the fir buds.

Cook over medium heat for another 5 minutes, until all the fir buds have turned yellowish or pale green. Take a large spoon and stir. 

When all the fir buds have turned yellow, turn off the heat.

Pop up the lid and let the mixture sit in a cool place for 24 to 48 hours. I usually let it sit for 48 hours to allow the fir buds to release all their goodness. This method also preserves the volatile components.

The antioxidant properties of fir buds are due to their volatile constituents.

4. After 24 or 48 hours, strain the mixture and squeeze the fir buds to extract their sap. You can use a potato masher to press them or do it with your hands. To strain appropriately, you’ll need a fine-mesh strainer. What’s left is a sort of whitish, wonderful-smelling conifer with lots of vitamin C.

 

5. Wash the bottles and lids in warm soapy water and rinse them well.

 Sterilize them in the oven at 130 degrees for 20 minutes.

 

How do sterilize the bottles?

Place a baking tray in the middle of the range and the bottles.

Turn the oven to 130 degrees and let it go for 20 minutes.

Remove the bottles from the oven, place them on a towel, and cover to keep warm.

NOTE: The bottles will be hot, so handle them carefully. It’s best to wear oven mitts. Remove the bottles from the oven, place them on a towel, and cover to keep warm.

 

Let’s get back to the syrup-making process.

6. Add the juice and sugar to the pot along with sliced organic lemon and stir.

Add the lemon to prevent fermentation.

Simmer over medium heat for 30 minutes or until the syrup reaches the desired thickness.

I prefer to let it simmer for only 30 minutes to retain some of the nutrients in the syrup.

Let the syrup cool for 5 minutes and then transfer to small bottles or jars.

Cover the bottles with a blanket or towels and let them cool overnight.

The next day, you can put the syrup bottles in your pantry.

NOTE

1. Do not put rubber or plastic lids in the oven to sterilize 
2. Place a metal knife or other metal object under the bottles to prevent them from breaking when transferring. 

 

FIR BUDS INFUSION

 You only need two tablespoons of fir buds and 250 ml of boiling water.

• Add the fir buds to the boiled water

• Leave to infuse for 15 minutes

• Strain into a serving mug,

• Sweeten with raw honey or another sweetener of your choice. Choose a healthy one, though. Try the fir bud infusion without sweetener first. You will be pleasantly surprised by its aroma and taste. I prefer the infusion as is. It is delicious and festive and has a fresh taste. Two to three infusions daily after main meals are recommended in a 3 to a 4-week regimen to boost your immune system. It also positively affects the respiratory system by relieving swollen airways, irritable cough, and congested chest. The fir bud infusion is my favorite drink in the winter, but I amp up the flavor by adding some dried ginger, dried orange peel, and a dash of cinnamon.

 

TIPS

1. For an even more festive and delicious flavor, add some dried orange peel from organic oranges, some dried ginger, cardamom, or any flavoring you like. This will give you a delicious drink and a boon for your respiratory and immune systems.

2. Freeze fresh fir buds for the winter. Rinse them after harvesting, dry them on a paper towel and freeze them. This infusion will help keep your chest and sinuses clear during the winter and help keep the flu away.

3. Fir bud syrup can be a refreshing cocktail in the hot summer. Just add some lime and mint. It’s pretty darn tasty.

Fir buds lemonade

How about refreshing the hot summer days with a delicious fir bud lemonade? If you are ready to try a new refreshing drink, then fir lemonade is the ultimate. It is the best summer drink my family has served in years. It’s natural and contains tons of nutrients.

INGREDIENTS

• Slice of organic lemon

•  A few mint leaves

• Fir buds syrup – 2 or 3 tablespoons. It depends on how sweet you want the lemonade and how much lemonade you make.

• Sparkling water

 

METHOD

• Slap the mint leaves between your hands to release the aroma. Put all the ingredients in your lemonade glass, add some sparkling water to spice up the lemonade, and you are ready to enjoy this delicious fir drink. It will take your palate on an adventurous journey to natural flavors. This fir lemonade is the perfect thirst quencher for hot summer days. 

Tips for an even more refreshing drink

• Pour the fir syrup into ice cube trays and freeze

• Once the syrup is frozen, please remove it from the ice cube trays

NOTE

Fir bud syrup is suitable for consumption. It is not ideal for people with diabetes due to its sugar content. However, it is not suitable for everyone due to food allergies and sensitivities. Please ensure that Fir Bud Syrup is recommended for you and will not cause any harm, allergies, or other reactions. Talk to a holistic doctor before taking it if you suffer from health problems and are taking medication.

I look forward to hearing from you. If you recreate this recipe or your version, please leave a comment below.

Until next time, stay healthy and make the most of your days.

XoXo
Gabby

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