Preparation

1. Boil the Purple Coneflower roots to prepare a decoction.
2. Simmer for more than 10 minutes after boiling.
3. Allow to cool for a few minutes.
4. Strain.
5. Add 500 grams of sugar to the previously prepared mixture (decoction), mix and cook until the sugar melts.
6. Then continue to heat and stir well for ten minutes: the mixture should take on a syrupy appearance.
7. Cool.
8. Place in sealed bottles, colored (to protect from light), and if possible sterilized in a hot water bath.
9. Label with the name of the preparation, dosage, date, etc.

Dosage

Drink 1-2 tablespoons, 2 times a day for a few weeks of treatment (maximum 8 weeks) during the winter for prevention of illness (flu, cough, sore throat, etc).

Ask your naturopath for more information about a customized dosage.

In case of a cold or flu, take 2 tablespoons every 4 hours.

Storage time

Several months (with sterilized bottles, read in preparation).

Side Effects

At high doses nausea and diarrhea may occur. 

Observations

You can also use the thyme leaves together with the Purple Coneflower, by instead of using 50 g of Purple Coneflower roots, you can use, for example, 10 g of thyme leaves and 40 g of Purple Coneflower root. But add the thyme just before the filtration step (read on Preparation), i.e. before preparing the syrup itself, simply boil the thyme tea for no more than 3 minutes.