Bring the water to a boil then pour it over the pine needles in a pint mason jar. For a stronger pine needle flavor you can boil the pine needles in the water for a few minutes before taking off the heat. (Just be aware that this does diminish some of the vitamin C content).
Let the infusion steep until the water has cooled to room temperature, then strain out the pine needles and stir in the honey.
Store the syrup in a covered jar in the refrigerator and it will keep for 2-4 weeks. If you’d like to increase the shelf life of this syrup, freeze it in baggies or ice cube trays and then thaw as needed before use.
Most pine and other conifer species are edible and have medicinal uses. Just be certain of your conifer tree identification, as there are a few species that you want to steer clear from. Do not use Yew as it is toxic!
Take one tablespoon (15ml) every two hours as needed to ease a cough, relieve chest congestion, or to soothe a dry and scratchy throat.
This syrup is safe for children ages 2 and older, but be sure to give the little ones a smaller dose. I have a handy dosing guide for children based on their ages in my book Healing Herbal Infusions.
Pine Needle syrup should not be given to children under the age of one due to the raw honey.
Reprinted with permission from Healing Herbal Infusions by Colleen Codekas, Page Street Publishing Co. 2018. Photo credit: Colleen Codekas.