Mint-flavored fir bud syrup

Mint-flavored fir bud syrup

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Fir buds are cleaned of tails and washed in several waters. To 1 kg of buds I put 2 liters of water. I put them in a pot and let them boil for 1 hour. The pot in which we are going to boil the syrup must be larger in volume (the juice foams). After they boiled, I covered the pot and let it cool. After it cooled, I strained and squeezed the buds with a gauze.

The buds are discarded and the remaining liquid is measured and boiled again. I added the sugar, to 1 kg of liquid I put 1 kg of sugar, lemon juice and mint sprigs. After introducing the sugar, mix until dissolve completely and then bring to a boil over medium heat, stirring occasionally.

The hot syrup is poured into sterilized bottles or jars, dried and well heated, the plugs or lids are put in, they are left to cool well and then we keep them in the pantry.

Fir buds: properties, benefits

Fir buds, another remedy that nature puts at our disposal with so much generosity. When I was little and I got sick, my mother always had the perfect solution in her "magic" cupboard, fir bud syrup. And because they are beneficial in many diseases, not only in case of colds and coughs, I decided to talk today in as much detail as possible about fir buds: properties, benefits and of course, how to prepare.

Fir buds: properties

Fir buds and bud syrup have the following properties:

  • antiseptic
  • antibiotics
  • antimicrobial
  • calm
  • regenerator
Fir buds, harvesting

They are harvested when they are between 3 and 6 centimeters. The optimal period begins at the end of April, and in high mountain areas, it can be extended in June. It is good to keep in mind that you do not have to pick buds from the same place every year. In this way, the further development of the tree will suffer.

Fir buds, benefits
Maintain respiratory health

Due to its antiseptic, antibiotic, antimicrobial properties, fir buds have a beneficial effect on the respiratory system. It is also a natural remedy that acts as a good lung tonic and is especially useful in cases of colds and flu. Fights cough, strengthens the immune system. Cleanses the lungs and airways of accumulated mucus, makes breathing easier. Also for unclogging the airways and improving breathing, inhalations with bud infusion are very useful.

Supports the health of the skeletal system

Because fir buds help fix calcium in the bones, they are very helpful in fighting rickets in children. In addition, it fights osteoporosis in adults.

Removes bad breath

By chewing 2-3 fresh fir buds, the oral cavity will be disinfected and the breath will be refreshed.

Fights infections

As I said at the beginning of the article, fir buds have antiseptic, antimicrobial, amtibiotic properties, as a result they are helpful in fighting infections in the body. And for increased effectiveness, they combine with bee honey, a good anti-inflammatory and antimicrobial remedy.

Get rid of stress

People who are often subjected to stressors are recommended to consume a tablespoon of syrup twice a day, 20-30 minutes before main meals. Also for soothing and relaxing, the bathroom with fir buds is very useful. Specifically, boil 4-5 liters of water, and when it boils, add about a kilogram of buds. Let it boil for 15 minutes, then cover and let it brew for another 10 minutes. At the end, strain and add the infusion to the water in the tub.

Improves circulation

It can also be consumed internally, but the baths with buds (described a little above) are also very useful for improving circulation. Also on this topic, I recommend you read the article "One cure a day: salt water baths”.

Helpful in case of anemia

The cure with fir bud syrup lasts between two and three weeks, and the amount differs, of course, depending on age. Children aged 2 to 6 years will take one teaspoon 2-3 times a day (small children 2-3 years, only half a teaspoon twice a day). Older people, aged between 7 and 14 years, can take 2 teaspoons 2-3 times a day, and children over 14 years and adults can consume 3 teaspoons three times a day. The syrup is administered before main meals, 20-30 minutes.

Fir bud syrup, method of preparation

You need 500 grams of fresh buds that you leave in cold water for at least 3 hours, it is ideal to leave it overnight. Then run them under a stream of cold water to remove all impurities. Place them in a pot and pour cold water (water to exceed 6-7 cm the level of the buds). Let it simmer for about 40-50 minutes, until the buds soften. Strain the liquid and mix with the sugar. To a liter of liquid, put 500 g of sugar.

The obtained solution is boiled for about 20 minutes (until it thickens a little and acquires the consistency of syrup), pour hot into sterilized bottles and put the lid on. It is good to cover them with a blanket and leave them until the next day.

Where can you buy fir bud syrup

The syrup can be bought from health food stores or online. And if you want to take a look, you can find below two useful links in this regard:

Abies Pectinata Fir Tree Extract PlantExtrakt & # 8211 50 ML (check price)

Fir & # 8211 Fir Bud Syrup with Prisaca Transylvania Honey & # 8211 230 ML (check price)

Fir bud syrup

Every year, during this period (in the first half of May), my family prepares fir bud syrup so I thought it wouldn't hurt to tell you something about the health benefits of fir bud syrup and of course to share with you the recipe and how to prepare it. I know that now there is fir syrup and in stores / pharmacies with natural products, you can even find cold sprout fir extract but for me and my wife, in addition to the health benefits of this syrup, it matters almost the same and going out in nature for a long time, especially since Rocco has been accompanying us on these trips for 4 years.

Syrup from fir buds & # 8211 health benefits

Fir bud syrup It is a good antiseptic and a very good lung tonic, helps fight cough, bronchitis and is helpful in respiratory viruses or pharyngo-tonsillitis. We use it, especially in the cold period, undiluted or very little diluted but in summer it can be consumed diluted with plain or mineral water resulting in an excellent soft drink, much more natural and healthier than any soft drink on the market.

Syrup from fir buds & # 8211 harvesting

Fir buds, in fact freshly grown twigs, those young shoots of a raw green, are harvested when they are 3 to a maximum of 7 cm. We must be careful not to break the brown sheath from which these buds grow because that part contains a little too much resin.

The harvesting period may differ from year to year but also depends a lot on the harvesting area. I gather fir buds approximately in the first half of May from an area near Văliug, at the foot of the Semenic mountains. If I don't get there in the optimal period and the fir buds are too long, I go up to the Prislop pass or even up to the top, on the Semenic plateau and this can happen even in June.

Regardless of where you harvest them fir buds, you must be careful not to be right next to the road so as not to be excessively dusty and it is preferable to choose an area where there are no polluting factors nearby. If you go to harvest every year fir buds, it is good to alternate the areas, not to harvest even from the same places because if the buds are harvested several years in a row there is a risk that the trees will not develop properly and we must be careful to have where to harvest in the years next.

Syrup from fir buds & # 8211 cooking recipe

If you search the internet, you will find many recipes for cooking fir bud syrup. We also prepared this syrup in several ways, but for about 10 years we stuck to a certain way of preparation which is a combination of several recipes tried over time. Fir bud syrup thus obtained it can be kept for even two years.

The amount of fir buds must be weighed because the recipe is for one kilogram of buds. If you are making this syrup for the first time, I recommend that you do not pick more than 1 kg. because it is a pity to experiment on a large quantity, especially since sugar also costs and how much fir buds the longer, the longer the syrup preparation time increases.

After weighing but before the actual preparation of the syrup begins, the fir buds must be washed very well in cold water to remove dust and impurities. This operation can be repeated if necessary or after one, two rinses, fir buds they can be left from evening to morning in a sieve placed in a bowl of water. In the morning we just have to carefully remove the sieve with the buds and the impurities will remain on the bottom of the vessel.

& # 8211 To 1 kg of fir buds add 2.5 & # 8211 3 liters of cold water and put everything to boil in an enameled bowl and when it starts to boil cover the bowl with a lid and boil again half an hour (in other recipes it says that you have to put 6 liters of water, but it seems a lot to me).

Allow to cool slightly and then strain through a fine sieve and press well to squeeze all the liquid from the boiled buds. Squeezing can also be done with a double gauze.

& # 8211 The liquid obtained is left to settle for a few hours (2 & # 8211 4 hours) then it is strained carefully so that the deposits on the bottom of the vessel do not leak.

After decantation, the liquid obtained is mixed with sugar in a proportion of 1 to 1, ie 1 kilogram of sugar is added to 1 liter of liquid. If you have larger amounts of liquid, the sugar is not added at once, but is gradually added so that it is incorporated and melts well throughout the mass of the liquid.

& # 8211 Bring everything back to the boil and boil until it drops and begins to have the specific consistency of a syrup that is neither too liquid nor too dense. If boiled too much, the syrup may become too thick and too dark.

In some recipes for preparation fir bud syrup it is also recommended to add the juice of half a lemon to each liter of syrup to give it a slightly sour taste. Others recommend adding acacia flowers (at the first boil) also for taste but we prefer the natural taste and do not add other ingredients.

After boiling fir bud syrup carefully pour into dark-colored bottles (preferably half-liter or smaller bottles). The container does not fill up because a finger, two, of alcohol must be added because alcohol helps to keep this syrup. Vodka or rum can be used.

Seal the bottles well and put them to sleep until the next day, after which they are stored in a cool pantry. In this I harvested just over three kilograms of buds and got 5 liters of fir bud syrup.

I'm a bit tempted to try another way of cooking, one without boiling, with a cold maceration, mixed with bee honey, for 3-4 months. For this technique of preparing a fir bud syrup I think it will be necessary to turn to Ioan Săbăduş and his reserves of natural bee honey.

Update & # 8211 I found this on a site recipe interesting for cold preparation of fir bud syrup :

Fir buds they are placed in a glass jar, in alternating layers with honey. The last layer should be honey.
The jar is sealed and kept in a dark, cool place, stirring occasionally for a month. The strained liquid is then strained and stored in dark bottles in a cool place.

By cold preparation / maceration fir bud syrup It retains its vitamin C much better as well as the content of volatile oils that are lost by boiling. It is effective in all inflammations of the upper respiratory tract because it has a disinfectant effect and ensures the fluidification of secretions. Cures can be made fir bud syrup, a month, with 1-2 teaspoons 3 times a day.

Update & # 8211 I wrote An article about fir bud syrup prepared by cold maceration.

Helps against heart disease, cancer and cold & # 8211 Fir, pine or spruce bud syrup

The syrup from fir, pine or spruce buds is aromatic, tasty and lasts without problems for the rest of the year. It is consumed diluted with plain or mineral water.
If you try my recipe for Syrup from fir buds (spruce or pine), I look forward to you coming back and telling me how much you liked it.

Fir, spruce or pine buds are harvested from the first half of May until June, depending on the area where they grow. Their size should be somewhere between 3 and 7 cm.
Method of preparation:
We wash the buds (I had spruce buds) in several cold waters removing any impurities, then we let them drain in a strainer. We put them in a saucepan and pour enough water to cover them with 2 fingers. The buds tend to rise to the surface, but we will press them with a kitchen spatula so we can see the water level in the pan. I had 430 g of buds and I added 2 and a half liters of water.

Put the pan (I used a 4.5 liter) on medium heat and stir from time to time. Soon the buds will change color to a khaki brown. When the water starts to boil, reduce the heat under the pan and let the buds boil for an hour, stirring occasionally. We will notice that the liquid becomes more and more cloudy, of a whitish color. After this time, cover the pan with a lid and let the mixture infuse for at least 15-16 hours… I left it for 20 hours. If it is too hot, put the pan in a cooler place or in the refrigerator (after it reaches room temperature).

The next day we strained the liquid by pressing the fir buds well. We measure it, then we put 1 kg of sugar in 1 liter of liquid. I had 1,650 liters of liquid left and I put the same amount of sugar. Wash the lemon well (I used a large one), slice it and add it over the liquid. Put the pan on medium heat and when the liquid starts to boil, permanently remove the foam that forms. From time to time we wipe the edge of the pan with a piece of cloth or wet napkin. As it boils, the syrup will thicken a little and change color final at the end we must obtain a reddish syrup. If we boil it too much, the syrup will darken in color and turn brown. You can try the drop: pass a teaspoon through the syrup and let the last drops fall on a plate.

If they remain firm, do not drip, the syrup is boiled. When it is ready, strain the syrup once more to remove any traces of lemon and put it, hot, in sterilized bottles (I came out with about 2 liters of syrup that I put in small bottles of 250 ml and 330. We cover the bottles with dob, then cover them with a blanket, leave them under it until they cool, then store them in a cooler place. we will use it for various desserts It will be useful for you!

Below I have attached some photos from the preparation.
If you like the recipe, please leave me a comment (the comments section is below). This way you reward my work :). You can share on Facebook or other social networks. I kiss you and I'm waiting for you in my kitchen!
May it be useful to you!
Remember, every day I wait for you my facebook page with delicious recipes to get you inspired.

Fir bud syrup

One dish today, one tomorrow and that's how I (Suzy) started cooking something. And because it is the season of fir buds, I thought of making a tasty and healthy syrup (less because of the sugar but still more natural than the commercial juices). And this week I will try a recipe without boiling, so the properties of the fir buds will be better preserved. But let's get back to what we've done so far. For each kg of fir buds put 2 l of water, and for each liter of water use 1 kg of sugar as follows:

& # 8211 1 kg of fir buds (3-4 cm maximum), cleaned of that brown sheath with which they are attached to the branch
& # 8211 2 l of water,
& # 8211 2 kg of sugar (if it is unrefined brown the healthier)
& # 8211 juice from 1/2 lemon

Before all the fir buds, after a thorough wash, they are boiled in water for 1 hour. The stew will have a whitish color and a not very pleasant appearance, but there is still some work to be done. The pot is left covered for 24 hours so that the buds leave all their sap.
After this stage, squeeze the buds well, well, strain the juice obtained through a sieve so that no needles remain and put it to boil. For each liter of juice obtained I added 1 kg of sugar and boiled on low heat for around 1h.30 & # 8211 2h, until it reached a bound consistency (as in jam). After 1 hour and a half I added lemon juice. As it boils it will change color to reddish brown. To test that it is ready, 2, 3 drops can be dripped on a plate and if they remain as a round edge and do not drip, the syrup is ready.
Obs: I left the foam resulting from boiling, I didn't choose it as for the jam, and it is even said that the syrup is ready when the foam disappears (or is less and less). My inspiration was from Silvia Jurcovan's old cookbooks.

I put the hot syrup in the jars heated for a few minutes in the oven and I placed them nicely in the picture!

The process is extremely simple, but it takes some patience until the syrup is ready. It is important that all steps are followed, so that the syrup does not ferment or contain impurities!

  1. Prepare the jars in which the syrup will be prepared (wash very well and leave it to dry, so that they do not have any drop of water & # 8211 I prefer to sterilize them in the oven for a few minutes)
  2. Wash the fir buds well, if necessary, in several waters and check carefully that they do not contain insects (fir buds, being more & # 8222 sticky & # 8221, it is very possible that many beetles hide between their needles)
  3. Drain the fir buds well in a sieve, then let them dry or wipe them rigorously with paper towels (it is safest to leave them to dry on towels overnight)
  4. Place a layer of buds in jars, then pour a layer of honey
  5. Continue like this until the mouth of the jar (the last layer must be honey)
  6. Thoroughly screw the lids on, then leave the jars to soak for 2 weeks-1 month in a cool, dark place, shaking from time to time for even mixing. As time passes, the honey becomes more fluid, as a result of the action of volatile oils from fir buds, and the latter lose their bright green color (they become yellowish and dull).
  7. After the maceration time has elapsed, the syrup is carefully strained, poured into clean and dry containers (I sterilize them before use), sealed and transferred to the pantry / cellar, etc.


Fir needle syrup - recipe

To prepare a fir syrup according to the method presented below, you only need 2 ingredients: the plant itself and a good amount of honey.

Fir needles must be young. They are collected from unpolluted areas. Cut into small pieces with a knife or grind with a pestle in a mortar, according to the old method.

Pour a state of a finger of honey into a glass jar. Then add a layer of half-fingered fir needles.

Continue to alternate the two ingredients until the jar is full.

The size of the jar depends on the amount of fir needles you have.

The last layer you put must be honey, a little more generous.

Put the lid on and tighten it as tight as possible. Place the jar in a cool, dark place.

Fir needles should be soaked in honey for about 1 month.

After this period, the resulting syrup is strained and transferred to a brown bottle.

Store in a refrigerator or in a cool place.

What can you use this syrup for? First, you can serve it as an invigorating drink by adding a few teaspoons to a glass of mineral water.

Secondly, you can consume it preventively.

Last but not least, it can be used as an adjuvant in case of:

  • cold
  • Flu
  • respiratory viruses
  • sore throat
  • catarrh
  • cough
  • tonsillitis
  • pharyngitis
  • lung diseases

For therapeutic purposes, the recommended dose is 3-5 teaspoons per day. It is good to eat it after eating.

You can use this syrup even after the winter, because it is rich in vitamin C and has tonic and invigorating effects.

Fir oils have antimicrobial and antibacterial effects.

1. Oana Hîncu, Therapeutic applications of fir needle syrup, Doxology: https://doxologia.ro/stil-de-viata/applicatii-terapeutice-ale-siropului-din-ace-de-brad
2. My Self Reliance, Spruce Tips - Versatile and super healthy traditional wild edible: https://myselfreliance.com/spruce-tips-versatile-super-healthy-traditional-wild-edible/

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Cold fir bud syrup

Cold fir bud syrup

About 1 year ago I presented recipe Fir fir syrup . In that recipe I boiled the fir buds, and in this one I did nothing but put the buds and sugar in layers. The syrup comes out much better if we use bee honey instead of sugar or we can use brown sugar. The buds are harvested when the dimensions reach 3-5 cm. Cold-prepared syrup retains the properties of the active compounds in the buds. The drug can be used to treat cough, asthenia, stress, respiratory tract infections, and more.

Ingredients Cold fir bud syrup

fir buds
sugar (or honey, brown sugar)

Cold fir bud syrup preparation:
The easiest syrup prepared that doesn't give you much trouble. Wash a larger jar well (I used a 2 l one) drain well. Fir buds are washed in several waters then left to drain. In the jar we put a row of buds over which we put a row of sugar so that the fir buds are well covered.

We continue with another row of buds and so on until the jar is full. The last row will be sugar. Close the jar with a lid and leave it in a warm place until the sugar melts. Let it soak for 7-10 days after which we strain the syrup

result and we put it in sterilized bottles. The buds left after straining are dried and can be used to make a delicious tea from the buds.
You don't have to destroy your food processor by bothering to grind the buds, the resulting syrup is just as good and beneficial and so prepared. It is only necessary that the buds are well drained of water so that it does not ferment later.

I recommend you to prepare this Cold Fir Bud Syrup, because by thermal preparation a large part of the volatile oils, with a very big role in calming the respiratory diseases, are destroyed. It is recommended for adults to take 3-4 tablespoons 3-4 times a day, and for children 1 teaspoon 3-4 times a day. It is recommended to be administered after food.

The syrup will be kept in a cool and dark place (I put the syrup in brown bottles).
The jar in the picture has 2 l. In the end I got 1 l of syrup.

Unboiled fir syrup

Sprout the young fir buds, wash them, leave them on the towel and place them in jars alternately with sugar or honey until the jar is full. We are checking the second day, it may be necessary to add fir buds. We will definitely have to add sugar on the second or third day, because it will melt. Fir buds should always be covered until the syrup rises. Leave it warm for a month, then strain it, squeeze the molds well. the syrup is placed in bottles and kept cold. It is very healthy but also tasty. It is used as a treatment or preventive for colds and coughs, or with mineral water as a refreshment.

If you want, you can boil the remaining buds with a small amount of water to cover the buds. After an hour, strain it, measure the water and boil it with the sugar. To the water add 3 / 4kg of sugar. Boil until a thick syrup is obtained, which is served with mineral water or plain water.

Plum jam flavored with cinnamon

1. Put the plums and cinnamon stick in a large saucepan, on the fire, together with 150 ml of water and

Strawberry Refresher

Wash all ingredients well. Peel half a lemon. Peel a squash, grate it and squeeze the juice

Fir bud jam

Fir bud jam

Iffir bud syrup it's good then it can't be good and Dthe sprout of fir buds! Have you ever prepared this fir bud jam? If not, then I recommend you try it and you will see that I am right. Green walnuts will appear soon so don't miss to browse the recipes with Green walnut jam, Green walnut compote ,But and Green walnut liqueur.

Ingredients Fir bud jam

400 g of fir buds
700 g sugar
3 lamai
1: 1 fixed gel (4-5 packs)
the water

Preparation Fir bud jam
Fir buds
it is cleaned and washed in several waters (cold water). Put the buds in the pot and add enough cold water to cover them (keep them pressed by hand and pour the water) and the lemons cut into thin slices. Cover the pot with a lid and simmer for 10 minutes. We stop the fire and let it cool overnight.

The next day we put the composition cooled in a blender. We put back in another bowl the resulting composition, we add the sugar (I added only 700 g of sugar but you can add more or less depending on your tastes) I let it boil for about 10 minutes, I added the Gel fix with which I boiled for 1 minute after which I put the jam in jars.

I closed them with lids, turned them upside down and put them between the beds until the next day when the jars are completely cold. They are taken out and placed in the pantry.

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