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| and expectorant herb, which is rich in mucilage, make marshmallow a specific for any condition that creates an irritating cough. The root is most widely used and is often blended with other herbs in teas, syrups and other preparations for treating coughs, bronchitis and respiratory congestion. |
| To make a marshmallow root cough syrup, simmer 1 tablespoon chopped, dried marshmallow root and 1/4 teaspoon cinnamon in 2 cups water for 25 minutes. Strain and recombine with 2 cups sugar or honey and simmer for 5 to 10 minutes, stirring well to be sure all the sugar is dissolved. Add 1/4 cup orange juice and pour the syrup into a glass jar that can be sealed. |
| Mullein (Verbascum thapsus). |
| Mullein is practically synonymous with the respiratory system. Introduced to North America by European settlers, mullein was soon embraced by native tribes. The Menominees smoked the dried, powdered root for respiratory complaints, other tribes such as the Mohegans and Penobscots smoked the dried leaves for the same purpose and the Catawba Indians made a sweetened syrup from boiled mullein roots for their children's coughs. When mullein's popularity peaked in 1913, its dried yellow flowers brought a wholesale price of 80 cents per pound, a substantial sum. A demulcent herb with anti-inflammatory properties, mullein is also an expectorant, antispasmodic, soothing nervine and astringent. Its dried leaves and flowers tone the respiratory system's mucous membranes, reducing inflammation and alleviating congestion. Some asthmatics report relief from drinking mullein tea every day, and its dried leaf can be burned and the smoke inhaled to interrupt asthma attacks. To brew medicinal strength mullein tea, use 2 teaspoons herb per cup of boiling water, cover and let stand for 10 to 15 minutes, then strain and serve. Or brew a quart of mullein tea by filling a glass jar with boiling water and 3 tablespoons dried mullein, cover and let stand for 15 minutes, then pour tea as needed. Heat if desired or serve at room temperature. Mullein blends well with all of the herbs de- |
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