Syrups are a great way to treat children with herbs. They're sweet and they go down much easier than other liquid remedies. If properly stored, syrups will last for several weeks.

To make an herbal syrup, first make a quart of an infusion and then simmer it down and mix with honey or another sweetener (like maple syrup or brown sugar). Note that experts advise against giving raw (unpasteurized) honey to children younger than a year because of the risk of botulism. If you're making syrup to give to a baby, you can replace honey with commercial maple syrup or brown sugar.

Adults should take ½ to 1 teaspoon three times a day for chronic conditions and ¼ to ½ teaspoon every 30 to 60 minutes, until symptoms improve, when treating an acute problem. Children and seniors should be given smaller doses.

Here are a few syrup recipes:

• Cinnamon-Echinacea Cold Syrup

  This is perfect for treating colds and flu — especially in kids.

  Ingredients:

  • 1 part dried echinacea (Echinacea purpurea) root
  • 1 part cinnamon (Cinnamomum verum, C. aromaticum) bark
  • ½ part fresh ginger (Zingiber officinalis) root, grated or chopped

  1. Add 2 ounces (about 8 tablespoons) of the herb mixture to a quart of cold water. Bring to a boil, then simmer until the liquid is reduced by half (leave the lid slightly ajar).

  2. Strain the herbs from the liquid and discard, then pour the liquid back into the pot.

  3. Add 1 cup of honey (or another sweetener) and heat the mixture through.

  4. Remove from heat, let cool, and transfer to glass bottles. Store in the refrigerator.

• Heart-Healthy Hawthorn Syrup

  This syrup incorporates hawthorn berries, which are rich in antioxidants and have proven cardiovascular benefits. If the berries have seeds in them, soak and press them through a sieve to remove the seeds before using.

  Ingredients:

  • A handful of dried seedless hawthorn (Crataegus monogyna, C. oxyacantha) berries
  • Apple juice (enough to cover berries in pan)
  • Honey to taste
  • Ginger (Zingiber officinalis) to taste, grated or powdered
  • Cinnamon (Cinnamomum verum, C. aromaticum) to taste

  1. Put the berries into a pan with just enough apple juice to cover them. Simmer over low heat for 15 minutes. Remove from heat and let stand overnight.

  2. Season with honey, ginger, and cinnamon to taste.

  3. Return to heat, add enough apple juice to create a syrupy consistency, and heat through.

  4. Remove from heat, let cool, and transfer to glass bottles. Store in the refrigerator.