Fir bud syrup



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Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Fir bud syrup:

The fir buds are washed and then boiled in water over medium heat. Leave for about 2 hours. Strain the resulting syrup, then add the sugar and boil for another 2 hours. Put in clean bottles and keep cold.


Fir bud syrup

I picked buds and I didn't remember how I made them, years ago, thank you, and I wish you health, it was a syrup. very good!

Ileana Avram, May 20, 2013

Wonderful and not difficult to do. Good health to the person who gave the recipe and good health to those. who will consume this syrup!

constanta proca (Chef de cuisine), June 19, 2010

my 3 year old daughter has an allergic cough. I heard it is very good.

The syrup made by fermentation with sugar is good in treating coughs, increasing immunity, everything related to the respiratory tract. Be careful not to completely cover the jar during maceration, there is a risk of breakage due to pressure. Good luck.

The syrup is better uncooked. Put a layer of buds, then a layer of sugar in large jars. and preferably left in the sun until the syrup is left (about 6 weeks). Then squeeze the syrup and store in bottles. It is good for coughing. By boiling it loses its power, it loses vitamins and everything else it contains is more naturally uncooked. but in the end, each with his own recipe: * I kissed you!

I also prepared the recipe but honestly what is it good for? I like the taste but what "cure" is it for? May 15, 2009

"Put a layer of buds in a large jar, a layer of sugar and leave to soak. The jars are tied to the mouth and exposed to the sun." How long should I leave them and when can I take the syrup from the buds?


Cold fir syrup

After I made the fir syrup, I realized I never did cold fir syrup, so I started asking left and right and found out the recipe.

What does it mean cold fir syrup? It means that the fir buds are not boiled, but left to soak with sugar or honey for a month and the syrup formed is cold fir syrup.

Because it is a long-lasting recipe, I will add pictures during the maceration process along the way.


Cold fir syrup

After I made the fir syrup, I realized I never did cold fir syrup, so I started asking left and right and found out the recipe.

What does it mean cold fir syrup? It means that the fir buds are not boiled, but left to soak with sugar or honey for a month and the syrup formed is cold fir syrup.

Because it is a long-lasting recipe, I will add pictures during the maceration process along the way.


Fir bud syrup

Fir buds are a real source of health for the body, the therapeutic effects of fir syrup being long praised and multiple: antiseptic, anti-inflammatory, sedative, diuretic, astringent, healing, antidiarrheal, antirheumatic, vitaminizing.
Fir buds appear in May-June, depending on the area where they grow, and can be recognized by their raw green color, they are ideal to pick when they are already two fingers long. Here are some of the benefits of fir bud syrup: respiratory diseases, in the treatment of laryngeal, tracheal and soothes cough. It also brings benefits in case of bronchitis, asthma and tuberculosis.

Ingredients

  • 1 kg of fir buds
  • 1 kg of sugar
  • 2 5 l of water
  • The juice of half a lemon

Step by step method

We wash the fir buds very well in cold water and drain them well.

We boil them in water for about an hour on low heat, until they soften, so as not to lose their flavor.

Cover the pot with a foil of freshness and leave to infuse until the next day.

The next day we strain the fir buds into another pot, add the sugar and boil again for a few minutes. Optionally we can add 2-3 tablespoons of lemon juice.

Sterilize the bottles in an oven and pour the juice into hot bottles, close the bottles well and heat them until they cool by themselves. Get to work and it will be useful for you!


Fir bud syrup

Fir buds are a real source of health for the body, the therapeutic effects of fir syrup being long praised and multiple: antiseptic, anti-inflammatory, sedative, diuretic, astringent, healing, antidiarrheal, antirheumatic, vitaminizing.
Fir buds appear in May-June, depending on the area where they grow, and can be recognized by their raw green color, they are ideal to pick when they are already two fingers long. Here are some of the benefits of fir bud syrup: respiratory diseases, in the treatment of laryngeal, tracheal and soothes cough. It also brings benefits in case of bronchitis, asthma and tuberculosis.

Ingredients

  • 1 kg of fir buds
  • 1 kg of sugar
  • 2 5 l of water
  • The juice of half a lemon

Step by step method

We wash the fir buds very well in cold water and drain them well.

We boil them in water for about an hour on low heat, until they soften, so as not to lose their flavor.

Cover the pot with a foil of freshness and leave to infuse until the next day.

The next day we strain the fir buds into another pot, add the sugar and boil again for a few minutes. Optionally we can add 2-3 tablespoons of lemon juice.

Sterilize the bottles in an oven and pour the juice into hot bottles, close the bottles well and heat them until they cool by themselves. Get to work and it will be useful for you!


Fir bud syrup

Fir bud syrup, an ideal natural remedy for viruses, especially respiratory.

Traditional cough syrup, according to my grandmother's old recipe. With this syrup and the plantain syrup, my mother cured me of the cold when I was a child & # 8211 fir bud syrup.

Ingredients

  • 100 g of fir buds, 3-4 cm long
  • 100 ml of alcohol, 60 degrees
  • 640 g sugar, raw
  • 1 lemon, boiled and cooled or plain water

Steps needed to prepare

  1. The 100 grams of fir buds are broken into a wooden or glass mortar (not a metal one).
  2. Add 100 ml of 60 degree alcohol. Leave to soak covered with a lid or towel for 12 hours, shaking the jar periodically.
  3. After this time, boil with 500 ml of boiling water and leave to cool for 6 hours. The cooling process is not accelerated.
  4. Then strain through a thick gauze. The solution obtained is steamed with 640 grams of raw sugar to dissolve the sugar.
  5. From the moment the sugar has completely dissolved, boil for another 10 minutes. Allow to cool and filter.
  6. The amount of syrup is filled with clean water and 1 liter is obtained.
  7. Return the vessel to the steam bath for about 15 minutes from the time the water boils and then transfer to small jars.

One teaspoon is administered after meals in case of respiratory diseases, colds.


Fir bud syrup

I picked buds and I didn't remember how I made them, years ago, thank you, and I wish you health, it was a syrup. very good!

Ileana Avram, May 20, 2013

Wonderful and not difficult to do. Good health to the person who gave the recipe and good health to those. who will consume this syrup!

constanta proca (Chef de cuisine), June 19, 2010

my 3 year old daughter has an allergic cough. I heard it is very good.

The syrup made by fermentation with sugar is good in treating coughs, increasing immunity, everything related to the respiratory tract. Be careful not to completely cover the jar during maceration, there is a risk of breakage due to pressure. Good luck.

The syrup is better uncooked. Put a layer of buds, then a layer of sugar in large jars. and preferably left in the sun until the syrup is left (about 6 weeks). Then squeeze the syrup and store in bottles. It is good for coughing. By boiling it loses its power, it loses vitamins and everything else it contains is more naturally uncooked. but in the end, each with his own recipe: * I kissed you!

I also prepared the recipe but honestly what is it good for? I like the taste but what "cure" is it for? May 15, 2009

"Put a layer of buds in a large jar and a layer of sugar and leave to soak. The jars are tied to the mouth and exposed to the sun. " How much should I leave and when can I take the syrup from the buds?


How to make the recipe for fir bud syrup with honey & # 8211 without boiling & # 8211 natural cold extract?

Ingredients for fir bud syrup with honey

My neighbors have a huge, very old fir tree in the garden and they allowed me to pick a few buds from it. Fir buds are practically the ends of the branches, ie the branches that have just appeared in spring. They are easily recognizable by their light green color and soft spines (their needles are not yet rigid).

I picked these green and tender "tassels" and rinsed them well with cold water. They need to be clarified because they have dust and small insects. Then I drained them and left them to dry on a clean towel for a few hours. It is very important that the buds are completely dry because the water leads to the fermentation of this syrup with honey!

I prepared a clean and well-dried jar as well as bee honey. Mine was a polyfloral bought from a local producer.

How to prepare the natural remedy from honey and cold fir buds, without boiling?

From now on, everything is very simple: I put layers of fir buds in the jar, which I covered with honey.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

I continued like this until the jar was full.

At the end, I gently slammed the table jar so that air bubbles came out between the layers.

Then I sealed the jar. Ready!


Fir bud syrup is very healthy and very easy to prepare. Fir buds are cleaned of tails and washed very well in several waters. Boil in water for 1 hour. Allow to cool well, then strain. The buds are removed and the remaining liquid is measured and boiled again, along with the sugar and lemon juice. The recommended amounts are 1 kg of sugar, per 1 l of liquid. Let it boil until you get a bound consistency, like jam and a reddish-brown color. The syrup from the fir buds is put hot in the bottles. Keep cool.


Fir bud syrup can also be prepared cold:

Fir buds 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 and cool place for 1 month. Then strain the leftover liquid and store in dark bottles.

Fir bud syrup is consumed as such, with tea or mineral water.
The source of this recipe is the culinary blog Truedelights.


About the therapeutic effects of fir bud syrup

In the jar to the right of the image you see natural extract of fir buds with cold prepared honey. It retains the therapeutic properties of conifers due to the fact that it is not heat treated. The volatile fir oils are the ones that have a bronchodilator effect (makes it easier to breathe) and they are largely lost by boiling - they simply evaporate. Likewise, vitamins are destroyed by boiling. The recipe for this cold extract you can find it here.

Instead, the syrup boiled from fir buds (the recipe we are talking about today) is one with a pleasant taste and aroma and is meant to cool us on hot summer days (consumed with plain or mineral cold water and ice cubes) or to brings us a little "sweet" on cold winter days, especially put in tea or diluted with not very cold water. The lemon (especially the peel) gives it a note of freshness that makes us think of natural lemonade.

Remember that we are talking about a concentrated syrup (not juice) which, at the time of consumption, is diluted with water in a ratio of 1: 8 or 1:10. That is, 800 ml of water is added to 100 ml of syrup. I say this so that you don't find the amount of sugar in the recipe large. This is how syrups are made!

From the quantities below it results approx. 1 L of fir syrup with lemon. You can multiply the recipe as needed.


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