Black Radish Cough Syrup
A well-known and trusted home remedy for coughing is Black Radish Cough Syrup. Extracts from both the above-ground and below-ground parts of radishes have been used in folk medicine since ancient times. They were even used to treat stomach issues, urinary tract infections, liver inflammation, heart diseases, and ulcers. The spicy compounds in black radishes are called glucosinates. These are activated by enzymes when the radish is cut and hollowed out. These secondary plant compounds—also known as sulfur-containing mustard oil glycosides—are sulfur and nitrogen-rich chemical compounds formed from amino acids. The fumes, with their pungent smell, settle in the nose and stimulate the immune system. For use as a remedy for coughing, the black radish is hollowed out and filled with sugar to release its juice. The resulting syrup has strong antioxidant effects.
Ingredients
1 or more black radishes
Sugar or honey
1 or more glasses
Preparation
First, hollow out the fresh black radish in a cone shape and pierce a hole in the bottom.
Fill the hollow with sugar or honey.
Place the black radish in a glass or jar, cover it, and let it steep.
After a few hours, the first spoonfuls of cough syrup will start to come out through the hole in the bottom of the radish.
Shelf Life
Freshly prepared. Can be stored in the refrigerator for a few days.
Application
The freshly prepared black radish cough syrup should be taken multiple times a day (5 to 10 teaspoons per day) for a productive cough. The syrup is also ideal for children.
