Motherwort Syrup

Motherwort Leonurus cardiaca herb (cut): 3 ounces

Filtered water: 1 pint

Honey to sweeten: 1 pound

Vegetable glycerin (optional to help preserve the syrup): 1 cup

Soak the cut herb in the water for six hours. Bring the water to boil and simmer for

20 minutes. Strain, return the liquid to the saucepan, stir in the honey, and simmer

for 15 minutes. Cool, add vegetable glycerin (if using), bottle, and keep in a cool

place, preferably the refrigerator. Use one tablespoon, three to four times a day.

Store for up to one week.