Ginger Root has been used by the Chinese for over 2,500 years as a warm, pungent spice and as a medicine with carminative, stimulant, diuretic, and anti-emetic properties. The aroma of ginger is due to an essential oil which contains gingerols, compounds that have been found to possess cardiotonic, antipyretic, analgesic, antitussive, cholagogue, hepatoprotective, and sedative properties. It has been used traditionally to treat coughing, fevers, nausea, vomiting, motion sickness, morning sickness, and stomach ulcers.

Garlic is a well-known member of the Liliaceae family due to its long time reputation as a healing plant, folkloric cure-all, and cooking spice. Garlic has been shown to have immune-stimulating, antibacterial, & antifungal properties as well as lowering blood pressure, blood cholesterol & triglyceride levels. Ajoene is the constituent of garlic that inhibits platelet aggregation which may protect against atherosclerosis, strokes, and blood clots, however it should not be used by people with clotting disorders or those taking anti-coagulants. The chief constituent of fresh undamaged garlic is alliin. Upon cutting or bruising the tissues, alliin is degraded by an enzyme called alliinase into allicin, a potent antibacterial agent which is also responsible for the potent odor of garlic. Eating fresh parsley is reputed to eliminate garlic breath!

Honey is a sugary secretion deposited in honeycombs by the honeybee (Apis mellifera). Honey is a delicious sweetener and a useful nutrient. The virtues of honey have been recorded in much traditional folklore. It has been used therapeutically as a demulcent in cough preparations. Its major constituents are fructose and glucose in equal proportions. Also present in small quantities are sucrose, other carbohydrates, pigments, volatile oils, and pollen grains. There is no scientific evidence to support the myriad health claims attributed to honey, although its smooth demulcent action and sweet taste make it a popular ingredient in many natural syrups. Honey’s thickness prevents bacterial growth thus providing the syrup with natural preservative properties as well.