Iron Tonic Syrup
Servings: 6 cups
Ingredients
- 6 cups water
- 6 tbsp dried nettle (Urtica dioica) leaf
- 2 tbsp seaweed (whatever type is most available to you)
- 1 tbsp parsley (Petroselinum crispum) leaf
- 1 tbsp dried, chopped dandelion (Taraxacum officinale) root
- 1 tbsp goji berries
- 1 tbsp dried, chopped yellow dock (Rumex crispus) root
- 1/2 tsp turmeric (Curcuma longa) rhizome powder
- 1/4 tsp cardamom (Elettaria cardamomum) seed powder
- 1 tsp fennel (Foeniculum vulgare) seeds
- 1 tsp rose (Rosa spp.) hips
- 1/2 cup dried apricots
- 2 sliced prunes
- 2 cups molasses
- 1 cup organic pomegranate or black cherry concentrate (not juice)
Instructions
- Add all of the ingredients except the molasses and fruit concentrate to a large saucepan over medium heat and bring to a boil, then reduce heat to a simmer, and let stew until the liquid is half its original volume (3 cups).
- Strain the liquid through finely woven muslin cloth. Smash and press on the spent plant material to squeeze out every last drop or iron-laden goodness, then compost the plant material, if possible.
- Transfer your strained decoction to a large glass jar, add molasses and pomegranate or cherry concentrate, cap, then shake to combine.
- Label your jar “Iron Tonic Syrup” and include the date you made it. The syrup will last for approximately two weeks when stored in the fridge. Because it makes a fairly large batch (about 6 cups), I like to keep half for myself and share the other half with women in my life who I know could use a bit of extra iron in their diet. You can also freeze this syrup for up to six months.
- Store in the refrigerator.
Notes
To use: Take 1 tablespoon up to 3 times per day when you need a boost of iron. For many women, this syrup is particularly beneficial after their period or after childbirth, when iron levels often drop. This syrup is an incredible pantry staple to have on-hand if you or someone in your household is anemic or needs regular iron supplementation.