Horehound-Marrubium Vulgare - by
The name horehound comes from the Old English term 'harhume' meaning
a downy plant. Horehound is a bushy perennial herb that forms a 12"
to 18" wide club of wooly grayish green ruffled heart-shaped aromatic
leaves. It blooms in midsummer with small white flowers along the upper
stems of the plant. Horehound self-sows from its seeds and spreads well,
clip the stems prior to flowering to keep it in its place in your garden.
Horehound will grow in full sun in poor, well-drained soil. The Romans
valued this herb and the seventeenth century English settlers brought
plants with them to the new world. This fresh herb has been used for
centuries in teas to soothe sore throats and made into a candy for coughs.
1c horehound leaves 1tsp crushed anise seed
1 quart water 1 1/2 lbs granulated sugar
1 1/2 lbs brown sugar butter
Boil horehound leaves and anise seed in the water (spring water or well
water was used) for 20 minutes and strain through cheesecloth. Add the
sugar to the remaining liquid and cook over a low heat slowly until
sugar is dissolved. Once the sugar is dissolved, bring to a boil over
moderate heat until the syrup hardens when dropped from a spoon into
cold water. Remove from heat and pour into a buttered pan and when cool,
mark into small squares. A glass or stainless steel pan is best.
1 good handful of horehound leaves
1 quart water (spring or well water was used)
2T granulated sugar
1tsp anise seed (optional)
Put leaves into an unchipped enamel kettle. (If desired, add the 1 tsp
of anise seed at this time.) Add water and simmer for 20 minutes. Remove
from heat, strain while pressing the leaves to remove as much liquid
as possible. Add the sugar and the juice of the lemon and cool.
Note: anise seed has a soothing effect on the throat