Herb Horehound Perennial
Item Number: 80026
A medicinal herb with highly attractive silvery foliage and shrubby habit. Enhances any flower or herb planting. Height 60cm (24")
Seed Count: 350
WHEN TO SOW
Outside in spring when soil has warmed. Sow in a shallow drill and lightly cover with fine soil or compost. Water well. Thin seedlings and transplant when large enough.
Dryish and alkaline soil. Will thrive in a dry situation.
In full sun. Ensure the plant is protected from strong winds.
WHAT TO DO NEXT
Divide horehound in mid-spring. Take stem suttings at end of summer.
The leaves before flowering in May and June.
Loosely spread the leaves or stems on a tray and place in a cool oven(door ajar) or in the airing cupboard.
In an airtight jars in a dark and cool place.
Horehound is the supreme herbal remedy for colds and especially coughs. Make a tea from dried or fresh leaves and take a wineglassful four times a day. Horehound is the chief ingredient of many herbal cough mixtures. Horehound has a long history. The Egyptian Priests called it Seed of Horus and used it as an antidote to vegetable poisons. The Romans used it medicinally. In Norfolk it used to be brewed into Horehound ale. Horehound may also be candied.
2 cups fresh horehound (use flowers, leaves and stems) 2 1/2 cups water 3 cups brown sugar 1/2 cup corn syrup 1 tsp cream of tartar 1 tsp butter 1 tsp lemon juice In large saucepan, cover horehound with water. Bring to boil, simmer 10 minutes. Strain through cheesecloth and allow tea to settle. Ladle two cups horehound tea into large kettle. Add brown sugar, corn syrup, cream of tartar. Boil, stirring often, until mixture reaches 240 F. Add butter. Continue to boil until candy reaches 300F. Remove from heat, add lemon juice. Pour at once into buttered 8" square pan. As candy cools, score into squares. Remove from pan as soon as it is cool. Store in aluminum foil or airtight plastic bags.