Horehound: Grandma’s Cough Drops

Horehound (marrubium vulgare) has a long history as a medicinal herb. Through the centuries it has been used to repel scorpions, flies and spiders from the garden. Horehound has also been used to cleanse the eyes and ears, rid people of jaundice, help with childbirth and in large doses, work as a laxative.

In ancient Egypt it was called the seed of Horus the Bull or the Eye of the Star and was used as an antidote for vegetable poisons. The Greeks used it in the treatment of mad dog bites, hence its common name. Legend tells us that horehound could break magic spells. When used on trees it is said to control cankerworms.

One of the five herbs used in the feast of the Passover is marob, the Hebrew translation of Marrubium vulgare. Marob means bitter which certainly describes the herbs flavor. Dried horehound is less harsh, then that of the fresh herb.

Horehound’s most popular use through the centuries has been in the treatment of colds, coughs and sore throats. Herbalist Nicholas Culpeper wrote in 1650 that, “horehound helpeth to expectorate though phlegm from the chest”.

The common cold has plagued mankind through the ages, and before aspirin gained popular use in the 1920’s people relied on herbs for treatment. An old cold remedy calls for steeping one ounce each dried slippery elm, licorice root, bonset and horehound leaves in hot water. After ten minutes, strain and drink as tea, four times a day.

My Grandmother Dugan, at the first sign of a soar throat, sent to the drugstore for horehound drops. These were more palatable then tea or cough syrup made from the herb.

Today while there are many varieties of lozenges on the market, some still prefer old fashion horehound drops. I like to make horehound lozenges adding peppermint to improve the taste.

Horehound Candy

1 cup of fresh or 1/3 -1/2 cup dried horehound leaves

1 cup water

2 cups sugar

½ cup honey

Steep horehound leaves in boiling water for 15-30 minutes. (Boil the water not the leaves). Strain off leaves and add sugar and honey. Bring to a hard boil, stirring, until mixture reaches the hard crack stage on a candy thermometer (350 degrees). Pour onto a greased sheet pan and allow to cool. For uniform pieces, score the candy with a knife in desired size squares before the candy cools completely. When completely cool, break into pieces, roll in sugar and store in airtight container. Horehound drops may be flavored with peppermint, lemon or orange flavoring for variety.

Herbs, Holidays and Traditionsby Jackie Voshell 1982 Imprint Press