Syrupus de Melissae
Syrup of Balm

Tradition:

Western

Source / Author:

Fernel

Herb Name Bugloss root-bark White Dittany root-bark Cinquefoil root Scorzonera root Balm Scabious Devil’s Bit Borage Bugloss Rosemary Sorrel seed Citron seed Fennel seed Blessed Thistle seed Basil seed

Latin Anchusa officinalis Dictamnus albus Potentilla reptens Scorzonera hispanica Melissa officinalis Scabiosa arvensis Succisa pratensis Borago officinalis Anchusa officinalis Rosmarinus officinalis Rumex acetosa Citrus medica Foeniculum vulgare Carduus benedictus Ocinum basilicum Amount 1 oz. 1⁄2 oz. ea. 1 handful ea. 3 drams ea.

Preparation:

Boil them in 4 lbs of water until half is consumed. Then strain and add 3 lbs. of White sugar, and 1⁄2 lb. each of Balm Juice and Rose water; Boil gently to a syrup. Then perfume with 1⁄2 ounce each of Cinnamon and Yellow Sandalwood. The Spices were sometimes omitted.

Function:

Clears Heat, strengthens the Heart, benefits Yin, resists Melancholy

Use:

1. Strengthens Heart, Lungs and Stomach
2. Fever
3. Strengthens Brain and restores Memory
4. Melancholy
5. Used for Fatigue, chronic Weakness
6. Consumption

Dose:

1–3 oz.

Cautions:

None noted

Modifications:

“It is an excellent cordial, and strengthens the Heart, Breast, and Stomach, it resists Melancholy, revives the Spirits, is given with good success in Fevers, it strengthens the Memory, and relieves languishing nature”. (Culpeper)

“it Comforts Nature, and Fortifies the Whole Body”. (Salmon)
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