Syrupus de Melissae
Syrup of Balm

Tradition:

Western

Source / Author:

Fernel

Herb Name	Latin	Amount *
Bugloss root-bark	Anchusa officinalis	1 oz.
White Dittany root-bark	Dictamnus albus
Cinquefoil root	Potentilla reptens
Scorzonera root	Scorzonera hispanica	1⁄2 oz. ea.
Balm	Melissa officinalis
Scabious	Scabiosa arvensis
Devil’s Bit	Succisa pratensis
Borage	Borago officinalis
Bugloss	Anchusa officinalis
Rosemary	Rosmarinus officinalis	1 handful ea.
Sorrel seed	Rumex acetosa
Citron seed	Citrus medica
Fennel seed	Foeniculum vulgare
Blessed Thistle seed	Carduus benedictus
Basil seed	Ocinum basilicum	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.

Comment:

“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)