Homemade Iron Syrup
This homemade iron syrup is an effective way to get things moving again during pregnancy when the digestive system has a tendency to slow down.
Servings: 1 8 oz bottle
Cost: $2 (if dandelion and yellow dock are foraged)
Equipment
- Medium pot
- Strainer
- Jar with cap
Ingredients
- 1/2 ounce yellow dock root
- 1/2 ounce dandelion root
- 1 quart water
- 1/4 cup blackstrap molasses
Instructions
- Place the chopped roots into a pot and pour a quart of boiling water over them.
- Cover the pot and let it steep for at least 4 to 8 hours.
- Strain the plant material out and heat the liquid until it begins to steam, then turn the heat down very low.
- Steam until the liquid is reduced to 1 cup.
- Add the blackstrap molasses. You may choose a little more, as these herbs can be bitter.
- Remove from heat, and stir until fully incorporated.
- Pour into a jar, label with contents and date, cap well, let cool, and refrigerate.
Notes
This DIY iron tonic will keep for a few months in the refrigerator.
Avoid taking within two hours of calcium supplements or dairy products.
This herbal iron syrup can be taken on an empty stomach, but if you have any trouble take with food or consult your health care provider.