This fir tree syrup is only prepared in the early spring, when the fir buds are light green and have a length of 3-4 cm. Fir tree syrup is used as a remedy in respiratory infections (laryngitis, bronchitis) and calms cough.
1. Ingredients for fir tree syrup

1 kg of fir buds

2 kg of sugar

2 liters of water

the juice from a lemon

Preparation for syrup of fir buds

In a large pot or pan, put the fir buds washed and cleaned from the curd (if any) containing a lot of resin. Pour the water and boil for approx. one hour.
Then take the pot out of the fire, cover with a lid and allow to stand cold for 48 hours, or if it is warm for only 24 hours. In this way, mineral salts and aromatic oils are best extracted from the buds.
The juice , which will be a bit whitish, will sneak through the gauze on the streets, pushing the buds very well. Add the sugar to the juice obtained, lemon juice and boil over low heat, stirring until the sugar melts completely.
Boil approx. 30 minutes to destroy the ferments, then pull the saucepan aside and pour hot into the bottles. Warm bottles are placed in blanket and left until the next day.

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