In a saucepan, add water and your choice of dried herbs. You can use just one herb, or various herbs. Just make sure they come to a total (altogether) of 200 grams.

Bring herbs and water to a boil, then turn the heat off and allow to infuse for 20 minutes. If using woody, stemmy, or root herbs, you’ll boil the decoction for 20 minutes (at a high simmer) and then remove from heat.

Drain herbs from infusion/decoction, and return the strained liquid back to the burner on medium-low heat. Add in cane sugar and stir until it has dissolved. If you don’t want to add sugar, the raw honey will act as a preservative as well.

Don’t add the raw honey until after the mixture has cooled quite a bit. Afterwards, jar your syrup into a glass bottle or mason jar. Store in your refrigerator for up to 3 months.