2 oz. fresh horehound
1 1/2 cups water
1 3/4 lb. brown sugar
1/4 cup corn syrup
Cook the horehound slowly in water for 15 minutes, if possible in a stainless steel or heavy saucepan with the lid on. Then let stand for one hour. Remove the horehound (tip it on the compost heap), then add the sugar and syrup to the liquid and boil to “hard-crack” stage (300 degrees F. on a candy thermometer). Pour into a greased shallow pan, and mark into squares.
The botanical name comes from the Hebrew marrob, a bitter juice, and the herb is certainly not a pleasant-tasting one in its raw state. It is a native of Europe, North Africa and Central Asia, and has naturalized in many parts of the world including Britain and North America, where in some states it is a declared noxious weed! How true is that definition of a weed “a plant whose uses to man have not yet been appreciated”!
The plant is ungainly and perhaps even untidy, the white downy stems and woolly leaves trailing along in all directions. In summer white whorls of flowers appear at the leaf axils, but these, too, are neither attractive nor showy. If ever an ugly duckling had a hidden swanlike soul it is horehound. It grows best in poor soil; my own horehound plants have the rockiest, most difficult corner in the garden.
Check with your Department of Agriculture before starting off a paddock of horehound to cure the world’s ills. In your area it may be a declared weed.
Bill Wannan, in his entertaining book Folk Medicine, tells of horehound’s role in the early Australian goldrush days. In the 1890s at Kalgoorlie, Chinese (clever, as always) who had come to work as cheap labour on the goldfields went away somewhat richer because of their knowledge of vitamin-rich horehound. The dried leaves were sold at steadily inflating prices to miners to brew a tonic tea. Old-timers swore by its efficacy. Horehound poultices were often used as a remedy for the “Barcoo rot”, a skin disease caused by over-exposure to the dry heat of the inland together with vitamin deficiencies in the diet. The herb’s reputation grew as one boundary rider passed on the good word to the next. Barcoo rot is seldom encountered now that more is known about diet, but horehound’s praises are still sung on many outback stations by those old enough to remember.
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