Mullein Milk

With the Wheel of year turning towards the winter and chest colds and coughs becoming something we all will encounter at one point or another, it’s time to talk about the wonders of Mullein Milk! Mullein, whose latin name is Verbascum thapsus, is a common plant to our local area. As a biennial, Mullein grows in compact, disturbed and poor soil in fields, abandoned areas, farms and edges. She is quite noticeable with her beautiful velvety leaves and long straight flowering stem. Old names for this plant include Blanket Leaf, Flannel Flower, Candlewick, Jupiter’s Staff, Beggar’s Blanket, and my favorite… Hag’s Taper!

The part we use to make mullein milk are the thick, velvety leaves. The leaves are know for their demulcent (moistening) action on the Lungs and are used for dry, hacking coughs. Mullein is also known as a pectoral, meaning it strengthens the lungs and can be used as a safe tonic for any Lung condition including shortness of breath, asthma, bronchitis, and weakness of the Lungs. I make mullein milk for my family with the first signs of any colds that come with a cough, or when anyone is experiencing a tight chest stemming from Lung constriction.

You can go foraging for your own leaves or you can buy dried and sifted mullein leaves at your local herb shop or online. Mountain Rose Herbs is a great online resource for all things herbal. This recipe comes from Susan Weed. You can find more about what she says about mullein milk here.

Mullein Milk Recipe

This recipe makes 4 cups of mullein infusion, which will make up to 8 cups of mullein milk. Dosage: 1 cup of mullein milk daily, up to two cups a day with acute symptoms.

To brew the mullein infusion: Measure 1 ounce of dried mullein leaves into a quart mason jar. Pour boiling water over the leaves and fill the mason jar to the top. Cap with a lid and let steep on the counter anywhere between 4 hours and overnight. I prefer a longer infusion and usually leave the brew overnight. Strain off the leaves and store the herb liquid in the refrigerator. Some folks feel the fine hairs of the leaves in their infusion and so prefer to strain through cheesecloth to remove these hairs. I have never felt any sensitivity to this and use a regular strainer to strain out the leaves. Mullein infusion will last 3 to 5 days stored properly.

To make the mullein milk: Pour 1/2 cup of the mullein infusion into a sauce pan with 1/2 cup of milk (which makes 1 cup of mullein milk!). I prefer cows milk because it has a moistening property for the lungs. I do not think it necessarily generates phlegm and i don’t advise to limit dairy during a cold. For dry lungs, cows milk can be very soothing. You are of course free to add your own kind of milk, whether it be almond, oat or goat milk.  Gently warm the mullein infusion and the milk together over the stove and add honey to taste. Honey is also medicinal. It is anti bacterial, moistening and brings the medicine deep into the body, so don’t skimp on the honey!

Drink!  and thank the Mullein for all her gifts*

The velvety leaves of the Mullein plant grow in a beautiful rosette.

• You must use your own common sense about your symptoms and how you feel. If your cough is not better within a few days, or if your symptoms get worse you should seek support from a qualified medical practitioner.