the bonbons with a herbal core according to the invention have an exceptional fresh , natural herbal flavor . this manner of solution was insofar surprising as not only from the experts but also from the customers existed a pronounced prejudice against the &# 34 ; sucking of tea parts .&# 34 ; first experiments to work such herbal parts into the used amounts of hard bonbons met with failures also insofar as when sucking these parts irritations of the mucuous membranes of the mouth were caused . contrary thereto , when worked into a soft core no irritations could be ascertained . the process for the preparation , when compared to the above described process for preparing herbal extracts , has aside from the already mentioned improvement in flavor the advantage that with regard to the amount of time and equipment spent it is substantially more economical . as filling material that may be used there may be mentioned , for example , glucose syrup , honey , or malt extract or mixtures thereof . the minimal amount of herbal parts should be about 0 . 8 % by weight calculated on the filling material . before adding the herbal parts to the filling material , the latter is heated to about 118 ° to 120 ° c . the herbal parts are added between 85 ° and 120 ° c ., preferably at 115 ° to 116 ° c . within this temperature range , the aromatic substance of the herbal parts on the one hand are optimally liberated , on the other hand , however , not destroyed . the water content of the compound amounts to about 12 % by weight . the herbal parts are added at the above mentioned temperature , however without further heating , that is , practically during the cooling off period . after a short cooling off to about 80 ° to 95 ° c . the compound containing the herbal parts is thereafter continuously pumped into the hard bonbon coat . the time of residence from the addition of the herbal parts up to the feeding - in of the herbal filling material into the hard bonbon coat lasts about 1 / 2 to 3 / 4 of an hour . for pumping - in the conventional devices are used . the herbal compound is prepared in small portions to enclose steadily the liberated aromatic substances with the hard bonbon coat and to so preserve the fresh flavor . for the herbal parts all herbs can be used which contain ethereal oils and are capable of liberating the flavor and effective substances , respectively , like , for example , camomile , peppermint , sage , and thyme . the bonbons with a herbal core are preferably used as cough drops . as ultra - fine comminuted herbal parts , for example , the commercially obtainable blossoms or peppermint leaves as finely cut drug , both in dab - quality , can be used . they can be also comminuted on the spot with the suitable equipment . as material for the hard bonbon coat any bonbon material suitable for this purpose can be used . to the coat itself ethereal oils and aromatic substances of the various desired herbs can be added .