Recipe: Herbal and Floral Infused Honey for Spring
By Rebecca Angel Maxwell
“Just a spoonful of sugar…” Sweetening up bitter medicines is a tried and true method. Instead of sugar, let’s use honey. Honey has been gathered and cultivated from native bees all around the world for thousands of years. Our local raw honey, found in the bulk section of the co-op, has local pollen so it becomes the natural version of allergy shots, plus trace amounts of vitamins and minerals. When we infuse honey with herbs and flowers, it’s a sweet medicine indeed.
There are several methods of infusing honey. I use dry plants for this no-heat method. It takes 2-6 weeks for this type of infusion so plan ahead if you want these for winter cold and flu season, early spring blahs, or gifts.
You will need pristine clean, dry quart-size wide mouth glass jars with screw top lids, tea bags, plus enough of the honey and plants of your amount and choice. The tea bag is optional, but unless you want to eat the herbs or flowers, or fish the pieces out one by one, use a tea bag. Most ingredients can be found in the bulk and spice section of the co-op, including tea bags. Wide mouth glass jars can be found in the wellness department. If you can’t find all the ingredients for these recipes, just use the ones you find. Even one ingredient infused honey is yummy and healthy.
How–To
Wash your hands well. For each infusion spoon ½ to one cup of herbs and flowers of your choice into the tea bag(s). It depends how strong you want the flavor. Place the filled tea bag(s) in the glass jar. Pour in honey all the way to the top. Screw on the lid. Put in direct sunlight for 2-6 weeks depending on how strong of a flavor you want and your time frame. You may need to add more honey after the first day. Flip upside down and back once every day or two to distribute the flavors. (It’s cool to watch the bag float slowly up and down in the honey- it’s like a lava lamp.) When done, use a spoon or tongs to take out the tea bag. (Fun tip: put this honey coated tea bag in a teapot, pour over with hot water for yummy tea.) You can use the infused honey immediately. Store at room temperature away from light.
Spring Pick Me Up Infusion
Dry Lemon balm or Hibiscus flowers
Dry Mint of your choice (I like chocolate mint if you can find it, but any will do.)
Dry Anise Hyssop
Cold and Flu Honey Infusion
Dry Mint of your choice (peppermint is good for this one)
Dry Lemon Balm
Dry Oregano
Dry Rosemary
Sunshine Honey Infusion
Dry Marigold Flowers
Dry Lavender flowers and/or leaves.
Dry Tulsi Leaves
Blooming Love Honey Infusion
Dry Rose petals.
One Vanilla pod. (may be reused.)
How to Use:
Infused honey is a light flavor to use with drinks and food that will let that flavor come through. Stir in hot water, seltzer, your water bottle (shake it up so it doesn’t sink to the bottom), as part of a mocktail or cocktail blend, or in a lightly brewed tea (any kind.) Drizzle over vanilla ice cream, simple breads and toast, vanilla cookies or cake, or add as part of a marinade for fish or chicken. It pairs well with mild cheeses, like manouri and farmer’s cheese. Lovely stirred into plain yogurt.
As Gifts:
When making these as gifts, I suggest buying small glass jars found in the Wellness department. (They are sold as jars to make lotion.) Or flip top jars for easy pouring. Be sure to write or print out a little paper describing what it is, ingredients, and uses for your recipient. Then tie the jar with a pretty ribbon and you are good to go!
NOTE: Honey is pure sugar and should be treated as such. Please consult your health care professional before adding these to your diet.
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