Recipe: Herbal Honey
Excerpted from Forgotten Ways for Modern Days by Rachelle Blondel
Although honey is quite delicious and beneficial to your general well-being on its own, adding various herbs and spices can be a great way to reap the gentle medicinal properties of the plants. As well as eating honey, it can be used externally. For example, lavender-infused honey is delicious on ice cream but can also sooth a minor burn and rose-infused honey can make a great 5-minute facial mask. A sage and thyme infusion is great for a sore throat, while a chamomile infusion in a glass of hot water with lemon makes a calming bedtime brew.
Try to use honey from a local beekeeper as it will most likely be raw and packed full of lovely stuff foraged by the bees from your local vicinity. But failing that, you can often find a county or country blend. Herbs can be easily grown at home. Always try to source organic spices for the greatest medicinal properties.
Various fresh or dried herbs, single or mixed blends (rosemary, thyme, borage, lavender, rose petals, chamomile, mint, sage, edible florals, and so on)
Raw honey (preferably from a local beekeeper)
- Place your herbs, spices, or florals of choice into the jar, but don’t pack them in too tightly; the honey will need to be able to move around the jar and fill all the spaces.
- Place the jar of honey in a bowl of warm water and leave it there until the honey becomes fluid and easily pourable.
- Pour the honey onto the herbs in the jar. Give the mixture a good stir and pack everything down gently, pressing down the plant material. When the jar is full, leave it in a warm place for at least 14 days, giving it a little shake every 2-3 days. You may wish to strain the honey before using it. If so, leave for at least three weeks before doing so.
Excerpted from FORGOTTEN WAYS FOR MODERN DAYS: Kitchen Cures and Household Lore for a Natural Home and Garden by Rachelle Blondel, with a foreword by Dottie Angel, to be published by Tarcher Perigee, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2016 by Rachelle Blondel.
- by Rachelle Blondel