Many people know honey as a healthier alternative to white sugar. While this is true, it can also be used as a way to extract, preserve and carry herbs into the body.
I find honey to be especially convenient to use with powdered herbs. Some common powders are Tulsi, ginger, hawthorn, cinnamon and licorice.
Making an herbal honey is fairly straightforward and the recipe is open to personal preferences. All given amounts are general.
Use a wide mouth 8 oz. canning jar. Fill half full with the powdered herb of choice. The honey needs to be pre-warmed so that it pours very easily, like a syrup. Add the honey to the jar while stirring. Continue to add either honey or the herbal powder as needed to get the right consistency.
Adding a small amount of alcohol helps to both extract and preserve the herbs in the honey. Two or three teaspoons of vodka works well. I like to use vodka for this as it is considered to have fewer additives than most alcohol. The final product should be the consistency of peanut butter.
This type of herbal honey is ready immediately. Depending on the chosen herb, some ways it can be used is:
• adding a bit to hot tea
• stirring it into hot cereal
• spreading it onto toast (it has a thick, jam-like consistency)
• enjoying a small spoonful by itself
Another way to make herbal honey is with non-powdered herbs. Some possibilities here are osha, chamomile, our local Monarda, fennel, Lemon Balm, even rose petals. These herbs can be used dried or fresh. I prefer fresh if available but the osha especially is fine in its dried state.
Chop the herbs into smaller pieces with a large butcher knife. Fill the jar about half full with herb. Pour the pre-warmed honey over the herb, leaving a small space at the top. Stir well so no air pockets are left.
A bit of vodka can be helpful here also, especially if you are using fresh plants. Honey does not preserve as long with the extra juice in some fresh plants. Vodka helps prevent spoilage.
Turn the jar over daily or whenever you walk by. You want the herbs to move through the honey to be thoroughly extracted. It is ready in two weeks but you can leave it longer.
Some people heat the honey until it liquifies, then strain it separate from the herbs. Other people leave the herbs in and use it just straight from the jar. This depends on your preference. I usually leave everything together and add a spoonful to my daily infusion as needed.
This method of preparation is not as strong an extraction as a straight alcohol-based tincture. It is a tastier way to ingest herbs and is also a good way to avoid almost all of the alcohol used in tincturing.