Herbal Honey Methods: Part 2

For part 1, click here.

There are three methods listed here. One is a slow method to infuse your honey. The next method uses heat for when you need it quickly. The third one uses a traditional method called a ‘succus’, which mixes herbal juice and honey.

Honey method 1 - slow and gentle

Finely chop your fresh herbs and place in a clean jar. Pour honey over the top. Gently stir with a chopstick to knock out any air bubbles. Push the herb below the top of the honey and use an object such as glass marbles to weight down if necessary. Place on the lid, label and leave the mixture to infuse in a sunny place for 1-4 weeks. Strain out the herb and keep the honey in a fresh clean jar. Label and date. Will keep up to 1 year in a cool dark place.

Honey method 2 - Quick heat method

Place plenty of chopped, fresh herb in a bain-marie. If you don’t have one, you can improvise with a pyrex dish suspended over gently heating water, but don't allow the bowl and water to touch. Pour over enough honey to cover. Heat gently, stirring occasionally for a couple of hours until the honey tastes strongly of the herb. Don't allow to boil. Strain, retaining the liquid and place in a clean jar. Label and date. 

Method 3 - Make a ‘succus’

Juice your herbs, strain, and measure the liquid. Mix the liquid with equal parts honey, e.g 100ml herb juice to 100ml honey. Place the mixture in a sterile jar or bottle. This method won't keep as long as the other two due to the higher water content but it will last for a couple of months in the fridge. You can also freeze it in an ice cube tray for longer lasting sweet herbal blasts, though it won’t go ‘ice-hard’, it simply keeps longer.

Finally…

Always remember to label and date your herbal remedies.

You should discard the remedy if it has discoloured over time, smells bad or has gone mouldy.