Quart-sized jar with a lid (for each combo you want to do)
Parchment paper or wax paper (If using a metal lid, not needed if using a plastic lid)
Ingredients to Put Together
- Cold Method – Dried herb(s) that fill a little less than half of the jar.
- Hot Method – At least 1/2 cup of the herb(s) you want to use if they are fresh, if they are dried you can use 1 to 2 cups.
- Raw, local, organic honey: Cold-enough to cover fully the herb(s) in the jar; Hot-2 cups of the stuff.
Cold Mixing Instructions
Here’s the basic process:
- Fill a clean jar a little less than halfway with the dried herb(s).
- Pour in the honey. Be sure that your herbs are fully submerged.
- Put a lid on the jar and place in a sunny windowsill. Keeping it room temp will allow the herbs to infuse better and also makes the liquid more viscus.
- Turn the jar contents over at least once per day.
- You will want to allow this mixture to infuse for 1 to 4 weeks. The longer you leave it, the stronger the flavor will be.
- When the honey has infused to your taste, strain out the herbs with a fine metal mesh or cheesecloth.
- Store your herb-infused honey in a cool, dark place in a tightly sealed jar to help maintain optimal freshness for as long as possible (approx 9-12mos).
Hot Mixing Instructions
Here’s the basic process for fresh or dried herbs:
- Transfer herbs to cold saucepan – 1/2 cup if fresh or the 2 if dried.
- Pour your honey into saucepan over herbs and turn on stove heat to medium, at east 2 cups worth.
- Stir to fold herbs into honey. This process will become easier as honey heats up. Heat slowly so that herbs don’t scorch and honey does not boil over!
- Stir frequently until honey just begins to bubble. Remove from heat and let cool.
- Repeat steps 3 and 4 several times, either throughout the day or over multiple days (covering between sessions to keep out the interested bugs).
- When the honey has infused to your taste, strain out the herbs.
- Store your herb-infused honey in a cool, dark place to help maintain optimal freshness.
- Can last up to 12 months in the container.
Additional Tips on Both Methods
- Cold Method – You will need to keep checking the jar to make sure all the contents are completely submerged for the full effect to happen.
- Hot Method – Use anything that can slowly heat the contents without burning, or scorching – microwave not a good idea.
- Cold Method – Using a non-stick kitchen utensil to help keep the herbs covered would be advisable.
- Hot Method – The leftovers from the infusion (contents of the herbs) can be used again in a hot tea infusion or iced beverage.
- Cold Method – Same goes for the leftovers from the Cold way save either one of the remnants in the fridge.
- Can create blends of the herbs that you need most in your daily or weekly diet to gain the optimal results from its use.
- Can last to up to a year, maybe longer – keep checking periodically for freshness.
- Store in a cool dark place, keep the jar sealed tight when not in use.
- Remember to label jar with contents and date.
- Take as a tonic by the tablespoon or shot glass.
HOW & WHEN TO USE: Many people take 1-2 tablespoons or one shot throughout the fall/winter months to support immune function.
Here are some more ways to use it:
- As a “wellness shot” – I actually love the taste, so I put about 1 oz. in a shot glass to drink straight up!
- Added to herbal tea – If so wish, put couple of tablespoons in lemon ginger tea.
- Mixed with water – If you don’t feel like making herbal tea, just mix it to taste with hot water and the honey.
- In juice – For little ones, mix a small amount into freshly-pressed orange juice or lemonade
- As a marinade – It’s delicious with beef or chicken or even pork.
- As a Topper – Mix with fresh fruit or your favorite ice cream.