
Today's idea: Make Herbal Honey or Vinegar!
"Oh honey! Let me count the ways I love you: on toast or pancakes, in tea, over yogurt, in salad dressing." The possibilities for honey are endless!
If you are a honey-eater, why not try infusing small jars of honey with herbs? Infusing honey with herbs not only adds mild flavors that suggest springtime, it also nourishes our bodies with minerals from the plants when we eat it. Certain garden and yard herbs are even helpful for a cold. A few favorite herbal honeys to try include: sage, lavender, thyme, oregano, violet, mint, yarrow, anise hyssop, lemon balm, rosemary, and of course, garlic! That's right, garlic honey is delicious, especially on buttered toast. Whole cloves of garlic can be added to honey and enjoyed in as little as 24 hours. Other herbs (chopped coarsely) will take 2-6 weeks to infuse. Herbal honeys end up a bit more watery than plain honey and will not keep on your shelf as long.
Let us know what you make!
Your Learning Outside Instructors
"Oh honey! Let me count the ways I love you: on toast or pancakes, in tea, over yogurt, in salad dressing." The possibilities for honey are endless!
If you are a honey-eater, why not try infusing small jars of honey with herbs? Infusing honey with herbs not only adds mild flavors that suggest springtime, it also nourishes our bodies with minerals from the plants when we eat it. Certain garden and yard herbs are even helpful for a cold. A few favorite herbal honeys to try include: sage, lavender, thyme, oregano, violet, mint, yarrow, anise hyssop, lemon balm, rosemary, and of course, garlic! That's right, garlic honey is delicious, especially on buttered toast. Whole cloves of garlic can be added to honey and enjoyed in as little as 24 hours. Other herbs (chopped coarsely) will take 2-6 weeks to infuse. Herbal honeys end up a bit more watery than plain honey and will not keep on your shelf as long.
- First, honorably harvest just a handful of fresh herbs (make sure you know and identify your plants well)
- Chop the herbs coarsely.
- Place the herb in a small jar, filling it up loosely.
- Pour honey (whenever possible, source honey from local beekeepers) over the herb and use a chopstick to help it flow down through the leaves.
- Label the jar with the herb and date.
- Wait 2 days to 2 weeks before enjoying your favorite way, in hot water or tea, on toast, or straight off of the spoon.
Let us know what you make!
Your Learning Outside Instructors