How To Make Herbal Infused Honeys and Tumeric and Ginger Immune Tea
First lightly pack your jar with herbs. Don’t cram the plant material in like you would if making a tincture, as you want plenty of space for the honey to go in and move around.
Next pour your honey over the top, stopping every now and then to give it a good stir. When you have fully covered all the plant material with honey, give it another stir and leave on the side for a fortnight before eating, stirring every couple of days or so to re-integrate the plant material.
If you wish to strain the plant material out then leave it for a month before straining.
For softer plant parts like rose petals or thinly sliced lemon balm leaves you can happily leave the plant material in the honey and enjoy just as it is however for tougher plants or those with bits of woody stem, you’ll probably be better of straining it out through a coarse sieve. Gently warm the jar with the infused honey in before you strain it to make sure you get the most honey out of the plant material. You can keep the spent herbs in the fridge for a few days and infuse in hot water to make sweet teas if you wish.
Turmeric Ginger Immune Tea
- 1 Lemon – peeled and cut up into medium/small chunks
- 2 – 3 inches of fresh ginger root or 1 TB. Ginger powder
- 1 tsp. turmeric – up to 2 tsp.
- 1 tsp. cinnamon
- 8 – 10 whole cloves or 1/2 tsp. clove powder
- 2 TB. raw honey or a few drops of stevia
- pinch of cayenne (to taste) – this is important – it is the catalyst!
- dash of fresh ground pepper
- 1/2 tsp. fennel seeds (optional) but highly recommend
Steep everything (except honey or stevia) in HOT simmering (below boiling) water (either in a tea pot or a sauce pan) for 10 or so minutes. Stir or whisk well. Strain into cup, sweeten to desired sweetness and sip/drink throughout day. Add more water and spices and keep using this batch to utilize all the goodness from lemons and ginger. Stir the pot well before straining so that all the spice sediment is incorporated into the liquid.