We need sweetness in these challenging times. Honey is delicious and makes a mildly medicinal extract that can be enjoyed by the spoonful, in teas, in marinades and atop of nut butter.
On its own, honey eases coughs and sore throats, and combined with herbs it adds an extra medicinal boost.
Infused honeys can be made using fresh or dried herbs, with some modifications. I like fresh herbs because the aroma is more vibrant and I can harvest them straight out of the garden and skip the drying step.
Fresh herbs introduce moisture into the honey which can cause spoilage or fermentation if not done properly. Pine needles are not very moisture rich but it is still a good idea to periodically check your finished product for mold or fermentation when using fresh plant material.
In a future email I’ll share a variation of making an infused honey by lightly cooking it.
I love white pine for its abundance in our woods, and for its scent that reminds us to breathe deeply. The needles contain vitamin C, help reduce cold symptoms, soothe sore throats and clear the lungs of congestion.
- Coarsely chop 1/2 cup or more fresh pine needles and place in a clean and dry glass jar
- Cover the pine needles with 1 cup raw honey (making sure the needles are all covered or coated with honey) and place a lid on the jar
- Allow the jar to sit for at least 2 weeks or longer before enjoying the honey. To hasten the process, leave the jar in a warm location (for example, near a woodstove in winter).
- Strain the pine needles out or leave them in. It is easier to strain honey when it is slightly warmed and the consistency is thinner.
Tip about honey quantities: it is sold by weight, not volume. A 16 ounce jar of honey will fill approximately 10 ounces by volume.
Want to learn together? The Somatic Herbalism Apprenticeship is open for applications.