I swear I will never travel during harvest season again. I mean it. Really.
I’m off to teach at the second annual Northeast Community Herbal Convergence next weekend. I’m leaving for parts north tomorrow, and this morning it suddenly dawned on me that there might be frost before I get back. (It’s hard to remember these things when the weather is so warm.)
So I went into high harvest gear, doing things the quick-and-dirty way. I think I got most of what I wanted out of the garden and the weed patches around the farm. Now watch the frost come late this year. Fine. At least I’ll come home to a sweet smelling houseâ€”there are herbs drying all over the dining room.
And I was happy to have an excuse to play with some of my favorite substances: herbs and honey. Honey infused with aromatic herbs has got to be one of the most intensely wonderful things I have ever tasted. It’s good medicine too.
Herbal honey is radically easy to make:
Take a good bunch of your favorite aromatic herbs. (Thyme, lemon balm and bee balm are my favorites.)
Pack a layer of herb in a jar, cover it with a layer of honey,* and repeat. Finish with an extra layer of honey. It will be a sticky mess. No problem. Squish it with a spoon if there are big air pockets.
That’s all. (I said it was easy.)
Let it sit for a couple of weeks at least.
Taste it. Don’t eat it all at once.
That’s thyme and lemon thyme honeys in the picture. I’ll use them for sore throats and colds this winter. And I’ll eat them with a spoon when I feel like it.
*Make sure you get good quality honey. Talk to your beekeeper about how s/he deals with mites and other pests. Ask if s/he leaves honey for the bees to eat or feeds them sugar water. Don’t buy poisonous mass-produced grocery store honey if you can help it.