Herbalists have been infusing honey with medicinal plants for thousands of years. The traditional name for it is ‘Mel’.
It’s the original spoonful of sugar helping the medicine go down.
We have some of the world’s best honey in NZ, made by the tireless honeybee. Did you know that one worker bee makes 0.08 of a teaspoon of honey in her lifetime? Amazing.
Recipe
Glass jug – approx 500mL capacity
1 cup honey
¼ cup medicinal herb ingredients – select from the list below to suit your tastes and requirements
1 x 500mL clean sterilised glass jar with a tight-fitting lid
Strainer
Muslin cloth or other fabric to cover the jug
Medicinal Herbs
Grated fresh ginger root
- anti-inflammatory, settles the stomach, promotes digestion, reduces nausea, diaphoretic (heating) good for speeding up infections
Finely sliced garlic
- prebiotic (feeds the beneficial gut bacteria), anti-microbial, anti-viral, expectorant (helps clear mucus/phlegm)
- FYI garlic is v strong smelling – you may smell like garlic if you use this herb.
Thyme leaves
- expectorant, antispasmodic, antibacterial, antifungal, anti-viral, anti-parasitic – a good respiratory herb
Kawakawa (5-10 leaves sliced thinly)
- tonic, digestive ease, generally strengthening, pain relieving, anti-inflammatory
Method
Place prepared herbs in clean glass jug and pour / spoon the honey over them. Mix. Cover and store in the fridge for 24-48 hours. The herb’s medicinal phytonutrients will extract into the honey and the mixture will become thin and runny. After 24-48 hours strain the honey into your sterilised glass jar, discard / compost the herbs, place lid tightly on jar, label ingredients and keep in the fridge. Should keep for a couple of months – if it lasts that long 🙂
Instructions for use
Take ½ – 1 teaspoon morning and night. To avoid contamination use a clean spoon each time.
Safety advice
If you’re taking blood thinning medication please check with your Dr before taking this medicinal honey as ginger and garlic may increase the risk of bleeding.