Monday, August 10, 2009
Herb-infused Organic Honey
Wondering what we did in the garden this morning? It rained last night, so we had to wait a bit for things to dry out before we could do any harvesting. After weeding and pruning to clear an area for transplanting more Apothecary Roses in the back corner of the garden, we headed over to the Hyssop patch. It's covered in lovely purple flowers, and the bees are busy working there.
When we had several armfuls of Hyssop, we headed inside to the kitchen, where we stripped the leaves and flowers into wooden bowls, then chopped them with my antique ulu knife.
On Wednesday, I'd brought home a 60 pound bucket of organic honey, and my plan is to make a variety of herb-infused honeys over the next few weeks. The honey will extract some of the healing properties of each plant, so in addition to being delicious additions for teas, these honeys will be even more healthful. I expect we'll try Lemon balm, Anise hyssop (a totally different plant), Motherwort and a few others. Today, it was Hyssop.
We filled each of 24 jars about 1/3 full with fresh chopped leaves & flowers, then poured on the honey. We gently stirred each jar with chop sticks to distribute the plant material all through the honey & then topped off the jars. Aren't they beautiful?