Infused Honey
Infusing Honey, syrups, vinegar, and wines with immune-enhancing and antiviral herbs can help incorporate these beneficial ingredients into your diet. While these servings may not all contain medicinal doses, they are a way to build up to your desired effect, which is to optimize immunity and ease stress-related symptoms.
Raw Honey contains about 82% sugar (approximately 57% fructose and 43% glucose, with some maltose and sucrose), antioxidants, hydrogen peroxide, and trace amounts of vitamins and minerals. It also includes some phenols, enzymes, flavonoids, and organic acids derived from the regurgitative processes of bees. Raw Honey has antibacterial properties and a low pH, but these are lost when it is boiled.
Raw Honey has been shown to lower LDL cholesterol, triglyceride levels, and inflammation, and to slightly lower blood pressure. It raises HDL (the good cholesterol). Honey can, when applied topically, heal burns, hemorrhoids, psoriasis, Diabetic foot ulcers, and herpes lesions. It improves blood flow to the heart and reduces the risk of blood clots, heart attacks, and strokes. When taken orally, Honey can help soothe a sore throat and aid digestion. Honey keeps over 60 gut bacteria in check. It also helps to prevent some cancers and promotes eye health.
The darker the Honey, the more antioxidants it contains. Of course, I'm speaking of the natural color of raw, unfiltered, unpasteurized, unprocessed, and unheated Honey containing no additives. The darker color is a higher content of natural plant compounds and antioxidants. For example, Buckwheat honey is known to increase the antioxidant value of the blood. But is Honey suitable for everyone?
Honey can be infused with herbs like catnip, lavender, basil, sage, lemongrass, or thyme. And the fresher your herbs are, the stronger your infusion will be.
Note: Children under one year old should never have Honey. Honey contains spores of Clostridium botulinum bacteria, which can cause botulism in infants. These spores, found in dirt and dust, can contaminate Honey. These spores are harmless to more mature digestive systems, but young babies' digestive systems haven't developed the ability to handle them. In infants, the bacteria multiply and produce a toxin that is poisonous to the infant. I don't suggest Honey to a child under 18 months old unless the child is over one year old and already has a healthy diet of various nutritious foods.
Lemon Balm Honey
You can make infused Honey using herbs, such as catnip, lavender, basil, sage, lemongrass, or thyme, with this recipe. Of course, the fresher your herbs are, the stronger your infusion will be.
The No-Heat Method (for Dried Herbs)
Find a jar with a tight-fitting lid. A mason jar will do nicely. Fill your jar about half full with dried lemon balm or nearly full with fresh lemon balm leaves. Then, fill the jar to the top with raw Honey. Make sure to coat all of the herbs with Honey. Cap tightly. Label your jar and include the date. Then allow the herb to infuse by sitting it in a warm but not hot place for 7 days. A sunny window or the top of the fridge will do.
Turn the jar over at least once each day. To make a more potent batch, allow it to sit for two to four weeks. You can taste it to check the flavor at any time. Also, top it off with more Honey if you see the honey level recede as the herbs become more saturated. When infusing is complete, strain the Honey into a clean jar. You can use a small strainer. If you find tiny bits of herb disturbing, use a cheesecloth or layers of sterile gauze to strain it further. However, it's okay to eat the herb. Lemon Balm Honey is often added to food recipes for flavor (see below).
The Heated Method (for Fresh Leaves)
"Extra moisture introduced into the infusion from the fresh material increases the risk of culturing undesirable bacteria that can cause your honey to ferment (Mountain Rose Herbs.com)."
If you are using fresh leaves straight out of the garden, the heated method will work better to keep your Honey stable. Visit Mountain Rose Herbs to learn about the heated method.
HealthyWithHoney.com provides in-depth information about what happens when we boil Honey or cook with it.
Dispensing Infused Honey
Use one teaspoon of infused Honey per serving, not exceeding three to four servings daily. This infusion also works well for mouth sores, coughs, and irritated throats. You can eat it plain or add it to a cup of tea.
You can also drizzle herb-infused Honey over cereals, fruits, vegetables, salads, and meats. You can also place herb-infused Honey in smoothies, on toast, or over ice cream. Get creative. I bet you never thought an antiviral could taste so sweet!
Storing Herb-Infused Honey
Relabel the new jar and store your Honey in a cool, dry place. It will last indefinitely. In colder climates, Honey can become quite thick and even crystallize. To make things easier, set your honey jar in a bowl of hot water or a sunny window while it is still capped to warm up a bit. It will make the Honey easier to pour. However, never boil or microwave honey. It can cause the Honey to lose its enzymes and medicinal properties, making it more susceptible to mold or bacterial growth.
Infused Syrups
Herbal syrups are another way to incorporate the medicinal properties of herbs into your wellness regimen. I included this section in the course because herbal syrups aren't tricky to make, and I want you to be aware of your creative options for incorporating herbs into your diet.
You can also create other herbal syrups using herbs such as lemon balm, elderberry, or lavender. Add 1/2 to 1 teaspoon of cinnamon to the recipe to help counteract the sugar and keep blood sugar levels from spiking too high.
Here's a basic syrup recipe for Lemon Balm Syrup (you can substitute any other herb).
- 2 cups pure water
- 1 cup sugar (use 2 cups for a thicker syrup)
- 1 cup torn lemon balm leaves (remove stems) or approximately 1/3 cup dried
- 1 clean jar with a tight-fitting lid
Warm the water in a pan over medium heat. Add the sugar and stir until dissolved (clear).
Place the crushed lemon balm leaves (or dried herb) in a clean jar and pour the syrup over them. Allow it to cool completely before capping and storing in the fridge.
Allow the syrup to sit in the fridge for several days before using it. Add a lemon wedge to the jar to add a little extra punch of lemon flavor.
Use Lemon Balm Syrup to sweeten iced or hot tea or drizzle over pancakes, waffles, French toast, or fruit.
