Mockingbird Meadows began in 2005 as a small honeybee farm in Marysville, Ohio. My husband, Carson, and I have since converted the house and large conventional lawn into a fully functioning honey and herb operation and teaching facility.
Our idea for the farm changed when I was diagnosed as infertile. At the time, I was studying with renowned “godmother of herbalism” Rosemary Gladstar. Our product offerings evolved based on what we needed. As my own body began to heal, I was ultimately able to give birth to our two children, and then we formulated products that we hoped might improve the health of our community as well. Everything we offered was a combination of herbs and honey, and we presented these products without a definite promise — no magic cure. We promoted balance and the need to “eat your medicine” above all else.
As I was nearing the end of my study with Rosemary, I hit upon the idea of specializing in herbal-infused honeys. It seemed like a natural fit, as we had been raising honeybees and farming herbs side by side on our farm. I started experimenting with half-pint jars of honey and various bits of herbs. There was nothing like it on the market in our part of the country. Each batch of infused honey started with fresh herbs and was steeped under the sun and moon for 4 to 6 weeks. The result was a nuance and depth that could not be achieved by heating honey on the stove, as all conventional recipes advised.
I took my first infusion of lavender honey to graduation at the Sage Mountain herbal center and everyone loved it. We began to offer it that spring at Mockingbird Meadows, and our rose petal and coffee infusions quickly followed.
In 2008, we were selected to represent Ohio at Slow Food Nation. This gathering in San Francisco celebrated the “best of the good, clean, and fair products in the United States.” I packed our coffee infusion and two new blends, one targeted to treat cold and flu, and an aphrodisiac blend called Honey Love. They were a hit. The New York Times and Washington Post wrote about us, business took off, and infused honey began to pop up in markets across the country.
I began to think about what product to make next. I remembered another herbal concoction that Rosemary had taught me about called an electuary. Most of what I could find about them suggested a combination of fruit, herbs, and honey. Unfortunately, it was a product that required refrigeration, which meant it was not practical for offering at a farmers’ market.
At the same time, my two children were old enough to eat solid food and occasionally needed an herbal supplement. They wouldn’t have anything to do with teas or tinctures and I didn’t have time to fight with them. When they happily ate my first attempt at blending medicinal herbs with honey, I was inspired to develop my own electuary formulas. I called them honey spreads.
Now, more than 13 years after founding Mockingbird Meadows, we still offer our original line of honey spreads along with syrups, sodas, and powdered formulas called honey boosters. We continue to combine old practices with new ideas. I am excited to share some of the techniques and recipes I have learned while working with honey and herbs over the years. The practice of combining herbs with honey as a regimen for daily health is a growing revolution! I believe it is something we should all be doing to support overall wellness, and I hope you enjoy each and every bite on your way to finding balanced health.
— Dawn Combs
