How to Make Herbal Honey Preparations
One of the reasons I began combining honey and herbs in the first place is because I believe that we benefit more from consuming the whole plant than when we extract and isolate its compounds. Hippocrates’s wisdom about food being medicine has been a guiding principle on our farm, and indeed we benefit most from herbs when they are enjoyed as food.
As an ethnobotanist, I was trained to understand the chemical components of each plant. Many people in my profession are working diligently to collect and protect plant species in the hope of finding cures for a long list of diseases that plague humanity. While advances in technology allow us to examine the plant world under a microscope and to do more than we dreamed possible, I believe this microview can cause us to miss the forest when we become too focused on a leaf.
We haven’t advanced enough to know all the chemical components of each plant, let alone what kind of interaction they might have with one another. Until the 1970s and 1980s, plant science focused on primary chemicals, those required for structure and function, many of which are vitamins and minerals. Secondary plant metabolites were considered unimportant and simply waste by-products.
These secondary plant metabolites, such as flavonoids, alkaloids, and essential oils, have only recently attracted scientific interest, and we now know that they are certainly more than just “waste” products. They are the parts of the plant that have developed as a survival strategy given environmental, nutritional, pest, and disease stress. These compounds are responsible for the healthful balancing effects that plants can have on the human body.
The study of beneficial phytochemicals is a relatively new field, and we do not fully understand the synergies between these chemicals. The scientific community tends to get excited about each individual chemical and what it might be able to do for us if we isolate it from the plant and amplify its activity. This is how we have come to develop many effective medications that feature disastrous side effects. Aspirin was successfully isolated from white willow (Salix alba) in the 1820s. Hailed as a wonder drug to relieve pain, aspirin has enjoyed a long history of over-the-counter use. But even from the beginning, the harsh nature of salicylic acid when it was isolated from the plant was recognized as damaging the lining of the gastrointestinal tract. It had to be buffered with yet another chemical to make it safer. More than 100 years later, aspirin is being pulled from daily recommendation because it can cause bleeding ulcers. In contrast, the use of white willow carries no concern of digestive damage, only a warning for those with an allergy to salicylic acid. This is because the plant naturally contains other chemicals that provide the buffer that had to be created when salicylic acid was isolated.
The synergy that takes place between chemicals within a plant drives me to prefer whole-plant therapies above any other. It isn’t just in the Western medical world that we find selective chemical therapies. In fact, many of the plant-based medicines that have been made for centuries are not whole-plant options. Teas contain only the chemicals that are water soluble, and tinctures are composed only of what is capable of being isolated by the level of alcohol or water in any given medium.
There is a time and a place for the use of even the most refined medicines, of course. When disease is overly complicated, deeply entrenched, or life threatening, it is often the wise choice to go with the strongest medicine that may act in the shortest time frame. Side effects can be corrected after the individual has been saved. But in the hard work of rebalancing a body that has become unwell — and in the daily joy of keeping a balanced body well — we benefit most from a plant therapy that is whole and balanced itself.
If herbs are so beneficial, then we should all eat as much as possible, right? Actually, lower doses can be quite effective if applied correctly. Research suggests that the synergistic effect of blending herbs with honey makes the beneficial effect of those herbs more potent. Honey is both a catalyst and an amplifier. While some electuary instructions will direct you to simply add enough herb to form a paste, my formulas call for a low-dose approach. My experience, coupled with folkloric evidence and emerging science, supports the conclusion that you can achieve a higher effectiveness at a lower dose — which also means we can use fewer plants overall and contribute greatly to their preservation.
Currently, scientists who are interested in how honey and herbs potentiate each other in a mixed medium are also beginning to examine how this synergy may benefit the application of antibiotics. A study undertaken by the ithree institute at the University of Technology Sydney in Sydney, Australia, examined a synergism between Medihoney (manuka honey) and the common antibiotic rifampicin against methicillin-resistant Staphylococcus aureus (MRSA), and found that the combination stopped the appearance of rifampicin-resistant MRSA. And a study by the National Research Centre in Egypt also showed a synergistic effect of honey and common antibiotics when addressing infection by Clostridium perfringens and C. acetobutylicum.
If we combine these important first steps with the knowledge that honey amplifies the substance that is immersed in it, we could potentially find that we need to use a smaller dose of antibiotics. Adding herb-and-honey supplements to existing medication regimens could possibly deliver a more beneficial treatment and forestall known side effects.
When Rosemary Gladstar began empowering people to reconnect with their medicinal heritage in the United States, she lit a fire in the herbalist community. People went to the fields and forests to gather medicinal plants in the wild. We had been blind to this amazing resource, literally in our backyards, and many people began to benefit from the healing properties of plants. Unfortunately, there were some unintended consequences. The more people went into natural areas to collect medicine, the less there was of the medicine. What’s more, people were fervent to experience the healing effects of the plants but were not skilled in the practical applications of those healing properties.
So Rosemary and some of her colleagues founded United Plant Savers. The organization established goals to ensure the existence of medicinal plants for all of us and for generations to come. Today, the group maintains watch over medicinal plants that are in danger of being lost and strategizes ways to protect them. Mockingbird Meadows is a United Plant Savers Botanical Sanctuary; we contribute to a growing database of information on the cultivation of wild medicinals and educate the public about the sustainable use of our plant wealth.
Mockingbird Meadows is a United Plant Savers botanical sanctuary where we educate the public about the sustainable use of plants.
Right now, as you’re reading this, someone in America is buying a product to kill the dandelions in the front yard. Dandelions are everywhere! It’s impossible to imagine a world without them, no matter how hard some of us try. Dandelions are also a plant I encourage people to love. They have wonderful culinary and medicinal uses; dandelion greens are filled with vitamins A and K and are delicious in soups. But what if we all picked and used these so-called weeds as food? It’s not outside the realm of possibility that a pest plant like dandelion could be endangered in no time at all. Hard to imagine, but it’s a story we have seen played out time and time again.
The dandelion is a silly example I use to make my point, which is an important one. Go to any grocery store and you’ll find bottles of “natural” medicines, pills, powders, and teas. Hop on the Internet and you can order a package of just about any plant you can think of from someone you have never met. While it is a good thing that we are awakening to the healing riches of the natural world, we need to be accountable for our consumption and remember to give back what we take from the earth.
Ultimately, it is important to thoroughly know the individual plant that you are using, regardless of whether or not you are planning to grow it or make it into medicine. If you understand the plant that you would like to consume, you are much more likely to be informed as to the quality of the farmer, the maker, and the products made from it. It is not sustainable or respectful to ask for support from any part of the natural world without respecting and understanding the sacrifice required in doing so. Use a plant remedy respectfully and in appropriate doses to ensure that your own health doesn’t mean the end of the plant species.
Growing your own herbal ingredients offers some key benefits. You can use them fresh from the garden, you’ll know the growing methods, and you are assured of quality processing and storage.
Roots: Lift roots when there isn’t anything green aboveground in spring or fall.
Leaves: Pick leaves when the plants are just beginning to develop flowers.
Flowers: Pick flowers just as they are opening.
Fruit: Pick when ripe.
Seeds: Pick when the seed heads are dried but before the seed begins to drop. Depending on the seed, it can be helpful to pick the seed stalk just before it is completely dry. To capture the seeds, secure a paper bag over the seeds and hang the stalk upside down to finish drying. The paper bag will catch any seeds that drop.
If you decide to buy your herbs instead of growing them, source them from high-quality growers. It is best for your community and for the quality of your herbs to look for a local source before all others. With that said, local doesn’t guarantee quality. Be sure to get to know your farmers. If they are not growing or processing the herbs in a way that will produce a healthful herb, source elsewhere. There are a few really great online sources for bulk herbs. Read about these providers and choose only those that are committed to sustainable harvesting and can provide documentation that the herbs are truly what they say they are selling.
There are so many herbs that can be combined with honey in healthful ways, but not every herb will be at its best in every formula. For each type of sweet remedy there’s a bit of science behind choosing the right plant.
Tonic herbs (herbs that build the body rather than act as a targeted medicine and can be used daily over long periods of time, such as marshmallow, chamomile, and mint) are great choices for electuaries (raw honey mixed with dried or fresh plant material) because there is little concern about “overdosing” if you eat a lot of the electuary. Be aware that if you use an herb that is very strong or targeted, it is important to stick to a teaspoon dose rather than slathering it generously on something like a piece of toast.
Lactuca virosa
Part used: Aboveground parts, in particular the milky latex called lactucarium
Constituents: Lactucin, flavonoids, coumarins
Therapeutic properties: Wild lettuce is one of my favorite pain relievers. Some have noted that it has sedative effects similar to the opium poppy, but without the digestive distress or dependence issues that come along with it. Wild lettuce is also a pretty reliable antispasmodic for cough and cramps and has been used for sleep disorders.
Why it’s good for electuaries: Lactucin is a chemical that is only slightly soluble in water, which means it would not be readily available in an herbal-infused honey. In this case, eating the leaves of the plant allows the best access to the desirable chemicals.
Inula helenium
Part used: Root
Constituents: Inulin, volatile oil, calcium, magnesium, protein, niacin (B3), thiamine (B1), and zinc
Therapeutic properties: Elecampane is a North American prairie native. Its roots have a long history of use in aiding respiratory system ailments, both acute, such as a cold, and chronic issues, such as asthma. It has a strong flavor that is almost mentholated in nature and comes from the presence of essential oils.
Why it’s good for electuaries: Elecampane is both water and alcohol soluble, making it a good candidate for tincturing and infusion, but the inulin it contains can be problematic. Inulin, a soluble fiber, soothes the digestive tract while also acting as an expectorant, encouraging the body to cough up mucus that is attached to respiratory membranes. Every year in my intensive study program, students bring me a tincture they’ve made from a plant with a high amount of inulin —elecampane and dandelion root are common examples. When inulin is isolated, it forms a thick, white liquid at the bottom of the tincture. It is difficult to incorporate this valuable material into every dose, as it tends to remain separated from the tincture medium. For this reason, eating the herb in its entirety is a better approach.
Pian, or pills, come from the Traditional Chinese Medicine method of combining honey and herbs into a thick doughlike consistency, then rolling the “dough” out and slicing it into single doses. The dough has to be made with more herbs than honey for the right consistency, and the pills are often coated in a dusting powder like cocoa.
Mentha piperita
Part used: Leaves
Constituents: Volatile oils, phenolic acids, flavonoids, tannins, calcium, fat, iron, magnesium, niacin (B3), phosphorus, potassium, protein, riboflavin (B2), thiamine (B1), and vitamin A
Therapeutic benefits: Peppermint has quite a reputation as a carminative, an herb that can settle and calm the stomach. It can be used successfully to relieve nausea and motion sickness. It is also a mild bitter, stimulating proper digestive juices, and is a caffeine-free stimulant. It has been used in the nervous system to relieve anxiety and headaches and in the respiratory system as part of a treatment for asthma. We use it as an important part of one of our teas here at the farm to bring down a high fever.
Why it works as a pill: The volatile oils and fat-soluble vitamins found in peppermint are not optimally isolated in raw honey. It is better to use this in a format that requires us to eat it. Peppermint works nicely in a pill because of the desire to get all the good of the plant, and also because it gives us a nice flavor. Whether you add other herbs to the peppermint or simply make it the focus, you’ll wind up with a pill that is a treat to eat.
Althea officinalis
Part used: Root
Constituents: Mucilage, chromium, magnesium, selenium, iron, and tannins
Therapeutic benefits: Marshmallow root is soothing to inflamed tissues and can both encourage mucilage production by the body while also thinning the fluids. It is added to formulas for the respiratory, urinary, digestive, and nervous systems. It is one of our favorite demulcents (herbs high in mucilage that soothe the tissues of the body). While it makes a nice complement to other herbs, on its own it is an anti-inflammatory and diuretic (increasing the movement of water out of the body through the kidneys).
Why it works as a pill: There are many recipes for herbal pills that instruct you to roll them in slippery elm to coat. Slippery elm is increasingly endangered, and marshmallow root is a great substitute that is abundant and easy to grow or source.
Infusions are made in a similar fashion to tea. Plant matter is steeped in honey (without heat of course) and then removed at the end of the process leaving only the flavored honey behind. Honey has the ability to absorb water-soluble B-complex vitamins and vitamin C, flavonoids, caffeine, glutathione, allicin (minimally), rosmarinic acid (slightly), tannic acid, bitters, and saponins. It is also able to absorb calcium, iron, aluminum, copper, zinc, potassium, magnesium, and other metals through chelation.
Some of the aromatic parts of volatile oils are very minimally soluble in honey. This is because they are minimally soluble in water but increase their solubility with heat. So if you want your raw honey infusion to taste and smell good, it is important that you allow for plenty of time and that you provide a sunny, warm spot for it to sit and infuse. While you will not have the strong concentration of these compounds that you might get in a cooked honey infusion, they will still be there and taste just as delicious.
Salvia officinalis
Part used: Leaves
Constituents: Volatile oils, bitters, flavonoids, acids, calcium, magnesium, potassium, thiamine (B1), vitamin A, and zinc
Therapeutic benefits: Sage is really good for the digestive system; it calms indigestion and allows our bodies to break down fat. It is antiseptic, and is particularly good in applications for a sore throat. It has beneficial abilities in our endocrine system, helping out during the roller-coaster time of menopause. It is also excellent for the lymphatic and immune systems.
Why it works in infused honey: This herb works well with honey infusions because so many of its useful constituents are readily absorbable. A friend of mine is an opera singer and the sage infusion became beloved backstage when preparing to sing, or to protect the voice when a sore throat threatened.
Rosa species
Part used: Flowers
Constituents: Volatile oil, tannins, flavonoids, thiamine (B1), riboflavin (B2), pyridoxine (B6), folic acid (B9); vitamins A, C, D, and E; potassium, magnesium, calcium, iron, zinc, and chromium
Therapeutic benefits: Rose petals have an astringent action. They are an antidepressant and are great for treating anxiety. Rose petals are important for the nervous system, having antispasmodic and sedative qualities. They even have surprising calming benefits in the digestive system and in the reproductive system, supporting uterine tone.
Why it works in infused honey: Much of what is available in the rose petal can be absorbed by honey. The aroma and flavor take time and patience, but the subtle imprint of rose that comes through is well worth it.
Oxymels are blends of honey, herbs, and vinegar that are used for therapeutic benefit. Certain herbs are traditionally found in oxymels. Some say it’s because they are rather strong tasting and so they need some mellowing in order for them to be palatable. With the addition of vinegar, the resulting formula tends to be astringent and cooling to the body.
Allium sativum
Part used: Bulb
Constituents: Chromium, volatile oils, phosphorus, protein, selenium, thiamine (B1), flavonoids, alliin, and allinase
Therapeutic benefits: Garlic is a natural antibiotic and is good for just about anything that ails you. It has quite a reputation for benefiting the circulatory system, with application in treating high blood pressure and high cholesterol. There are also suggestions that it can help with the appropriate bacterial balance in the digestive tract.
Why it works in an oxymel: The warmth of the vinegar helps to extract more of the garlic than we might otherwise get with an infused honey alone. The strong taste of garlic is partly what makes it sing in an oxymel.
Capsicum annuum
Part used: Fruit
Constituents: Capsaicin, vitamin C, vitamin A, thiamine (B1), riboflavin (B2), calcium, and magnesium
Therapeutic benefits: Cayenne is a caffeine-free stimulant with particular benefit to the digestive system and a sluggish metabolism. It is perhaps best known in herbal health for the chemical capsaicin, and its ability to reduce the inflammation and pain of arthritis when used topically. Cayenne can act as an anti-inflammatory internally as well, and it has great benefit for the health of the cardiovascular system.
Why it works in an oxymel: I love cayenne as part of an oxymel. The heating of the vinegar allows us to isolate the capsaicin, which is otherwise only isolated in very limited quantities in honey. This means that the oxymel will have the full flavor and heat of the pepper, in addition to all the health benefits.
Honey tinctures involve the process of steeping an herb or herbs in honey and alcohol. After they have steeped, the herbs are removed and only the honey-alcohol blend is consumed. Tincturing in honey makes use of the strength of alcohol in order to collect phytochemicals that we could not otherwise gather in a sweet remedy unless we were eating the herb.
Echinacea species
Part used: Root, leaves, and/or flowers
Constituents: Volatile oil, caffeic acid esters, polysaccharides, cobalt, iron, manganese, niacin (B3), riboflavin (B2), selenium, silicon, vitamin C, and zinc
Therapeutic benefits: Echinacea is perhaps one of the best-known plants of herbal medicine. It is an immune-supportive plant that is best to use when there is an active infection. There are small differences between E. purpurea and E. angustifolia depending on which expert you ask. If you can get away with using E. purpurea, do so, as it is less endangered than E. angustifolia. Echinacea is known to be anti-inflammatory, antiviral, immunostimulant, and supportive of the health of our digestive and respiratory tracts.
Why it works in a tincture: Echinacea is one of the special herbs that requires us to tincture in alcohol and then tincture in water because the polyphenols that are so important for the immune system cannot be isolated by alcohol alone. By tincturing echinacea in this double method (using both alcohol and honey), the water content in the honey serves to help isolate the polyphenols while the alcohol pulls out the compounds that are more difficult to isolate, making this tincture the best of both worlds.
Lentinula edodes
Part used: Mushroom
Constituents: Copper, selenium, zinc, manganese, vitamin D, and B-complex
Therapeutic benefits: Shiitake mushrooms are antiviral, antibacterial, anti-inflammatory, and antifungal. They have been shown to be effective in controlling blood sugar and reducing blood cholesterol. Most important, they are immunosupportive, protecting us with chemical compounds that act as antioxidants.
Why it works in a tincture: Medicinal mushrooms are one of those special cases where medicine making requires us to tincture in alcohol and then tincture in water because the polyphenols that are so important for the immune system cannot be isolated by alcohol alone. By tincturing shiitake with both alcohol and honey, the water content in the honey serves to help isolate the polyphenols, while the alcohol pulls out the compounds that are more difficult to isolate, making this tincture the best of both worlds.
Fermenting honey allows the natural yeasts in honey to eat away at the sugar content and produce living enzymes (probiotics) and the benefit of the herbs used in the process. Just about any combination you can imagine of herbs and honey can go into fermented honey. It is especially nice to choose fruits or herbs that have a natural yeast “bloom” on them so as to give the fermentation process a boost.
Aronia melanocarpa
Part used: Berry
Constituents: Vitamins A, C, E, K, calcium, iron, potassium, zinc, manganese, anthocyanins, catechins, and pectin
Therapeutic benefits: Aronia is one of the most powerful antioxidant fruits in the world. It excels at supporting the health of the cardiovascular system. Studies have demonstrated it to be highly effective for heart attack and stroke recovery as well as for the prevention of a future attack. It is particularly beneficial in the urinary tract system where it shines as an anti-inflammatory and as a treatment for urinary tract infection.
Why it works in fermented honey: Aronia berries are one of my favorites. It can be difficult to find just the right vehicle for these berries, which aren’t as sweet as other summer fruits. A naturally sweetened and fermented beverage easily lends the right balance and yet retains all the natural benefits these berries have to offer. They can be picked fresh and their tart juice can be added to a naturally fermented soda, making them a no-brainer in fermented honey.
Juniperus communis
Part used: Berry
Constituents: Volatile oil, tannins, flavonoids, resin, vitamin C, chromium, cobalt, and protein
Therapeutic benefits: Juniper excels for urinary tract health mainly because the volatile oils stimulate the kidneys to move water through the system. The resulting diuretic action makes juniper a great treatment for arthritis, rheumatism, and urinary tract infections. The berries are also important in the digestive system, calming a gassy stomach and intestinal tract with ease.
Why it works in fermented honey: The white powdery bloom seen on the juniper berry is a natural yeast, which is why this berry has been a favorite for brewing small-batch beer and liquors throughout history. It lends itself quite nicely to a honey ferment for the same reason.
Using parts as a measurement in herbal recipes is a simple way to enjoy herbs that allows for flexibility and ease in crafting. Measuring in parts refers to the ratio of ingredients. So, be consistent with your unit of measurement. You can measure by volume, using a teaspoon, tablespoon, or cup. Or you can measure by weight, using ounces, pounds, grams, or kilograms. The beauty of measuring in parts is that a formula can be scaled up or down depending on how much you want to make. Whatever measurement unit you choose, that unit is one “part.” For example, the recipe for Little Bee Calm honey spread calls for 3 parts lemon balm powder, 1 part California poppy powder, 1 part catnip powder, 1 part passionflower powder. Let’s say you choose a cup as your measuring unit; it would be 3 cups lemon balm powder, 1 cup California poppy powder, 1 cup catnip powder, 1 cup passionflower powder.
You might choose to measure in teaspoons or ounces if you want to make enough to use in a mug of tea, and you might choose to measure in cups or pounds if you want to make a big batch to use over time. The important thing is to make sure you use the same unit of measurement in order to keep the correct proportions.
There are certain tools we find indispensable on the farm. We believe in keeping it simple; you can always try to repurpose what you already have in your kitchen to fit your needs. Making medicine does not have to be any more complicated than putting up your fruits and vegetables!
A suribachi is a Japanese mortar and pestle. I prefer a suribachi over other mortar and pestle types because the ridges on the inside of the bowl make it easy to hand grind herbs and seeds into a powder.
Sometimes a coffee grinder is just as good as anything else for grinding small amounts of herbs. Be sure to keep this grinder separate from your morning coffee routine and use it only for herbs, unless you want quite an odd-tasting surprise in your next cuppa!
It’s smart to have a variety of sizes of glass jars on hand so that you have the flexibility to make a little or a lot of any recipe you want. I prefer widemouth over regular opening jars because I can get my tools, and sometimes my hands, in more easily.
These lids are very important anytime you are infusing or storing sweet remedies that involve vinegar. Vinegar will corrode metal canning lids, so plastic lids are a must!
The longer we’ve made our products, the more time we’ve had to come up with new techniques. I once built a sandbox for incubating honey infusions and oils, but I found that the sun-and-sand combination was far too hot. These days, my favorite method for making a quick honey infusion is with our dehydrator. I follow the same process in filling my jars, but instead of placing the honey outside in the sun I set it in the dehydrator. I remove the trays and set the temperature at 95°F (35°C). This is the herb-drying setting on my machine. The heat involved in this shortcut is really more of a warming and doesn’t damage the honey. This is because 95°F is a typical temperature inside a beehive. Instead of 4 to 6 weeks, this process takes only about a week. It may not yield an infusion with as complex or intense a flavor as the slow-process infusion, but it’s still pretty tasty and works in a pinch. This method works well in winter when setting my infusion outside in the sun isn’t going to give me anything but a big ice block of frozen honey.
When powdered, many herbs tend to clump. This isn’t because they have become wet, and it isn’t a cause for concern. They clump because of the oil content in them. You will get the best results from your honey spreads if you sieve the powders into the honey, much like you would sift flour for baked goods.
This tool is not necessary for honey spreads, but it can come in handy for infused honeys if you want to make them shelf stable.