Ginger Honey
- 1 large hand of fresh ginger root, clean and dry, thinly sliced
- 2 cups honey (16 oz by volume / 20 oz by weight)
- Warm ginger and honey in a large saucepan, stirring frequently, until small bubbles begin to form.
- Turn off the heat, let cool. Leave the lid off (at least until it is cool).
- Repeat this at least three times over several hours.
- After the last heating, strain the ginger through a fi ne mesh strainer, and pour the honey into glass containers.
- Once cool, check the viscosity. If it’s more watery than honey, keep it in the fridge and use within a couple of months. If it’s as thick or thicker than honey, it should be shelf stable for at least a year.
Maria Noël Groves, RH (AHG)
Maria Noël Groves, RH (AHG), is the best-selling, award-winning author of Herbal Gut Health, Body into Balance: An Herbal Guide to Holistic Self Care, Grow Your Own Herbal Remedies, and Herbal Remedies for Sleep.
Maria’s a registered professional herbalist with the American Herbalists Guild and a graduate of the Southwest School of Botanical Medicine and Rosemary Gladstar’s Sage Mountain. Learn more about Maria and herbs at Wintergreen Botanicals.
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