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.
Add sweet zing to teas, hot water, marinades, salad dressing, or dipping sauce, or eat it right off the spoon. You don’t need to peel the ginger unless you’re making a treat with the dregs. Because you are frequently stopping and starting the heat, this is a nice activity to do while you’re already puttering around in the kitchen. Just make sure it doesn’t boil over! This recipe should fi ll approximately six two-ounce containers.
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. Find her remedy-making tips at wintergreenbotanicals.com/kitchenapothecary101
You might also like...
Don't Miss a Thing!
Get the latest articles, recipes, and more, when you sign up for the tasteforlife.com newsletter.
Trending Topics
Hot Product
EpicBrain features Creatine and Lion's Mane plus synergistic mushrooms and herbs. Mental clarity, focus, and memory in one powerful formula for complete cognitive support.