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You are here: Home / Uncategorized / Chamomile Infused Raw Honey

Uncategorized

Chamomile Infused Raw Honey

chamomile_honey_infusing

There is nothing better than pure, local, raw honey.

I buy it by the 25 gallon bucket every year.  It sounds like a lot but that’s in weight and we use it in baking, cooking, sauces, marinades, dressings, and medicinally.

I’ll be writing a post soon specifically about raw honey including its healing properties and culinary uses. It’s amazing what natures nectar can do.

With all of the chamomile that I’ve been harvesting from my garden and drying, I decided to make my first herbal honey.

An infusion of chamomile and the sweetest raw honey I have ever had.

It’s sure to calm, relax, soothe the sorest throat or relieve an upset stomach.

This is a winning combination that also works beautifully drizzled over morning toast or in a variety of other culinary uses.

It tastes so delicate and sweet that my son and I have been enjoying eating it raw by the spoonful. (We’ll have to stop doing that!)

Chamomile Infused Raw Honey

chamomile_honey

This method is using freshly picked chamomile flowers.

Method:

1. Fill a half pint jar halfway with freshly picked chamomile leaves, clean of any bugs.

2. Top with honey, mix and swirl to release any air bubbles.  You’ll notice the honey level drops after mixing.  Add more honey to fill.

3. Put it in a place where you will see it everyday as you’ll need to turn the jar over at least once a day so that the flowers continually move through the honey.

Allow to sit for at least two weeks to infuse the chamomile flavor and its oil into the honey. (I allowed mine to infuse for two months)

4. Once the honey is infused, strain the honey in order to remove and separate the honey from the flowers.

straining

My honey ended up getting some crystalization.  In order to thin the honey, I emptied my half pint of honey into a sauce pan and warmed it up on the stove top for 30 seconds or so.  This allowed me to easily strain the honey.

*tip… After receiving Kami McBride’s, the Herbal Kitchen, she explains that she makes herbal honey by using dried herbs which she pulverizes and then adds to the honey.  The herbs then stay in the honey and there is no need to strain.  I’m going to use this method the next time.

I’ll never be without an herbal honey again.


21 Comments

About Diana Bauman

Diana is a mother of three, proud wife, and humbled daughter of God. She finds the most joy meeting with Jesus in her organic gardens. She is completely blessed to be able to call herself a stay at home mom where she home educates her children, joyfully serves her husband, and cooks nourishing, real food, for her family. She loves connecting with people on facebook, google+, pinterest, and instagram.

« Simple Lives Thursday, #55
Chamomile & Extra Virgin Olive Oil Panna Cotta »

Comments

  1. Emiko says

    August 5, 2011 at 8:14 am

    Sounds absolutely beautiful, can’t wait to try this. Love that first shot from above.

    Reply
    • Diana Bauman says

      August 5, 2011 at 8:43 am

      Thanks Emiko!

      Reply
  2. Shannon Nodell Lobough says

    August 5, 2011 at 8:29 am

    That sounds so yummy!

    Reply
  3. cami says

    August 5, 2011 at 8:56 am

    I’ve not heard of herbal honey before. I’m so intrigued and anxious to try it. I have organic dried chamomile flowers that I plan on using. If using dried flowers, can they only be in pulverized state? And is the ratio the same as if you used fresh flowers? Thank you! 🙂

    Reply
    • Diana Bauman says

      August 5, 2011 at 9:02 am

      Hi cami! According to Kami McBride, use 1/2 cup of dried herbs to 1 cup of honey.

      Pretty much the same ratio I used with the fresh flowers.

      You can still use the dried herbs without pulverizing. Use 1/2 cup of chamomile flowers to 1 cup of honey. Infuse then strain.

      If you’re going to pulverize the flowers… in the blender, pulverize 1/2 cup of flowers to 1 cup of honey. Infuse.. no need to strain.

      Hope that helps!

      Reply
  4. Sue/the view from great island says

    August 5, 2011 at 9:31 am

    Hi Diana, I just found your website and can’t wait to explore it. I love Spanish food!
    The idea of infusing honey is new to me. I have to try it, do you think it would work with lemon? Maybe with peels? I love the top photo!

    Reply
  5. Noelle says

    August 5, 2011 at 9:45 am

    Sounds really perfect for colds and for anything else. Lovely!

    Reply
  6. Susie says

    August 5, 2011 at 10:28 am

    Sounds wonderful. I love using honey.

    Reply
  7. [email protected] says

    August 5, 2011 at 12:12 pm

    This sounds so amazing! I wish I could find some raw honey!

    Reply
  8. Mare @ just-making-noise says

    August 6, 2011 at 12:00 am

    YUMMMM!! Never thought to try that. Will have to do that after our trip :o)

    Reply
  9. France @ Beyond The Peel says

    August 6, 2011 at 10:05 am

    What a great idea. I have to start buying it in large quantities. We’re buying a kg every other month. It sure would make more sense to do it that way.

    Reply
  10. Beth - SliceofSouthern says

    August 6, 2011 at 12:14 pm

    I love local honey and this is such a wonderful idea, this looks beautiful! thanks for sharing!

    Reply
  11. Lori Lynn says

    August 7, 2011 at 9:35 pm

    Hi Diana – it sounds heavenly. Glad I read the entire post, I wasn’t sure what I was looking at in the lead pic. Your photos are dreamy, as always.
    LL

    Reply
  12. Caitlyn Smith @ urbanzenvillage says

    August 18, 2011 at 8:10 am

    What a BRILLIANT idea – can’t wait to spread that on my morning toast!

    Reply
  13. carrie says

    August 25, 2011 at 9:31 am

    i bet lavender or herbal tea would be good too!

    Reply
  14. Nathalie says

    September 23, 2011 at 11:31 am

    Hi! My parents are beekeepers and we make a dozen of herbal honeys, the more popular ones being lavender, ginger, mint and roses. I never thought of making it with chamomile though. It’s sounds delicious!

    If you make infused honeys with different plants, remember that a longer infusion is not always better. For most plants it’s good since you get a stronger taste, but for some plants you lose some flavors after a while. This is particularly true with ‘flavoured’ plants such as chocolate mint or lemon verbena. After a couple of weeks we lost the lemon flavor since it was overpowered by the verbena taste. Taste as you go to find the right amount of time for each plant.

    Reply

Trackbacks

  1. Chamomile & Extra Virgin Olive Oil Panna Cotta - A Little Bit of Spain in Iowa says:
    August 8, 2011 at 7:45 am

    […] Chamomile Infused Raw Honey […]

    Reply
  2. Chamomile & Extra Virgin Olive Oil Panna Cotta - A Little Bit of Spain in Iowa says:
    August 8, 2011 at 7:45 am

    […] Chamomile Infused Raw Honey […]

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  3. Vanilla Infused Honey | The Purposed Heart says:
    August 24, 2011 at 9:00 am

    […] this month Diana at A Little Bit of Spain in Iowa (a great blog by the way!) posted about a Chamomile Infused Honey that she had made.  It […]

    Reply
  4. Spring Things: 10 Seasonal Wine, Syrup & Vinegar Recipes | WebEcoist says:
    April 26, 2013 at 12:04 pm

    […] You can infuse raw honey with just about any herb or edible flower you like simply by covering clean, dry plant matter with the honey and letting it sit for at least two weeks. Chamomile pairs especially well with the honey’s natural flavor, and it’s a relaxing addition to tea. Get the recipe at My Humble Kitchen. […]

    Reply
  5. Erbe e fiori primaverili: 10 ricette per sciroppi, acetoliti e vini curativi | AcateringVeg says:
    May 7, 2013 at 11:38 am

    […] la preparazione di un miele aromatico è necessario semplicemente mescolare al miele dei fiori essiccati commestibili e curativi, come i […]

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I’m Diana – mother of three, proud wife, and daughter to an amazing God. Here you’ll find an encouraging community seeking to nourish our families both physically and spiritually. You’ll find us in our kitchens, gardens, and homeschool rooms pursuing a simple life in food, faith, and family.

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