I’m a huge fan of herbal honeys. These are basically infusions-the goodness and flavour from the herb goes into the honey-so you end up with a tasty and nutrient filled honey that can be used in lots of different ways. I use herbal honeys on porridge, yoghurt, granola, in baking and so on. Honeys also last a long time if you use dried herbs. Otherwise if you’re using fresh herbs make less and keep it in the fridge for up to 2 weeks and keep an eye out for spoilage.

How to Make Ginger Honey

Ginger honey is one of my favourite herbal honeys. It’s spicy, warming and perfect for when you’re feeling a bit sick or coldy. It’s great to have some available when your struggling through pregnancy related nausea too! Ginger is just an incredible root!

Ideally make your ginger honey from dried root ginger (not ground) but if you don’t have this easily available you can make it with fresh ginger, just make sure you keep it in the fridge and use it up within a couple of weeks. The reason for this is that fresh ginger contains water which will make the honey go off quicker and spoil. Dried herbs eliminates this problem and you won’t need to refrigerate herbal honey made with dried and it should last for years.

How to Make Ginger Honey-Ingredients

1 cup good quality local honey

2 inch knob of root ginger or 1-2 tbsp dried ginger root.

Airtight kilner Jar (I like these smaller ones)*affiliate link

How to Make Ginger Honey-Method

if using fresh ginger finely chop it and place into the kilner jar. Or alternatively place in your dried root. Pour over the honey. Mix with a spoon until you’re sure the herb is completely covered in honey. Top up with honey. Flip over the jar everyday to ensure the ginger stays covered by honey. Let your ginger honey infuse for about 3-4 weeks before using. If using fresh ginger your honey can be used straight away and make sure you store it in the fridge for up to 2 weeks.

*photo credit to the lovely Lit Photography NI x

 

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