Flower Honey Infusion

Flower Honey Infusions

Honey is simply delicious, don’t you think?  Nature’s sweetener!  I love a big dollop of honey in a cup of tea, over porridge or fresh homemade yogurt.  And adding berries or nuts to make an ice cream topping is amazing.   As hard as it is to imagine, flavoring honey with flower blossom for a honey infusion means taking honey one step further into scrumptiousness!

Raw honey can have different flavors, textures, colors, etc depending on what flowers or herbs were used by the bees to make the honey.  That’s an entirely different article, when talking about flavors of honey.  This process is taking raw unfiltered honey and adding whole blossoms or herbs to it, for distinct yet subtle flavors that really compliment so many foods.  It really is a culinary treat!  And this is really very easy to do.

Many blossoms are edible and will add a very delicate flavor to the honey when infused.  You could choose individual flowers from your garden or orchard, or blend different blossoms as they are in season together.  And its so easy, you’ll start looking for blossoms to try in your honeys.  Especially if you make blossom teas!

The most important thing to remember about blossom honey is to make sure the blossoms are fresh and they have not been sprayed.  If you pick blossoms from an orchard, be sure to ask about spraying and pesticides.  Natural areas are best, as long as they are not by a roadside.

While you are picking blossoms for your teas or other dishes, be sure to pick a few to infuse honey.  You’ll be glad you did!

Try blackberry blossoms.  Strawberry blossoms and leaves.  Apple blossoms.  Mint leaves.  Violets!  Here’s a list of edible flowers from your garden or nearby woods and fields.

HONEY INFUSION

Select one cup to a cup and a half of fresh, just opened blossoms.  Shake the blossoms while on the branches to help knock off any insects.  Rinse the blossoms under a quick spray of water and let drain a few minutes on a towel or paper towel.  Very gently, pat away any extra water on the blossoms.  A salad dryer is great for quickly drying blossoms.  For infusions, you don’t have to remove the petals from the green part.

Add blossoms to your jar.  It’s ok if they are still slightly damp, but pat away as much excess moisture as you can.  If you like, you can add half a cinnamon stick or a few cloves to the jar.

Start with a pint to one quart of honey.  Carefully pour honey over the blossoms.  Using a butter knife, gently remove any air bubbles.  Tilt the jar slightly to help the honey fill the gaps between the flowers.  Add more honey as needed, to cover the blossoms.  I usually fill a pint jar with the blossoms and honey, sometimes adding more a little later as air bubbles escape.  Wipe the rim of the jar and put a lid on.

After a week or two of infusion, I’ll strain the flowers out of the honey, or rather, simply lift them out with a spoon and use them to sweeten my tea after it’s cooled somewhat, or switchel.  Its easier to strain them out with the tea instead of the thick honey.  Allowing tea to cool before adding honey will keep the nutrients intact. Some flavors are delicious with a twist of orange or lime, so after I remove the spent flowers, stir in a teaspoon of juice.

I hope you enjoy flower infused honeys in many different ways.  How do you plan on using it?

~Suzanne
Simple Homestead Living

Disclaimer:
The author, Suzanne Upton, has been a homesteader, forager, and homemaker for years.  She has researched all the above mentioned edible flowers and blossoms.  However, individuals consuming the flowers and plants mentioned in this list, or any product or derivative made from the plants listed on this page, do so entirely at their own risk.  The author cannot be held responsible for any adverse reaction to the plants.  Please do your own research.