This week’s Tipsy Tuesday is inspired by girlchef‘s Marigold Honey!
Understanding infusions is really the key here. You will always need to do the following for a proper flavorful infusion (and not just things floating around in your honey).
- Make sure you are using ONLY the edible parts of a plant! Not all edible flowers use the whole flower. Some are just the petals. Some plants are just the stalks or just the leaves. Double check that you’re using the correct parts of the plants before infusing.
- Just as girlchef mentions, its important to bruise any plants you wish to infuse into the honey. This allows the natural oils of the plant to seep into the honey.
- Use fresh, certified organic plants if they are not from your garden. Non-organic plants often use harmful fertilizers and pesticides and even some stores will “clean” the plants with a soap and water solution.
- Know your honeys! Buckwheat honey has a heavy, herbal taste to it so adding other “greenery” to it might make it bitter. Orange Blossom honey is naturally quite sweet and light so adding a sharp tasting plant will muddle your results.
- DON’T COOK the honey! If you’re buying local unprocessed honey, don’t cook it. Cooking honey changes not only its health benefiting properties but also its taste (and sometimes consistency if its been boiled). Warming it is fine (say 10 to 20 seconds in a microwave), cooking it is bad.
- Don’t use floral waters. Honey and water don’t mesh well. You’d have to dissolve the honey in the water for that and again, that changes your honey. Not all floral waters are food grade quality either, so be careful.
Try some of these tasty infusion possibilities:
- Cinnamon sticks
- Lemon peels
- Orange peels
Feel free to add any of your own infusion ideas in the comments.