Herbal honey from wild herbs

Ingredients for 1 servings:

• 3 handfuls of fir branches, young fresh tips
• 1 bunch woodruff, dried
• 3 handfuls of flowers, fresh dandelion flowers with calyx
• 2 handfuls of flowers, fresh daisy blossoms
• 2 handfuls of ground ivy, young with leaves and flowers
• 2 flower stems of creeping bugle without leaves
• 2 stalks of lemon balm
• 1 handful of chickweed, fresh with flowers
• 5 pieces of ground elder, very young tips (small)
• 3 nettles, small tips
• 3 stems of cleavers
• 2 stems of shepherd’s purse, with flower
• n. B. Flowers of the red deadnettle
• 1 lemon(s), organic
• 500 g brown cane sugar
• 500 g sugar
• 1 ½ liters of water
• 5 leaves of ribwort plantain, young leaves

Instructions

Working time approx. 2 hours; Rest period approx. 2 days; Cooking/baking time approx. 2 hours; Total time approx. 2 days 4 hours

a spread similar to the well-known dandelion honey or thick syrup, depending on the length of the boiling

First wash all herbs except the flowers, such as dandelion and daisy blossoms, and spin them dry in a salad spinner. Bundle the woodruff and let it wilt overnight. Put the remaining herbs in a pot with 1.5 liters of water, bring to a boil with the lemon, and simmer gently for 5-10 minutes. I only used a small amount of herbs like chickweed, shepherd’s purse with flowers, ground elder, stinging nettle tips, ribwort plantain, and cleavers. I added a little more of creeping bugle, ground ivy, and lemon balm, and the red dead-nettle blossoms, depending on how much I could manage and collect. The main ingredients were dandelion blossoms, daisies, and fir tips. I let the boiled broth cool, and only once it was cold did I add the bundle with the woodruff. Don’t put it all the way in, and don’t put the stems in, and only add the leaves so that they are in the broth. I covered the mixture and let it stand in a cool place for two days, then strained it through a sieve. Then I added the brown and white sugar to the mixture, brought it to a boil, and simmered it for about 1-2 hours, stirring constantly, until it thickened like honey. When it reached the right consistency, pour it into jars or, for syrup, into bottles. It tastes delicious and has its own unique flavor thanks to the herbs. Woodruff contributes to this, as do the May tips of the fir tree. Try it, and if you don’t have any, try it with other herbs and flowers.