How to make Anise/Fennel Honey

by Jade Shutes

How to make Herbal Honey with Anise/Fennel or Rose/Tulsi

Herbal honeys rock during the Autumn and Winter months for their therapeutic benefits for the respiratory system, the nervous system (think, relaxing and soothing!), their ability to dispel kapha, and even nourish and heal the skin. With this post we will be focusing on two herbal honeys that will make wonderful gifts to yourself and to others.

Why honey?

Honey, honey……. Honey has been used since Ancient times for its sweet taste as well as its medicinal properties. Honey is rich with nutrients and other valuable medicinal components. Honey has an array of therapeutic activity including: antibacterial, antioxidant, anti-inflammatory, emollient, wound healing, demulcent, and immune enhancing.

On average, natural honey is composed of 17.1% water, 82.4% carbohydrates —approximately 38.5% fructose, 31% glucose and 12.9% other sugars― and 0.5% proteins, amino acids, vitamins, phenolic compounds, organic acids and multiple minerals, among other minority constituents. (Cortes, et al. 2011)

In Ayurvedic medicine, honey is used for excess kapha (think mucus congestion in relation to the respiratory system or general sluggishness/heaviness of mindbody). Honey is warming and astringent, thus preventing excessive excretions. According to Ayurveda, honey, like ghee, acts as a yogavahi substance: a catalyst the enhances the activity of the herbs taken with it. Honey is sometimes contraindicated by itself when excess pitta (heat/inflammation) is present. In this case, 1 part honey with 2 parts ghee is indicated.(Pole, S., 2006)

What herbs?

You can use a wide variety of different herbs to make honey infusions but here is a list of my favorite herbs to use:
*Unless otherwise marked, all herbs may be used either dry or fresh.

Anise star (Illicium verum) (d)
Chamomile (Matricaria chamomilla) (d)
Cinnamon sticks (Cinnamomum verum) (d)
Elderberry (Sambucas nidra) (d)
Fennel (Foeniculum vulgare) (d)
Ginger (Zingiber officinale)
Helichrysum (Helichrysum italicum)
Hibiscus (Hibiscus sabdariffa) (d)
Lavender (Lavandula officinalis)
Lemon balm (Melissa officinalis)
Lemon verbena (Aloysia citriodora)
Monarda (Monarda didyma or Monarda fistulosa)
Rose (Rosa sp.)(d)
Rosehips (Rosa rugosa)
Sage (Salvia officinalis)
Tulsi (Ocimum sanctum)
Thyme (Thymus vulgaris)

For the recipes in this post, we will be using:

Anise (Illicium verum): warming, antimicrobial, antibacterial, anxiolytic (relieves anxiety, useful during vata season)
Fennel (Foeniculum vulgare): gentle expectorant, anti-inflammatory, helps to clear phlegm, for both dry and moist coughs
Rose (Rosa sp.): soothing, astringent, nourishing, anti-inflammatory, beautiful
Tulsi (Ocimum sanctum): antimicrobial, alleviates kapha (congestion), it is indicated for asthma, bronchitis, rhinitis, and other respiratory allergies (Pole, S., 2006)

How to use your Herbal Honey

Place a dipper of honey (approx. 1-2 tsp), let dipper of honey drip into a nourishing and/or medicinal cup of tea.
Make cough syrup with either the Anise/Fennel or Rose/Tulsi honey.
Add the Rose Tulsi honey into an aromatic milk bath! mmmmm……..
Make your own cough syrup. **We will be posting this shortly!
Utilizing other herbs such as chamomile, lavender, hibiscus, rosehip, rose petals, and other similar herbs to create a herbal honey to be used in skincare products such as a honey mask or add a tablespoon into the water portion of a cream recipe (honey is water soluble, not oil soluble).

How to Make Anise/Fennel Herbal Honey

Supplies:

16 ounces of local honey (organic, if possible)
Anise seed pods (can get a local wholefoods or coop)
Fennel seeds
16 oz Sterilized glass jar (I purchased honey jars from SKS packaging. Consider these or even these for a smaller honey container.)

Steps to make:

1. Weigh 15 grams of Star Anise and 30 grams of Fennel seed then pour into clean glass jar.
2. Gently warm honey either by running the jar under hot water for a few minutes or using a hot water bath.*

*To Make Hot Water Bath
Fill pot with enough water to cover the jar of honey. Bring water to hot but not boiling temperature. Remove from heat. Ensure the lid of the honey jar is on tight (you don’t want water to get into the honey!). Place jar of honey in water. You can use tongs to move the bottle around. Leave for a few minutes and then remove. Completely dry off outside of honey jar. Ready for immediate pouring!

3. Pour honey over star anise and fennel seeds.

4. Using a glass stirring rod or a chop stick, carefully stir and contents to evenly coat the herbs.
5. Place the cap on the jar and label infusion with date and contents.
6. Allow herbal honey to infuse in a sunny window for 2-8 weeks. The longer the better but it also depends on what herbs you used. I infused our Anise/Fennel for two weeks and it is very strong already.

**Note: Warmth increases infusion of herbs into honey!
As often as possible throughout the week (or two), I have found gently warming the honey for a hour or so really helps increase the herbs ability to infuse into the honey. To do this, simply bring a pot of water (enough water to cover at least 1/2 of the container) and then remove from heat. Check lids to ensure they are closed tightly (so water won’t get into the container) and then place into pot of warm/hot water. You can move the glass jar with tongs, turning it upside down on on its side. This is a great time to move the plant material around the honey as well.

To Strain or Not to Strain

At the end of the 2-8 weeks, you can either leave the plant material in the jar and eat the honey with it in there or you can strain it. With the Anise/Fennel honey, I recommend straining. I have made Fennel seed honey and left the seed in there and it is delicious to eat the seeds with the honey!

To strain the honey: Use a stainless steel mesh strainer (and if you used finer plant material, you can add in a layer of cheese cloth to the strainer). After warming the honey (don’t attempt to strain when honey is cold), pour through mesh strainer. Immediately fill your empty sterilized jars with the warmed honey. Cap jars and label.

I used this label and set it up as a landscape so the labels would fit long.
You could also consider attaching burlap string or other types of ribbon, a hang tag, or any other ideas you have!

How to Make Rose Tusli Herbal Honey

Supplies:

16 ounces of local honey (organic, if possible)
Fresh or dried tulsi (Ocimum sanctum) leaves
Dried rose petals (Rosa sp.)
16 oz Sterilized glass jar

Steps to make:

1. Harvest Tulsi on a warm dry day. Chop the leaves and fill 1/2 to 3/4 of jar. Add 3 tbsp. of rose petals. Gently shake jar to move plant material around. You can also use dried tulsi leaves.

2. Gently warm honey either by running the jar under hot water for a few minutes or using a hot water bath.*
3. Pour honey over tulsi and rose petals.
4. Using a glass stirring rod or a chop stick, carefully stir and contents to evenly coat the herbs.
5. Place the cap on the jar and label infusion with date and contents.
6. Allow herbal honey to infuse in a sunny window for 2-8 weeks. The longer the better but it also depends on what herbs you used. Recall from above: Do a hot water bath every few days to warm the honey and to move plant material around.
7. Once it is ready, strain honey (as described above) and immediately fill your clean glass jars with the Tulsi/Rose honey.
8. Cap and label.

As a gift, considering combining your herbal honey with a few bags or a box of herbal tea and a honey dipper.