Herbal Honey Made from Wild Herbs, Second Variant
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 2 hrs |
| Total Time | 15 hrs |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 handfuls flowers, fresh dandelion flowers with calyx
- 3 handfuls flowers, fresh daisy blossoms
- 4 handfuls Gundermann, young with herbs and flowers
- 8 large leaves from lady`s mantle
- Flowers the red and white dead nettle
- Flowers, the golden nettle
- 1 handful ground elder, very young tips (small)
- 1 handful nettles, small tips
- 15 leaves ribwort, young
- 1 lemon (s), organic
- 500 g cane suar, brown
- 500 g suar, white
- 1 ½ liters water
Print Recipe
Pin Recipe Instructions
- First wash all herbs, except for the flowers, such as dandelion and daisy blossoms and spin dry in a salad spinner.
- Put the herbs in a saucepan with 1.5 l water with the lemon and bring to the boil, then simmer gently for 5-10 minutes.
- I let the boiled stock cool down and let it stand covered for at least 1 night to draw, then strain through a sieve.
- Then add the brown and white sugar to the brew and then bring to the boil and cook, stirring constantly, for approx. 1-2 hours, thick as honey.
- If the consistency is right, then fill it in glasses or in the case of syrup in bottles.
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