Learning about herbs and natural ways to treat myself and my family is high on my list. The pioneers didn't run to the store for every little sniffle and I think we have much to learn and benefit from by turning back to some of these “old time” remedies.
When my herbalist friend Amanda shared her new herb magazine with me, I was thrilled to learn all the wonders of ginger. I already love baking with ginger, but didn't know a whole lot about it's medicinal purposes, other than it is good for stomach issues.
I am so glad I read her magazine, it may have saved me a costly medical bill later, or worse. While natural remedies are wonderful, they still have side effects, and one of ginger's side effects prevents the blood from clotting. My daughter suffers from Von Willebrand's disease (a blood clotting disorder). I had no idea ginger would worsen her condition. I'll make this honey to use in homemade switchel or elderberry syrup for the other members in my family (because it has some awesome properties), but her's will be ginger free. Praise God He got this information into my hands before I needed it.
I believe in learning about our foods and herb use so strongly I decided to become an affiliate for Natural Herbal Living Magazine. If you think like I do and subscribe, I'll receive a small portion back. To read my full disclosure policy, head here. Big thanks if you do, it helps me with the costs of running this blog and website. 🙂
Note: This information is for educational and entertainment purposes only. I am not a medical doctor and this is not meant to prescribe or treat any ailment.
Here's some more ginger wisdom from Amanda.
Ginger honey is one of my top herbal remedies for fall and winter. Infusing ginger in honey is a wonderful way to preserve the herbs healing qualities while extracting the nutritional benefits of said herb, and makes the herbal remedy much more enjoyable than just taking it in a tincture. Herbal honeys are a delicious addition to ice cream, baked goods, raw desserts, teas, tinctures (to make an elixir), herbal vinegars (to make an oxymel) and generally safe to take by anyone over the age of 1.
Ginger is a delicious tasting herbal powerhouse. The rhizome is the part used. It is often found fresh in the produce department in your local grocery store, in the spice rack, or you can purchase it at an online herbal retail shop like Mountain Rose Herbs or Bulk Herb Store.
I use local raw honey whenever possible. Raw honey is a potent medicine in and of its self. It has anti-oxidants, helps support the bodies response to inflammation and allergens, and helps to strengthen the immune system.
Ginger Infused Honey (Fresh Ginger)
Ingredients:
- 1 pint mason jar
- Local raw honey
- 3-4 inches of fresh ginger rhizome
Directions:
Peel the ginger like you would a carrot (optional) then slice the ginger thinly. Place it inside the jar, cover with honey, and push the air bubbles out of the honey. Put a lid on the ginger honey and place it in a sunny window sill or cold dark place. I prefer the window sill for the gentle warmth the sun provides to aid the infusion, and the joy I get from the light shining through the honey, but if you don’t have a window sill it can be stored in any cupboard. Let it sit for 4-6 weeks and strain out the ginger (or just leave it in until it is in the way). Enjoy any way you would enjoy regular honey!
Ginger Infused Honey (Dry Ginger)
Ingredients:
- 1 Pint mason jar
- Local Raw honey
- 4-5 Tbsp dry ginger
Directions:
Pour the honey in the jar until it is half full, add the powdered ginger, then add the rest of the honey. Stir the honey well until the ginger is well incorporated. This honey can be used instantly and is the perfect remedy for an unexpected cold, flu, or stomach troubles.
Do you want to learn more about Ginger?
We're a proud affiliate of Natural Herbal Living Magazine’s herb of the month is Ginger.
The magazine issue articles you will find are:
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You can SUBSCRIBE HERE.
Natural Herbal Living also has an herb box subscription where you can get the ingredients to make some of the recipes in the magazine. They are now accepting orders for the Rose herb box until October 15th. You can see what the contents of the rose box will be HERE. If you order the herb box after October 15th your first herb box will be for Echinacea.
How will you enjoy your ginger honey? What herbs would you like to learn more about? Do you already use herbs for medicinal purposes?
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Just found your site and I must say I love it.
Welcome and thank you! I hope you pop by often. 🙂
I love this post! I’m a fan of raw honey, and I’m just starting to learn about the medicinal benefits of herbs. So far, ginger is the only one, (other than an elderflower tincture my brother made and gave me, and mint tea I used recently for a headache), that I’ve been getting a lot of use and benefit out of.
I’m sharing this now on Facebook and pinning!
[…] food. Raw honey is excellent for both eating, cooking, and medicinal purposes. You can make a ginger infused honey for medicinal purposes during cold and flu season. Honey can also be used as antibiotic for wounds […]
I made my own ginger honey by testing the ginger first, as AI thought it would provide the most benefit. I then left the ginger in the honey for about six-months. When I went to strain the honey, however, there was a small dime-sized bit of white mold on top. I doubt it will hurt me, as honey has a natural antibiotic quality that prevents the growth of bacteria but I don’t know about the mold. I figured I’d ask before using it.
Terry,
Hmmm, I”m not sure with the mold. I’d be worried the spores might be throughout as it’s liquid. Was it local raw honey or just honey from the store?
Hi My understanding is fresh ginger has moisture and this would go mouldy.
this is true – you have to keep the honey/ginger jar UPSIDE DOWN so no air gets to the ginger and contaminates it. Remember ginger is a food! This should be added to the post – don’t want to get botulism!!
I was of the understanding that botulism was an obligative anaerobe – meaning the it survives and grows WITHOUT the presence of oxygen.
Hi there, thanks for the recipe. I’ve had my jars on the window sill for about 4 weeks now. I pick it up and gently shake it once in a while. When I do, it has pressure inside and some of the honey hisses out of the lid. I’m wondering if I did something wrong. It’s raw honey and fresh ground ginger that’s all. You ever have pressure build up in a jar? Thanks, Bill
William, i know this post is old, but since it didn’t get a response and it’s a valid question – and for others who go through this: Use a Mason Jar, like the ones you use for canning. They have a very good lid with suction which works quite well for cases like these infusions. 🙂
I also add lemon and thyme to the ginger/honey mixture, especially if someone is coughing… It really works ! Directly from the spoon or mixed in tea
Thanks for the tip Esther!
Hi Melissa,
Thanks for this really useful article. In search for infused honey recipes I found some honey infusions that require heating/warming the honey with the ingredient, but isn’t this process the same as
Pasteurizing? Before I found your article I did the recipe that requires heath up honey and grated ginger and it taste delicious… just like jam for toast, because it becomes thicker but is it safe/healthy to eat heated up honey?
I use honey in hot tea and use it in some cooking recipes. If it’s raw honey high heat will destroy most of the beneficial properties but it won’t harm you. Here’s a great article on the exact temps etc. http://articles.extension.org/pages/44460/at-what-temperature-does-honey-have-to-be-heated-too-too-destroy-the-health-benefits-for-humans
If drinking ginger tea after a meal works better for you then feel free to stick with that.
The intention behind drinking it before is to allow the volatile oils to calm the digestive tract before digesting food can irritate it but different timings will work better for different people so I’d suggest trying different times and noticing when you get the best results.
Do I need to refrigerate honey mixed with power ginger?
I was thinking of pureeing the ginger and mixing it. Obviously with the intent of using it straight away. However, if I wanted to store it what processing would you recommend?
It’s amazing that I clicked your post about ginger honey when I was looking at how to make it and Im glad I did. I suffer from bloody noses and if I take any kind of blood thinner like anti inflammatories it makes it hard to stop. Everyone is always suggesting natural cures but your right they have side effects too. Tumeric is one I knew about that thins the blood in high doses but I didnt know gingers side effects. I guess I won’t be doing this. Thanks for the information.
I infused fresh ginger to honey with heat of around 130 degrees F and then added a few slices of fresh ginger. Then I closed the cap really tight and left at at room temperature which is around 32 degrees centigrade. My question is … will my honey get moldy or have some bacteria. Is it safe to store it in the fridge.
hi sign me up please