HIBISCUS (#8) - Seasonal Honey
HIBISCUS (#8) - Seasonal Honey
Seasonal HIBISCUS Herbal Honey is made by infusing raw honey with dried organic hibiscus (Hibiscus sabdariffa). The bright red hibiscus has a tart or mildly sour flavor, which works pairs really well with the sweetness of honey. Each jar is 6 oz.
Hibiscus is an antioxidant powerhouse, offering vitamins A and C, and several B vitamins. In addition to drying hibiscus to use for tea or infused honeys, the calyces can be eaten in jams & chutneys.
For more on hibiscus, check out this article from Gaia Herbs: https://www.gaiaherbs.com/blogs/seeds-of-knowledge/the-surprising-health-benefits-of-hibiscus
Hibiscus’s herbal actions include: antioxidant, astringent, cardiotonic, cholesterol-lowering, and hypotensive.
The part of the plant used for medicinal preparations is the calyx -- which is what supports the flower and remains after the petals fall off. Part of the Mallow family, hibiscus grows best in tropical climates. It's often drank as a cool or iced beverage, which makes a lot of sense given the warm environment in which it grows and its cooling energetics.
**Please Note:
1. These statements and products have not been evaluated by the FDA. They are not intended to diagnose, treat, cure, or prevent any disease or condition.
2. If you are pregnant, nursing, or on any medications, you may wish to consult with a qualified healthcare practitioner before using herbal products.
3. Hibiscus is often grown alongside peanuts, so those with a severe peanut allergy may wish to avoid contact with hibiscus.
AND
4. Honey should NOT be given to infants under 1 year old.
Each batch of Finlay's Garden Herbal Honey is lovingly crafted and yields only a few tasty jars at a time. After filling up mason jars with the honey and dried herbs, I place them in my sunroom for 4-6 weeks. I turn over each jar every day or two so that the ingredients can dance together. This process allows the sun to gently warm the honey in order to extract the beneficial properties of the herbs and to marry the delicious flavors. Then I gently heat the honey in a double-boiler so that I can strain out the herbs. You may find very small particles of herbs left in the honey -- this is because I don't heat the honey too high nor do I strain it incredibly fine so as to not lose any benefits of the raw honey.
I purchased this Georgia Wildflower honey from the French Broad Food Co-Op (Asheville, NC). They procure the honey from Haw Creek Honey Co. The hibiscus comes from Mountain Rose Herbs (Eugene, OR). My labels are printed on recycled white labels, and I reuse packaging materials in my shipments.
*FYI: The image featured in one of my photographs comes from Maria Noel Groves's book, Body into Balance.
Hoping that you find many ways to Cool Down when the temperatures around you heat up!