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How to Make Fenchelhonig / Fennel Honey

Fenchelhonig

When I was a child, my Oma would often send us care packages from Germany which included lots of sweets, all sorts of teas and various herbal remedies. One of those hard to find herbal treasures was Fenchel Honig – Fennel honey. One of those all-purpose remedies (which tastes delicious), fennel is usually used for coughs, digestive and nervous issues… Plus it’s a Virgo plant.
Traditionally it’s made with fennel seeds but my wild fennel was in full bloom so I decided to use the flavorful flower heads instead of the seeds (fennel pollen is one of those sought-after ingredients by chefs).
Herb infused honey is one of the easiest medicine one can prepare. You basically fill in a glass jar up to 1/3-1/2 full, then you cover with raw honey. Screw the lid and keep the jar in a sunny spot for about a month. I like to flip the jar every once in a while. After a month, strain with a fine mesh strainer. It’s messy but oh so tasty! 

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