Lilac Honey Infusion

A lilac honey infusion is so simple, yet so delicious. This is my favorite way of eating the flowers all year.

Lilacs (Latin: Syringa Vulgaris) are incredibly aromatic edible and medicinal spring flowers originating in the Balkan Peninsula where they were used in many ways, for example, to eliminate parasites and malaria. But also, to treat fever or sunburn, cuts, scrapes, or skin rashes.

Lilacs have antibacterial qualities and an astringent taste. They are toning, both internally, and externally. Lilacs assist especially pitta and kapha dosha.

Lilacs can assist us on many levels.

Just as their smell takes you into another sphere, they only grow for a short amount of time here in Europe, and therefore help us to accept the fleeting moments, to let go of unhealthy attachments, and the need to control life, and its ever-changing ways.

Like roses, their smell helps us to tune into the pace of nature and its slowness.

Lilac’s nature softens us, any harshness, anger, frustration (all signs of high pitta dosha) decrease, and we can accept what is, with an open heart.

With this recipe, you can add them all year into desserts, on porridge, in elixirs, or as a treat by the spoonful.

Takes 1 minute, and makes 1 small jar (harvesting time and setting time not included).

INGREDIENTS

-       1 cup local, organic lilac flowers

-       1 cup regional organic honey or vegan dandelion “honey”

METHOD

Harvest lilac flowers sustainably, where they grow in full abundance.

Shake off any bugs.

Add into your jar of choice and pour honey over them. Add more lilacs and more honey on top.

Mix well, and let them set at least for a few days. The longer you let them set, the more of the lilacs sweet nature will be infused into the honey.

Store in a sterilized glass jar in a cupboard away from the sun.

Enjoy all year round.

With love,

Lisa