Infused honey, in this case lemon peel infused honey, is easy to make and use to create a warm drink.

In our busy modern lives we often forget to honor the changing of the seasons. In Southern California it can feel like our weather patterns don’t vary too much but if you take a moment to pause—and fall is the perfect time to do so—you can feel a shift inside yourself and in the world around you. The days are getting shorter, the nights a bit longer; the beautiful sunsets come sooner.

Herbs can help us explore the seasons and cooking can remind us to honor these natural cycles.

Traditionally fall is the time of the harvest, abundance and giving thanks. It is a busy time to prepare for the coming winter and to take advantage of all of the abundance provided through the spring and summer by the natural world.

Traditions such as canning and harvesting berries and apples remind us of this special time of year.

After the fall equinox on Sept. 22, we began to tip into more darkness than light each day.

As we depart this tipping point, we may find ourselves craving a bit more sleep, a natural inclination to slow down and a desire to nest at home. This is a natural reaction as the dark times of the year are when we restore, rest and renew. Honoring this feeling within ourselves is a healthy response to seasonal changes.

To help you get into the vibe of autumn abundance, try out these herbal recipes. All are simple and easy to prepare. They will help you remember your connection to the earth and welcome in the special season of autumn.

Infused Honey: This is such a simple, delicious and fun preparation that I think everyone should have a jar in the cupboard. You can use your honey as a sweetener or make a quick hot drink by taking a spoonful and adding hot water.

My three favorite infused honeys are below. All are delicious and all offer health benefits.

Garlic or Ginger or both together.

Choose lemon, orange or lime.

Peel off the outer aromatic peel, leaving as much of the white pith behind as you can. A vegetable peeler works well for this job or a paring knife.

Stuff the peel into a small jar. A 4- or 8-ounce canning jar works well for this or any jar you have. Fill the jar approximately half full of citrus peel and then pour honey in the jar until it is about three-quarters full. You’ll want to leave a tiny bit of space at the top because honey is hygroscopic, meaning it absorbs water from material around it. The honey will be pulling all of the water soluble aromatics and medicinal properties out of the peel and infusing them into your honey. After one to two weeks this process will be complete. Your honey will be slightly syrupy, and oh so delicious.

Fire Cider has become incredibly popular in the past few years. It is essentially an herbal oxymel elixir of vingear and honey. This slightly tart, sweet and spicy tonic is wonderful taken in the fall as the weather shifts. The original recipe for Fire Cider was first popularized by the renowned herbalist Rosemary Gladstar in the 1970s. A daily shot or spoonful will provide a boost of vitality. You can also use as you would any vinegar in salad dressings or when cooking.

To prepare a one quart batch:

When working with ginger, horseradish, onions, garlic, and peppers remember to keep your hands away from your face, especially your eyes and nose. If you have sensitive skin, you may want to wear gloves.

Add the chopped items to a quart jar.

Customize your Fire Cider with fresh herbs!

For fall, wonderful herbs to consider are: Oregano, Rosemary, Thyme, Chives, Turmeric, Burdock Root, Dandelion Root, and Calendula Flowers.

After you have added your herbs, pour in enough Apple Cider Vinegar to cover, leaving 1-2 inches at the top. If you have a metal lid, cover the top with waxed paper or parchment paper and then place the metal over the paper. Seal tightly. Let sit for 2-4 weeks in a cool dark place. Shake once a day. Strain the vinegar from the herbs and sweeten with honey to taste.

Finally, make your house smell like fall! Add a simmer pot to the stove.

Place a pot on the stove filled with water. Add crushed cinnamon sticks, cloves, nutmeg, slices of your favorite citrus and allow to gently simmer. Keep an eye on your pot as you don’t want all the water to boil away.

Another wonderful version is Thyme, Lavender and Rosemary.

Wishing everyone an abundant and restful fall! Remember to count your blessings and be grateful for those that you love.

— Cindy Saylor is a certified herbalist and nutritionist. She offer workshops, private consultations, herbal potions and work at a monthly free clinic. She is teaching a hands-on workshop on making Fire Cider and Infused Honey and attendees will have an opportunity to harvest fresh herbs on Sunday, Oct. 9 in the garden at Wild Willow Farm. Learn more at everydayplantmagic.com and follow her on Instagram at @everydayplantmagic.

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© 2022 San Diego Downtown News. All rights reserved. • San Diego Community Newspaper Group (SDCNG)

© 2022 San Diego Downtown News. All rights reserved. • San Diego Community Newspaper Group (SDCNG)

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