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| Photo by Shadrina Tetiana |
Hey, did you know that lilac blossoms are edible? This flower has been appreciated, harvested, cultivated, and used for medicine and food by many different cultures over the years in all the areas it has grown. I will be sharing a recipe for delicious lilac infused honey a little bit later in this blog post. However first I will get into the medicinal/edible properties of the lilac.
Lilac
stimulates the digestive juices, relaxes smooth muscle, and gets bile flowing,
which aids overall digestion and reduces gas and bloating. Tonics of it were
taken in the 1500s in England to help improve the digestion of rich, fatty
foods. Think of this flower in cases of abdominal bloating or discomfort.
Herbalist Michael Moore writes that it is, “An excellent home remedy for
menstrual cramps, bleeding hemorrhoids, and old ulcers as well as capillary
ruptures from coughing or vomiting.”
Since early
American times, it has been used to bring down a fever by promoting sweating.
This reduces core temperature, assists the body in releasing its viral load,
and calms the immune system. This flower has also been successfully used as
an herb that prevents the recurrence of fever-inducing disease, especially in
cases of malaria.
Do not use
Lilac with medicines that alter blood coagulation, discontinue use two weeks
before surgery, and avoid use during pregnancy. Lilac bark can be poisonous;
use only the flowers. As with any herb or supplement, consult an informed
herbalist or trusted healthcare practitioner before use.
Now for the
recipe: Lilac Infused Honey
First you will need to get a glass jar (I usually use a 4 oz. size jar).
Ingredients:
Honey (I use
raw honey)
Organic Lilac
Blossoms
Directions:
Look over
the lilac flowers and make sure that they are clean. Do not get them wet because
this may cause mildew. Pull the tiny blossoms off the stems and fill the jar
with them (fill but do not pack it). Then add the honey a little bit at a time
as the honey settles add a little more. Do this until the jar is filled with
honey and lilacs. Eventually the blossoms float up to the top and you can
either strain them or leave them. I personally leave the lilacs in the honey.
You can let the honey sit for a few days or you can eat it right away.
I love how
the honey picks up the essence of the lilac so prominently. This honey can be
used on toast, biscuits, in tea or in any recipes that call for honey. It also
makes a great gift as well.
Part 3 of
the lilac series will be coming soon, subscribe now, so that you do not miss
out!
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