Peel the ginger like you would a carrot (optional) then slice the ginger thinly. Place it inside the jar, cover with honey, and push the air bubbles out of the honey. Put a lid on the ginger honey and place it in a sunny window sill or cold dark place. I prefer the window sill for the gentle warmth the sun provides to aid the infusion, and the joy I get from the light shining through the honey, but if you don’t have a window sill it can be stored in any cupboard. Let it sit for 4-6 weeks and strain out the ginger (or just leave it in until it is in the way). Enjoy any way you would enjoy regular honey!
Ginger Infused Honey (Dry Ginger)
1 Pint mason jar
Local Raw honey
4-5 Tbsp dry ginger
Pour the honey in the jar until it is half full, add the powdered ginger, then add the rest of the honey. Stir the honey well until the ginger is well incorporated. This honey can be used instantly and is the perfect remedy for an unexpected cold, flu, or stomach troubles.