Herbal Honeys

The success of early humans on the hunt for honey was largely due to a unique partnership formed with the Greater Honeyguide bird, a cousin of the woodpecker that inhabits the African savanna, where honeybees originated. As the name suggests, this feathered friend guided humans to wild beehives, which have populated Africa for approximately 100 million years. In return for the sweet spoils, the hunters would lay bare the nest so that the birds could access the nutritious larvae and comb (yes, they can eat wax). This mutualistic interaction, as it is known in scientific circles, is still enjoyed by the Yao of Mozambique today.

For those of us without the inclination to head for sub-Saharan Africa for a pound of amber pancake and biscuit topping, we can fortunately – and hopefully choose to – turn to our local beekeepers (200,000 nationwide) to supply raw, natural honey produced in a sustainable and kinder way. (Sorry, but the “Bear” on the shelf in supermarkets typically contains corn syrup and is contaminated with pesticide residue.) It would seem we are no less stuck on honey than our cave-dwelling forbearers. In fact, the Americans collectively consume 450 million pounds of the sweet stuff each year.

Like wine, varying weather and climatic conditions affect honey quality, so that it is never exactly the same in character or composition from one sample to another, even when taken from the same hive. Nevertheless, it is a remarkable substance that cannot be duplicated in any laboratory. Also, certain characteristics do remain consistent from batch to batch regardless of environment or species of bee. For one thing, honey is essentially sugar, which means it is hygroscopic and absorbs water-soluble agents from plants. Honey is also an exceptional preservative. Moisture reduction combined with the presence of hydrogen peroxide destroys any chance of bacteria taking hold. Not only is this antimicrobial effect beneficial to prevent spoilage when infusing honey with plant material, but it also explains why honey is used as a medium in tonics, syrups and skin care preparations. Aside from the synthesis of gluconic acid, other organic and amino acids are also present, including butyric, malic, citric, valeric, palmitic, acetic, formic and others still. Another antibacterial compound receiving considerable interest lately is royalisin, also known as defensin-1.

Nutritionally speaking, honey delivers as much sustenance as sweetness. Although a tablespoon of honey has 64 calories compared to a tablespoon of table sugar that has 46 calories, honey is sweeter so less is needed. Honey also contains a wide variety of minerals and vitamins, namely vitamins C and B-6, riboflavin, niacin, thiamin, pantothenic acid, calcium, magnesium, iron, copper, phosphorus, manganese, potassium and zinc. It’s also a good source of amino acids and antioxidants. The latter component is of particular benefit when combining herbs with honey. First, the chemical structure of the antioxidant agents in the honey mirror that of the antioxidants of the plant from which the nectar was harvested. In addition, these agents help to preserve and enhance the chemical compounds in the herbs with which the honey is infused. The nutritional profile of raw honey is measured by conductivity testing. For the rest of us, color is an easy way to judge the quality of honey – the darker it is, the higher its antioxidant value and load of vitamins, minerals and acids.

OTHER SWEET CONSIDERATIONS

“We lived for honey. We swallowed a spoonful in the morning to wake us up and one at night to put us to sleep. We took it with every meal to calm the mind, give us stamina, and prevent fatal disease. We swabbed ourselves in it to disinfect cuts or heal chapped lips. It went in our baths, our skin cream, our raspberry tea and biscuits. Nothing was safe from honey...honey was the ambrosia of the gods and the shampoo of the goddesses.”
— Sue Monk Kidd, The Secret Life of Bees

In the Ayurvedic system of India, honey is regarded as the best Yogavahi and as the principal Anupana in many internal and topical formulations, which means that it serves as the catalyst that amplifies the properties of the herbs it is mixed as well as being the preferred mode of administration.