Wild Blueberry & Anise Hyssop Oxymel — Milk & Honey Herbs

It’s blueberry season and the Anise Hyssop (Agastache foeniculum) in the garden is just going off, along with sooooo many other herbs, so I whipped-up a Blueberry & Anise Hyssop oxymel with the seasons’ bounty. This recipe is kitchen medicine at its finest- I knew these flavors would taste wonderful together and all I needed were ingredients I always have in my pantry- vinegar and honey. Plus both honey and vinegar can be easily locally procured here in the northeast- another perk of oxymels. This will be ready in just a few weeks and I’ll be adding a few tbsp to my water and sparkling water to help cool me down, stay refreshed, and also simply for pleasure. Anise Hyssop is a Mint Family plant with a unique mint & licorice flavor that is full of aromatics and has an affinity for the digestive and respiratory system. Blueberries are not only delicious but also full of heart healthy bioflavonoids and antioxidants and have an affinity for the circulatory system and the eyes…so even though I wasn’t formulating specifically for medicinal use when it comes to this recipe it is still, of course, medicinal, which is the beauty of kitchen medicine.Oxymels are one of my favorite food as medicine crossover herbal preparations. At their simplest, they’re herbs infused in raw apple cider vinegar (or any vinegar can be used, really) and honey and can be made with a huge variety of herbs from fruits to roots to flowers, and often when fruits are added these are also referred to as shrubs. Whatever you decide to call them, they’re fantastic in the kitchen and can be sipped straight, used as a base for salad dressings, added to seltzer, used as marinades, splashed onto cooked greens to enhance nutrient absorption, added to soups and stews, and more.