There are many health benefits from this recipe: from raw unfiltered honey, from pine pollen buds, from fermentation, and from sun and moon. Pine pollen is nature’s superfood. It is an adaptogen and is also used to stimulate the immune system, boost brain health, support detox, promote weight loss and alleviate pain.
It also has vitamin D, magnesium, selenium, silicon, potassium, calcium, iron, strontium, phosphorus, sulphur, chlorine, manganese and many other vitamins, minerals and essential amino acids, plus probiotics and enzymes from fermentation.
- pine pollen buds
- raw unfiltered honey
- Fill 1/2 gallon jar with pine pollen buds leaving 1 inch of headspace. Add honey to fill in the spaces between the pine pollen buds. Honey drips really slow, because it’s thick. Cover jar.
- The first few days, close the lid very lightly, because of fermentation gasses.
- After a week or two, honey will be almost watery.
- Mix or shake jar every couple days, so top layer is coated too.
- Takes about 1-3 months, in sunshine and moonlight.
- Taste is very interesting: lemony, sweet, slightly acidic, piney, foresty and fresh.