One of the delightful things about being back in China is the availability of honey from crops that are uncommon or non-existent in Canada. I have written in the past about the notoriety of Chinese honey, and I stand by that. Many Chinese products are suspect and/or cheaply made, reality being lack of regulation, standards and labour laws, all in the name of capitalism.
But, of course all bodies living in the modern world are filled with carcinogens and other poisons from numerous sources, including food. If I spent all my time worrying about what I put in my mouth, I’d eat nothing at all. Besides, research to date does not yet demonstrate that organic food, for example, is better for us (see this recent study done by Stanford University on the health benefits of organic food). I do support organic farming and beekeeping – it is good for the environment and the ecosystem – but I also eat notorious Chinese honey.
Today, as I am currently plagued by a recurring throat infection, I went honey shopping in my local grocery store. And I found some motherwort honey. Motherwort or Leonorus (most common varieties: L. cardiaca, L. sibiricus and L. heterophyllus), known in Chinese as 益母草 (yi mu cao), is an herb with healing properties. In Traditional Chinese Medicine, motherwort is used to energize the liver and the blood, and for menstrual issues. I found an interesting link to a Western blogger who has used it to calm emotionality.
Motherwort honey is light amber to amber in colour (see my colour standards guide at the bottom of this page). It is fragrant, and it is tangy, and almost spicy. After tasting it, I read others’ reports that it tasted of mint. I’m not sure that is what I tasted, but I could understand the interpretation.
In additions to the purported healing effects of motherwort listed above, the honey is recommended as a tranquilizer, sedative, and can soothe hoarseness and sore throats.
Wish me luck!