Honey & roots

You pound the root just before serving, stir it in, and add the honey off the heat to preserve its aroma. Pure honey is naturally acidic and very low in water, which limits microbial growth; add a fresh root and you break that balance. Making and eating it the same day is therefore the best precaution. Never honey before age one.

1. 1

   Turmeric

   The simplest · For one cup

   1. Pound a teaspoon of turmeric, powdered or fresh root, with a pinch of pepper.
   2. Add a fat: a little milk, plant milk, or a drop of oil.
   3. Stir into hot water or hot milk.
   4. Off the heat, stir in a teaspoon of honey.

   Curcumin is naturally poorly absorbed by the body; pepper and a fat improve its absorption.

   On the palate A golden drink, earthy and warm, all roundness.

2. 2

   Ginger

   The decoction · For one cup

   1. Pound a piece of fresh ginger, about a thumb.
   2. Let it steep 5 to 10 minutes in simmering water, then strain.
   3. Off the heat, add a teaspoon of honey.
   4. Optional: a dash of lemon juice.

   On the palate Lively, spiced, warming: a frank, comforting infusion.

3. 3

   Garlic

   The expert recipe · For one spoon

   1. Crush a small clove of garlic with the pestle.
   2. Mix it into a spoonful of honey.
   3. Taste at once: as is, or on a piece of bread.

   On the palate Powerful and frank, softened by the honey. A mouthful of character.