Honeybush

Honeybush

What it is

A different Cape legume from rooibos, named for the honey smell of its yellow flowers and still largely cut from wild stands rather than farmed. Oxidising the chopped stems is what develops the apricot note; unfermented honeybush is green and thin.

In the kitchen

Being naturally sweet, it wants no sugar in a custard: infuse 20 g per litre of milk for 15 minutes and cut the recipe sugar by a fifth. Crush the woody stems before infusing or you extract almost nothing.

Goes with

Apricot Dried apricot Honey Peach Cream Almond

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