Whole hop cones of Humulus lupulus, the plant's dried female flower, sold loose so you measure exactly what you need. The natural resins and oils give a bitter, earthy, faintly citrus character. As a caffeine-free herbal infusion the flavor runs bold, so most people blend a small pinch with milder botanicals instead of steeping it on its own.
For a cup, steep a small amount in freshly boiled water for about ten to fifteen minutes, then strain. The taste is distinctly bitter and green, and a touch of honey or lemon rounds it out. Because the botanical is so strong, start light and adjust to your liking. It brews without caffeine, so it suits any time of day.
The same whole flowers are brewing grade for making beer at home. Add them late in the boil to build aroma and hop character, or use them for dry hopping in the fermenter, where intact cones are easy to strain out afterward. For aroma additions, whole material is generally used at about a one to one ratio with pellets.
Beyond the cup and the kettle, these fragrant flowers are traditionally tucked into scented pouches, drawer sachets and potpourri blends for their resinous, herbal fragrance. They also lend an aromatic accent to homemade craft projects and small batch bitters. Sold as loose flowers, they portion easily for whatever you are making.
Loose whole cones with nothing added, no fillers or flavoring. Light, air and warmth fade the delicate oils over time, so keep the flowers sealed in a cool, dark spot, and refrigerate or freeze them to hold the character longer. Growing region and cultivar can vary from harvest to harvest, so aroma strength differs slightly between lots.
