Fresh osmanthus flowers picked from trees need to be carefully sorted, leaving only petals, removing pedicels and picking out withered petals and impurities. This step is time-consuming and needs to be picked one by one.

Rinse the picked petals with clear water for several times, then filter the water and dry the water vapor for later use.

According to the number of osmanthus petals, add a little salt for salting for about 20 minutes. Adding salt can dilute the water in the petals and have the effect of sterilization. After salting, the petals will turn dark.

After the petals are salted with salt, you can start bottling. According to the order of one layer of petals and one layer of honey, honey must be soaked in each layer of petals until it is finished.

After all the bottles are packed, they are sealed and stored in a cool and normal temperature place. After they are naturally fermented for a week, they are stored in the refrigerator, which can be taken as you eat, and can be preserved for a long time.