Herb Infused Honey


1/4 cup fresh chopped herbs, any variety (2 Tb. dried)


I usually use clover honey, because it has a mild flavor that won't compete with the herbs! I started with making sage honey, because you can actually find bee-made sage honey in some places...but not where I live. My sage honey will have a stronger flavor than the natural variety.
Place the open jar of honey in a small sauce pan with 1-2 inches of water. Heat the water until the honey is warm and very runny.
Carefully remove the jar and place the herbs in the top.
Screw the lib bake on and shake. Place the jar in a sunny window and allow it to sit for 1-5 days.
Reheat the jar, so the honey is very watery, then strain out the herbs. Keep the infused honey in a cool, dark place.
Other herbs that work well are lavender, rosemary, thyme, hibiscus and dill.




gretchen's picture

I might have to try this with spices - sweet hot sounds like a good mix for tea on a cold day ~


It's marvelous to have numerous nature-made honeys at your fingertips. Certain honeys work wonders in flavoring baked goods and dishes. But if you don't have access to different kinds, you can flavor your own! This is a kitchen trick I learned a long time ago and have recently started practicing again. Give your honey the essence of any herb (or edible flower) you choose! The flavors of the honey and the herbs will come together for a delicate waltz of sweet floral and earthy tones. You can then use your herbed-honey for baking, dressings, sauces, beverages, or simply drizzled over warm bread!


1 jar


Monday, July 12, 2010 - 6:08am


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