How to Make Herb-Infused Honey: A Delicious and Easy Recipe
Felipe Cabral
Do you love the taste of honey? What about the taste of fresh herbs? If you answered yes to both of those questions, then you are going to love this recipe for herb-infused honey!
This is a delicious and easy way to add some extra flavour to your honey. Plus, it’s really simple to make. In just a few steps, you can have your own batch of herb-infused honey that you can use in recipes or enjoy on its own.
“Making an herb-infused honey couldn’t be easier to do and makes a GREAT GIFT.”
The possibilities are really endless. Try different herbs and let us know your favorite combination in the comments.
Use it to sweeten tea, coffee or oatmeal. Drizzle it over yogurt or ice cream. Or, my personal favorite, eat it straight out of the jar!
Stir it into salad dressings and marinades. Brush it on chicken or fish before grilling. The process is the same for all herbs. For a stronger flavour, let the mixture sit for a few weeks before using.
Serve it with a cheese plate or add it to a charcuterie board.
Herbal honeys may also be used medicinally, for example, sage honey to relieve a sore throat or chamomile honey to promote relaxation.
“What are you waiting for? Get cooking! This recipe is so easy and the results are delicious.”
I generally like to create single-herb honeys, but you can also get creative and prepare a blend. Here are some combinations you can try:
Lavender and rosemary
Thyme and lemon
Mint and lime
Basil and orange
INGREDIENTS
Dried or fresh herbs
EQUIPMENT
Clean, dry jars and lids (half-pint and pint mason jars work well)
Chopstick, wooden spoon handle, or other stirrer (avoid using metal as to not scratch jars)
Clean cloth for wiping jar rims
Strainer
INSTRUCTIONS
Prepare herbs: If using fresh herbs, chop them finely. If using dried herbs, crumble them between your fingers.
Combine herbs and honey: Place herbs in a clean, dry jar. Pour honey over top, using enough to completely cover the herbs and leaving about ½ inch of headspace. Use a chopstick or other stirrer to release any air bubbles trapped in the honey. Wipe the jar rim with a clean cloth. Cap tightly and label with contents and date.
Infuse: Place the jar in a sunny windowsill or another warm, dry place for at least two weeks to allow the flavours to blend. If the herbs float to the top, turn the jar over a few times to keep them well coated. Also gently shake or stir the jar every few days.
Strain: When infusion is complete, strain honey through a fine-mesh strainer into another clean, dry jar.
Storage: Store honey in a cool, dark place. It will last indefinitely. If the honey crystallizes, place the jar in a pan of warm water and stir until crystals have dissolve.
The honey you use for the infusion is completely up to you. As you can imagine different honey flavours mixed with certain herbs will give you different results. We recommend trying combinations that work well together such as Orange Blossom and basil.
“Use our honey to make your infusion and support your local beekeepers.”
For the herbs you can use a single one or combination. Rosemary, sage, thyme, mint, lemon balm, lavender, chamomile, rose petals, and pine needles all make lovely infused honeys. You can also use spices like vanilla beans, cinnamon sticks, and star anise. Herbs should be dry.
Want more smart tutorials for getting the most out of your honey? We’re dedicated to finding the best ways for busy people to do more with their honey in less time. Send us an email if you have any questions, comments, or suggestions: marketing@sheefahoney.com
