Infusing Honey with Herbs
Herbal honey is made by submerging fresh or dried herbs into high-quality raw honey and allowing them to steep in a cool, dark place for at least two weeks. The process uses the density of the honey to extract essential oils from the herbs, creating a versatile condiment that deepens in intensity the longer it sits.
Dryness is the enemy of shelf-stability.
If you use fresh herbs, they must be bone-dry to prevent spoilage. Any residual water content can lead to mold, so leave them out for a full day before submerging them.
- Glass mason jar with airtight lid
- Sterilized tongs
- Parchment paper
What goes in.
- 1 cupRaw, unfiltered honey
- 3-4 sprigsFresh woody herbs (thyme, rosemary, or sage)
Total Submersion
Air is your primary obstacle. Ensure the herbs are fully pressed beneath the honey line to keep them from oxidizing or harboring unwanted bacterial growth.
The method.
Prepare the herbs
Wash the herbs, pat them dry with a clean cloth, and leave them on a rack for 24 hours. They should feel brittle, not limp, before you start.
Jar the infusion
Place the dry herb sprigs into a clean, dry glass jar. Pour the honey over the herbs until they are completely covered by at least an inch.
Remove air pockets
Run a sanitized knife or skewer down the inside walls of the jar to release trapped air bubbles. Tighten the lid.
Steep
Store the jar in a cupboard away from direct light. Flip the jar upside down every few days to ensure the oils distribute evenly throughout the honey.
Other turns to take.
Spicy Honey
Add two split dried chili peppers to the jar instead of herbs for a persistent heat that builds in the back of the throat.
Citrus Peel
Include a wide strip of organic orange or lemon zest; ensure no bitter white pith is attached to the peel.
When it doesn't go to plan.
Use raw honey rather than processed, as it retains natural enzymes that assist in the infusion process.
Label your jar with the date and the herb used, as flavors become difficult to distinguish after a few months.
Do not remove the herbs after steeping; leaving them in continues the flavor profile, though woody stems will eventually become soft.
The ones that keep coming up.
Can I use dried herbs from the spice aisle?
Yes, but use half the amount. Dried herbs are much more potent than fresh ones and can overpower the honey quickly.
How do I know if it has gone bad?
If you see bubbles forming that weren't there before, a strange sour smell, or any film on the surface, discard the contents immediately.
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