Infusing Honey with Herbs
Infusing honey is a slow process of patience. You submerge woody herbs into high-quality raw honey and let the flavors marry over several weeks in a dark cabinet, creating a shelf-stable condiment that takes on the scent and essence of the plants.
Moisture is the enemy
Ensure every sprig of herb is completely bone-dry. Any residual water from washing will cause the honey to ferment or spoil.
- glass jar with tight-fitting lid
- tongs
- paper towels
What goes in.
- 1 cupraw wildflower or clover honey
- 3-4 sprigsfresh thyme, rosemary, or dried lavender
Maintaining Integrity
Do not heat the honey to speed up the process. A gentle, cool infusion preserves the volatile oils in the herbs and keeps the texture of the honey stable.
The method.
Dry the herbs
Pat your herbs down with paper towels. Leave them on a clean rack for an hour to ensure zero surface moisture remains.
Pack the jar
Place the herbs into the bottom of a clean, sterilized glass jar. If using rosemary, fold the sprig so it stays submerged.
Pour the honey
Slowly pour the honey over the herbs. Tap the jar against the counter to encourage air bubbles to rise to the surface.
The wait
Seal the lid and set the jar in a cool, dark cupboard. Invert the jar once every few days to redistribute the oils.
Other turns to take.
Spicy Honey
Replace herbs with two dried bird's eye chilies for a heat-forward infusion.
Citrus Honey
Add two strips of fresh lemon zest, avoiding all white pith to prevent bitterness.
When it doesn't go to plan.
Use woody herbs like thyme and rosemary; soft, leafy herbs like basil often turn dark and mushy too quickly.
If you see the honey crystallizing, that is a sign of purity; place the jar in a bowl of warm water to return it to a liquid state.
Remove the herbs after 4 weeks if you prefer a cleaner honey, though leaving them in is safe.
The ones that keep coming up.
How long does infused honey last?
If no water was introduced, it will remain stable for up to a year.
Can I use fresh fruit?
No. The water content in fresh fruit is high and will cause the honey to ferment quickly.
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