I love to use my homegrown herbs to make these honeys, but not everyone has a herb garden. Fortunately, fresh herbs are available in any supermarket. The fresher the herb, the more flavor it will impart to the honey. As for the honey itself, I recommend buying a good-quality local honey for the infusions. The flavor is unsurpassed.
The infused honeys are amazingly flavorful, plus they make beautiful holiday gifts… from your kitchen and your heart!
makes one 4 oz (120 ml) bottle
active time: 15 min
For the supplies
- 4 oz (120 ml) bottles or jars – washed and thoroughly dried
- 1/2 cup (4 oz) (120 ml) good quality orange blossom or clover honey per bottle/jar (for larger bottles/jars, multiply the amount of honey and herbs needed equally)
For a single herb infusion – all measurements are for a 4 oz (120 ml) bottle/jar (choose one herb from list below)
- 1 sprig basil (a sprig with small leaves is easier to fit in the bottle/jar)
- 1 tablespoon shaved fresh ginger (use a vegetable hand-peeler)
- 1 tablespoon dried lavender blossoms
- 2 sprigs lemon balm
- 1 sprig mint
- 1 sprig oregano
- 1 sprig rosemary
- 2 sprigs summer or winter savory
- 1 sprig sweet marjoram
- 1 sprig French tarragon
- 4 sprigs thyme
- 4 sprigs lemon thyme
For a single herb & spice infusion – all measurements are for a 4 oz (120 ml) bottle/jar (choose one herb & spice combo from list below)
- 2 teaspoons anise seeds
- 1 small sprig basil & 1 teaspoon fennel seeds
- 1 small sprig basil & 1 teaspoon anise seeds
- 2 teaspoons cardamom pods
- 1 stick cinnamon & 1 sprig sage
- 1 sprig rosemary & 1 strip orange zest (use vegetable hand-peeler)
- 4 sprigs fresh thyme & 1 strip lemon zest (use vegetable hand-peeler)
- Choose one herb or one herb & spice combination for each bottle/jar. Place herb (and/or spice) in bottle/jar and set aside. Place honey in a saucepan and heat over medium heat until the honey becomes liquidy or until candy thermometer reaches 180ºF (82ºC), making sure the honey doesn’t come to a boil. Using a funnel, pour the hot honey into each bottle/jar, making sure the herbs are submerged. Place honey bottles on a cooling rack and cool to room temperature. Once cooled, close bottle/jar tightly and store in a cool dark place for 1 week before using.
- Cook’s note: Store the infused honey in a cool, dark place for up to 1 year.