To Make Your Herb Infused Honey
You will need:
A mason jar
Honey (local preferably)
Herbs of choice
Suggestions - Lavender, Rose Petals, Lemon Balm, Chamomile, Basil, Whole Cloves, Ginger, Sage, Peppermint, Cinnamon, Vanilla, Star Anise, Orange Peel, Rosemary, Thyme, Elderberry, Lilac
Fill a clean jar a little less than halfway with dried herbs and spices.
Pour in your honey and watch as it slowly finds its way to the bottom. Be sure that your herbs are fully submerged.
Put a lid on the jar and place in a sunny windowsill. Keeping it warm will allow the herbs to infuse better and also makes the liquid more pourable.
Turn the jar over at least once per day.
You will want to allow this mixture to infuse for at least one week, though I prefer to infuse for 3 to 4 weeks. The longer you leave it, the stronger the flavor will be.
When the honey has infused to your taste, strain out the herbs.
Store your herb-infused honey in a cool, dark place to help maintain optimal freshness. Honey is known to have amazing preservative qualities, so as long as you keep your jar tightly sealed and in a dark space, it will last for quite some time.
Over time, I have discovered that using a chopstick in the beginning to help push the honey to the bottom is really helpful and speeds up the process a bit.
You will need to keep checking the level of the honey over the next few days as gravity works its magic and the honey fills in all the nooks and crannies. Add more honey as needed.
When you strain out the herbs, don’t toss those valuable leftover botanicals away! I save them and add them right into my teas or other warm drinks as a flavor booster.