Herb Infused Honey

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  • 12 ounces jar of local honey
  • 1/4 cup fresh chopped herbs, any variety (2 Tb. dried)


  1. I usually use clover honey, because it has a mild flavor that won’t compete with the herbs! I started with making sage honey, because you can actually find bee-made sage honey in some places…but not where I live. My sage honey will have a stronger flavor than the natural variety.
  2. Place the open jar of honey in a small sauce pan with 1-2 inches of water. Heat the water until the honey is warm and very runny.
  3. Carefully remove the jar and place the herbs in the top.
  4. Screw the lib bake on and shake. Place the jar in a sunny window and allow it to sit for 1-5 days.
  5. Reheat the jar, so the honey is very watery, then strain out the herbs. Keep the infused honey in a cool, dark place.
  6. Other herbs that work well are lavender, rosemary, thyme, hibiscus and dill.


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