THE HERBAL LIBRARY · PREPARATIONS
Infused Honey
Infused honey is a traditional herbal preparation made by combining honey with aromatic flowers, leaves, or other plant materials and allowing their flavours and botanical qualities to slowly infuse. Honey acts as both the extracting medium and the base of the finished preparation, creating a fragrant, versatile addition to the home apothecary.
UNDERSTANDING THE METHODS
Two Ways to Prepare Herbal Infused Honey
Herbal honey can be prepared using dried or fresh plant material, but the choice affects both the preparation process and how the finished honey should be handled. Dried herbs are generally preferred for longer infusions because they introduce very little moisture, while fresh herbs require additional care.
THE DRIED HERB METHOD
Dried Herb Infused Honey
Dried flowers, leaves, or aromatic herbs are placed in a clean, dry jar and covered completely with honey. Over several weeks, the honey gradually takes on their flavour and aroma. This is the preferred method for making herbal honey intended for longer storage.
THE FRESH HERB METHOD
Fresh Herb Infused Honey
Fresh herbs can also be infused into honey, offering vibrant seasonal flavours. However, their natural moisture can dilute the honey and encourage fermentation. Fresh-herb preparations are best made in small batches, refrigerated, and used promptly rather than treated as shelf-stable honey.
THE PRACTICAL METHOD
How to Make Herbal Infused Honey
Dried herbs are an excellent starting point for making infused honey at home. Their low moisture content makes them well suited to slow infusion, allowing the honey to gradually absorb their fragrance and flavour. Lavender is a lovely choice for a first preparation, creating a floral honey that can be enjoyed in teas, desserts, and everyday recipes.
A TRADITIONAL HERBAL HONEY
Lavender Infused Honey
Ingredients
1 cup (approximately 340 g) honey
1 tablespoon dried culinary lavender flowers
1 clean, completely dry glass jar with lid
Preparation
Place the dried lavender flowers in the clean, dry jar.
Pour the honey over the flowers, ensuring they are fully submerged.
Stir gently with a clean, dry utensil to release trapped air bubbles.
Seal the jar and leave it in a cool, dark cupboard for approximately 2–4 weeks.
Turn the jar gently every few days to help distribute the lavender.
Once the desired flavour develops, gently warm the sealed jar in a bowl of warm water, if needed, to make the honey easier to strain. Avoid overheating.
Strain through a fine-mesh strainer into a clean, completely dry jar, then seal and label.
Makes: Approximately 1 cup of infused honey.
Tip: Lavender has a distinctive floral flavour that can become quite strong. Taste your honey after two weeks and strain it when the flavour reaches your preference. Use only properly dried, food-grade lavender.
THE FRESH HERB METHOD
How to Make Honey with Fresh Herbs
Fresh herbs bring vibrant, seasonal aromas to infused honey. Unlike dried herbs, however, fresh plant material contains water that can dilute the honey and encourage fermentation. For this reason, fresh herbal honey is best prepared in small batches, kept refrigerated, and enjoyed promptly.
THE BASIC METHOD
Fresh Thyme Infused Honey
½ cup (approximately 170 g) honey
2–3 small sprigs of fresh culinary thyme
1 clean, completely dry glass jar with lid
Preparation
Gently rinse the thyme if needed, then dry it thoroughly with a clean towel. Allow the sprigs to air-dry until no surface moisture remains.
Place the thyme in the jar and pour the honey over it, making sure the sprigs are fully covered. Stir gently with a clean, dry utensil to remove trapped air bubbles.
Cover and refrigerate immediately. Allow the flavours to develop for approximately 24–48 hours, then remove the thyme with a clean utensil. Keep refrigerated and use within a few days. Discard if bubbling, an alcoholic smell, or other signs of fermentation appear.
Makes: Approximately ½ cup (170 g) of infused honey.
Choosing Fresh Herbs for Honey
Thyme, rosemary, and lavender can bring distinctive flavours to herbal honey. Choose healthy, properly identified culinary herbs and use only small quantities of fresh material. For honey intended for longer storage, the dried-herb method is the better choice.
Tip: Fresh-herb honey is a short-lived refrigerated preparation, not a shelf-stable preserve. For children under one year old, avoid all honey preparations.
STORAGE & PRACTICAL CARE
Storing Herbal Infused Honey
Proper storage helps preserve the flavour, texture, and quality of herbal honey. The most important distinction is moisture: honey infused with thoroughly dried herbs can be stored much longer than honey made with fresh plant material.
Keep Everything Clean & Dry
Use clean, completely dry jars, lids, strainers, and utensils. Even small amounts of introduced water can encourage fermentation. Make sure dried herbs are thoroughly dehydrated before adding them to honey.
Store Dried-Herb Honey Properly
After straining, seal the honey in a clean, dry jar and keep it in a cool, dark cupboard. Label it with the herbs used and preparation date. Check for bubbling, unusual odours, or other signs of spoilage before use.
Refrigerate Fresh-Herb Honey
Fresh herbs introduce moisture that can affect honey’s stability. Refrigerate these preparations immediately, make small batches, and use within a few days. Do not treat fresh-herb infused honey as shelf-stable.
FROM THE HERBAL LIBRARY
Choosing Herbs for Infused Honey
Different herbs bring their own flavours and aromas to infused honey. From delicate floral notes to warming, aromatic leaves, choosing the right plant allows you to create herbal honeys suited to teas, cooking, and everyday enjoyment.
Lavender
Lavender flowers lend a distinctive floral aroma to honey. A small amount of dried culinary lavender creates a fragrant infusion that pairs beautifully with herbal teas and desserts.
Peppermint
Peppermint leaves add a refreshing herbal flavour to honey. Thoroughly dried leaves can be infused for a minty sweetness that complements teas and culinary preparations.
Chamomile
Chamomile flowers bring gentle apple-like and floral notes to honey. Dried chamomile makes a lovely infusion for sweetening evening teas or enjoying by the spoonful.
Lemon Balm
Lemon balm offers a delicate lemony fragrance that pairs naturally with honey. Its dried leaves create a subtly aromatic infusion for herbal teas and simple homemade treats.
CONTINUE EXPLORING
Keep Growing Your Herbal Knowledge
Infused honey brings together the natural sweetness of honey and the distinctive flavours of herbs, offering a simple way to preserve botanical aromas and incorporate them into everyday life. Continue exploring traditional preparations, from herbal syrups and oxymels to tinctures and infused oils, or discover more plants and their uses in our Herbs A–Z library.