How to Make Herb-Infused Honey

| 6/10/2009 11:54:00 AM

As the lowly, new intern at The Herb Companion, one of my first tasks is to catalog and reorganize the books in our very messy library. While sorting through pages and pages of books all about herbs, the enticing, colorful covers made me wish that I was reading them instead of labeling them. So, I decided to chose a book and write about an interesting fact or tip that I discovered while reading it. (See…I get to do fun tasks too!)

The first book I found interesting was the The Backyard Beekeeper’s Honey Handbook (Quarry Books, 2009) by Kim Flottum. In this book I learned about an interesting way to make your own herb-infused honey.

The Backyard Beekeeper's Honey Handbook
Photo courtesy Voyageur Press

I’ve never tried flavored honey other than the sticks of strawberry honey I would buy at the Kansas State Fair as a kid. Here’s a method to make infused honey for a more grown-up palette.

Herb-Infused Honey Recipe

Herbs, washed and dried
Pretty glass jars
Muslin tea bags

1. Choose herbs to infuse into your honey. Rose petalschamomile and lavender have a delicate flavor, while rosemary, anise and mint are stronger. You can also make a delicate honey using the zest of an orange, tangerine or grapefruit.