5 Herbal Infused Honey Recipes: Rosemary, Lavender and More

Infused honey is one of the simplest kitchen witch projects. Honey picks up the flavor of herbs and spices beautifully and makes a lovely gift. All you need is honey, a clean jar and a little patience.

The basic method

1. Fill a clean, dry jar about halfway with your dried herb or spice.
2. Warm honey gently until it is runny, but do not boil it.
3. Pour the honey over the herbs until the jar is full.
4. Stir with a clean spoon to release air bubbles.
5. Seal and let it infuse for 1 to 2 weeks in a cool, dark place, turning gently every day.
6. Strain if you like, or leave the herbs in for a prettier jar.

5 flavors

• Rosemary: savory and woodsy. Lovely on toast and roasted vegetables.
• Lavender: floral and calming. Perfect in tea. Use culinary lavender only.
• Ginger: warm and spicy. Great stirred into hot water with lemon.
• Thyme and lemon peel: bright and herbal.
• Cinnamon and vanilla: sweet and cozy for oatmeal and lattes.

Good to know

• Use only dried herbs to avoid moisture and spoilage.
• Never give honey to babies under one year old.
• Label the jar with the flavor and the date.

Make two or three jars and give them as gifts.