How to make herb infused honey by Kirsten Hudson

[Dept of PMM Artists & things]

Making Infused Honey

1. If you grow your own herbs, gather them early in the morning, so they’re as fresh as possible. Consider your tastes when choosing the herbs. Rose petals, chamomile and lavender have a more delicate flavor, while rosemary, anise and mint are stronger.

2. Wash the herbs under cold water to remove soil and old leaves.

3. Fill pint jars with honey about 4/5 full. Use a light, mildly flavored honey so that the herbs will have a stronger flavor. Try Purely Organic’s Poggio all'Olmo Organic Sunflower Honey. A 24-ounce jar costs $16.99 at www.purelyorganic.com.

4. Chop the herbs into fine pieces. Use 3 to 5 tablespoons for delicate-flavored herbs and 2 to 4 tablespoons for stronger herbs.

5. Place herbs into a reusable tea bag and put in a pint jar.

6. Set the jar in a sunny windowsill for one to two weeks. (It takes time for the honey to steep and reach maximum intensity.)

7. After one week, taste the honey. If the flavor is strong enough, remove the bag and discard. If a stronger flavor is desired, either add more herbs or let the herbs steep for another week.

Fast Method

If you just can’t wait two weeks for that delicious herb-infused honey try this faster method.

1. Using a double boiler, add two cups of honey.

2. Add 1 to 2 cups of the (chopped) herb of your choice directly to the honey, or use a mesh bag to contain the fragments.

3. Heat the mixture at 180 degrees for 10 to 12 minutes.

4. Strain the mixture or discard the mesh bag then place the mixture in a jar.

If you want a more delicately flavored honey, you can also use the nectar of flowers, such as violets and honeysuckle blossoms or fruit, such as the zest of an orange, tangerine or grapefruit to infuse your honey. For a stronger flavor, try minced garlic.

http://www.herbcompanion.com/herbal-living/how-to-make-herb-infused...