Agriculture Reference
In-Depth Information
Rosemary
Lavender
Thyme
Oregano
Anise
Sage
Mints (crushed)
Lemon (or any of the flavored) balms
Pineapple sage (before it goes to flower)
Cinnamon sticks
Vanilla beans
White or black peppercorns (coarsely crushed)
Fruits and Vegetables:
Garlic
Scallions
Chives and garlic chives
Hot peppers (place small, whole peppers in individual jars or bottles)
Citrus peels (orange, lemon, lime, grapefruit; use a whole peel for a one pound jar. Cut
peel into ½″ (5 cm) square pieces, place in a mesh bag, then add to the jar.)
Coffee beans (freshly crushed) or tea leaves (use only with very fine mesh bags)
Flowers:
Rose petals (lots of them)
Violets (even more of them)
Scented geranium flowers
Clovers (especially red clover and white Dutch clover)
Black locust blossoms (especially in locust honey)
Fresh sourwood blossoms
Squash blossoms
Basic infusing instructions: Place fresh herbs, leaves, stems, and flowers in a fine mesh
bag, secure, and lightly crush with a rolling pin. Place in the honey immediately. Set the
honey jar in a sunny window for one to three weeks or until the honey is flavored to
taste. If not flavorful enough, leave longer, if too strong, add additional honey to dilute.
To expedite the process, loosen the lids on the jars and place in a warm (100ºF [38ºC])
oven for a few hours. Halfway through the infusion process, make sure the lids are tight
and turn the jars over so the bag moves to the top and the honey is mixed. Do this for
honey in the window and in the oven.
