Agriculture Reference
In-Depth Information
For stronger herbs like lavender, use 2 tablespoons (8 g) of herbs for ½—1 pound
(340-680 g) of infused honey. Use 4 tablespoons (16 g) for milder herbs such as chives,
and 6 tablespoons (24 g) for delicate infusions such as rose petals.
For large quantities of honey, place whole herb leaves and foliage (try and avoid
large and stiff stems) in the mesh bag, secure, then crush lightly with a rolling pin, re-
leasing some of the essential aromatics and flavors. Keep in a sunny window or warm
oven until the desired flavor is reached. To adjust the flavor, add more crushed herbs, or
let stand longer.
Consider mixing herbs for particular flavor combinations that you find appealing:
cinnamon and vanilla, oregano and thyme, anise and rose petals. Experimenting may
lead to something absolutely exquisite.
Bottle the infused honey in gift-size containers for sale or giving, or simply store,
removing the herbs or other flavorings before putting in the cupboard. Be sure to label
the jars.
