Herb infused honey

Herb infused honey is really popular right now.  This is a great way to enhance the taste and increase the health benefits of the honey.  You can put the honey on bread, desserts, fruit and even over yogurt just to name a few.  There are several ways to infuse honey for not only edible enjoyment but also for health benefits.  The ingredients are simple, all you need is your favorite honey and your favorite herbs.  You can infuse the honey with a single herb or multiple depending on the use.  Sage Honey for example is a great way to relieve a sore throat just as chamomile is great to infuse with to promote relaxation. 
There are two different ways that you can infuse the honey one taking longer than the other.  The first way is pretty fast and is done by slowly heating the honey on the stove for 10 minutes however the heat tends to rid the infused honey of the health benefits.  The second method takes longer (2 weeks to be exact) however the benefits stay intact. This is done by the herbs sitting in the honey for 2 weeks and then consuming.

Below is a great method I found at Thekitchen.com to make Herb Infused Honey.

Basic formula: Use about 1-2 tablespoons of dried herbs per 1 cup (8 ounces) of honey.
Honey: A light, mild flavored honey generally works best.
Herbs: Use a single herb or a combination. Rosemary, sage, thyme, mint, lemon balm, lavender, chamomile, rose petals, and pine needles all make lovely infused honeys. You can also use spices like vanilla beans, cinnamon sticks, and star anise. Herbs should be dry; see instructions below.
Clean, dry jars and lids (half-pint and pint mason jars work well)
Chopstick, wooden spoon handle, or other stirrer (avoid metal, which can scratch jars)
Clean cloth for wiping jar rims
1. Prepare herbs: Herbs should be dry (see safety note, below) and may be in the form of whole sprigs or separated leaves, buds, and petals. Chopped herbs may infuse more quickly, but they may also be harder to strain out. (To dry fresh herbs, use an air or oven drying method, dehydrator, or microwave.)
2. Combine herbs and honey: Place herbs in the bottom of a jar and fill the jar almost to the top with honey. Using a chopstick or other implement, stir to coat the herbs with honey. Top off with more honey to fill the jar. Wipe the jar rim with a clean cloth and cover tightly.
Tip: Label the jar with the contents and date so you don't forget!
3. Infuse: Let the herbs infuse for at least 5 days. If the herbs float to the top, turn the jar over a few times to keep them well coated. For a more intense flavor, infuse for another week or longer.
4. Strain: Strain the honey into a clean jar. Depending on the volume of honey and herbs and the size of the strainer, you may need to do this in stages. (Tip: Use the leftover herbs to make a tisane.)
5. Store: Store the honey in a tightly covered jar in a cool, dry place. It will last indefinitely.
A Note on Safety:
Although some people make infused honeys with fresh herbs, this process calls for dried herbs in order to limit water activity and the growth of Clostridium botulinum spores.

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Comments: 2
  • #1

    need assignment help (Wednesday, 13 September 2017 15:57)

    Fill a spotless container most of the way with crisp herbs or a quarter full with dried herbs. Top with nectar, blend, and top with a tight-fitting cover. Place in a bright windowsill, and turn the jug over once every day. Include more nectar if the herbs swell and transcend the nectar. Permit to mix for a week or more, at that point strain once the coveted flavor has been accomplished.

  • #2

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