Herb Infused Honey

Use local honey if you can find it, and try out different combinations of herbs to find your signature flavor.
Course Method
Author Method from TheKitchn


For the lemon-rosemary honey:

  • 1 tablespoon dried grated lemon zest
  • 1.5 teaspoons dried rosemary leaves
  • 8 ounces mild honey

For the vanilla bean-cardamom honey:

  • 1 vanilla bean cut in half and split lengthwise
  • 1 heaping tablespoon cardamom pods about 25
  • 8 ounces mild honey


  • Place the herbs in a jar with a tight-fitting lid, then pour the honey over the top.
  • Use a chopstick or skewer to stir the honey, then top off the jar with additional honey if needed.
  • Cover the jar and place in a pantry or cabinet for 5-7 days. Crushed herbs will infuse more quickly. You can achieve a stronger flavor by allowing the herbs to infuse longer.
  • Occasionally turn the jar over to keep the herbs well coated.
  • When your desired flavor is reached, pour the honey over a fine mesh strainer to remove the herbs. Slightly heating (I microwaved mine for about 15 seconds) the honey immediately beforehand will help this go more smoothly if your herbs are very fine.