Herb infused Honey and Oils

Another great reason for growing you own herbs is you can do so many things with them! Infused honey and oil can be costly to purchase, but it is so easy to create were own and in flavors that you like!
The possiblities are limited only to your imagination! These also make fantastic gifts!

                      


It is best to pick your herbs first thing in the morning, they are the freshest them. Rinse them of any dirt and remove any dead pieces. Dry with paper towel. Amount of honey you would like to infuse.

For an 8 oz mason jar choose one or more of the following in each jar:

2 sprig basil
2 tablespoon shaved fresh ginger (use vegetable hand-peeler)
2 tablespoon dried lavender blossoms
4 sprigs lemon balm
2 sprig mint
2 sprig oregano
2 sprig rosemary
4 sprigs summer or winter savory
2 sprig sweet marjoram
2 sprig French tarragon
8 sprigs thyme
8 sprigs lemon thyme
4 sprigs sage
4 green garlic (try grilling first then chopping before adding.


You can leave the leaves whole, or remove and finely chop them for a more intense flavor.

I like to let the sun do the heating for me, so I place herb(s) of choice in the jar and then fill the jar with honey, leaving about 1/4" head space. Place lid and tighten rim. Set in a sunny window sill and leave for 1-2 weeks before using. You can strain the herbs out or leave them in.

If you want you can heat the honey until just very liquid and thin (about 180 degrees on a candy thermometer, then pour over herbs, allow to cool. Strain, then store in jars.

Here is one that doesn't get mentioned often. If you like some heat, place 4 scotch bonnet peppers in 16 oz of honey. Let stand for one month, strain off and discard peppers. This is great way to have sweet and hot. But also good for in the winter for Hot Toddies!

Here are some combo's that I like for 8 oz mason jars, just follow the above steps.

4 teaspoons anise seeds
2 small sprig basil & 3 teaspoon fennel seeds
2 small sprig basil & 4 teaspoon anise seeds
4 teaspoons cardamom pods
2 4" stick cinnamon & 2 sprig sage
1 large sprig rosemary & 2 tbsp orange zest
 6 sprigs fresh thyme & 2 tbsp lemon zest

For infused oils (use olive oil, not extra virgin, grapeseed, almond etc) following the above directions for either letting the sun doing the work or heat the oil. (do not let the oil boil). I drain all oils that I make, this helps keep the oil longer, you can also refrigerate the oil, just bring to room temperature. The honey can be stored in a cool dark place for up to 1 year.

If you are gift giving, place in a nice jar, with ribbon and a card with flavor and suggestions on how to use.