Thursday, October 14, 2010

Herbal Honey for my Honey

October 14th is my wedding anniversary but it is also the day Winne-the-Pooh was first published in 1926 (maybe that is why Hubby calls me Pooh.)  In honor of the very silly bear who loves Honey I thought I would share a method for making your own flavored honey.

Flavored honey is perfect for using to sweeten herbal tea or in cookie recipes and especially as a topping on pancakes and crepes.  My husband loves honey, so each year a make a batch or two of flavored honey just for him to put in his tea or use on his toast in the morning.

Herbs enhance the sweetness and add color, fragrance, flavor and body to plain.  Honey, herb or otherwise, will last indefinitely.  Should it begin to crystallize, gently heat it to restore its clear liquid state.  Avoid overheating or boiling honey.

Herbed Honey

Suitable herbs for adding to honey include anise seed, cardamom seeds, stick cinnamon, coriander seed, fennel seed, lavender, lemon balm, lemon verbena, marjoram, mint, rose, rose geranium, rosemary, sage, thyme and violet.

Use about 1 Tablespoon of fresh herbs or 1 teaspoon of dried herbs or 1 teaspoon of seed to one pint of honey, more or less depending on taste.

Bruise the seeds, flowers or chopped leaves and place them in a small saucepan.  Pour room temperature honey into the pan and stir gently over low heat for about two minutes.  Pour the mixture into sterilized jars and seal.  Store at room temperature for about 1 week for the flavors to meld, then strain out the herbs.  Reseal or use at once.

Flavored Honey Butter

½ cup honey
¾ cup butter, at room temperature
2 Tablespoons chopped fresh herbs or edible flowers

Combine honey and butter, mixing until well creamed.  Blend in herbs or flowers.  Serve in a crock to use on toast, pancakes, waffles or muffins.  Store in the refrigerator.

Although the Backyard Patch does not market flavored honey at this time, we do have a great number of herb enhanced teas that go great with honey, check them out at

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