Honey infused with herbs

How can a powerful honey with 80% thyme pollen grains get even more appealing to discerning foodies? The challenge was accepted and we get back with a recipe to enhance its flavors and aromas by infusing your favorite herbs and spices. Needless to say, the procedure does not include boiling -which would destroy the precious pollen grains, turning a rare raw honey into a worthless syrup.

Take the following steps and enjoy our super honey enriched, on cheese, salads and deserts. Once you experiment with your favorite herbs and/or spices, take a moment to send us a note mentioning your preferred hebrs, which according to your taste buds worked best with thyme’s intense aroma. Enjoy!

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 (wash and keep FoodsCross’ jar for later- you will use it to store the ready honey at the end of the procedure). 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. We recommend using a handwritten label 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 FoodsCross’ 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 FoodsCross’ jar tightly covered, 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.