Warmer temperatures and the first blooms of spring means honey bee season. And as nature’s most industrious workers busy themselves pollinating our trees and veggies, they turn that work into summer and autumn crops of honey.
Honey is delicious. And raw, local honey may even have health benefits ranging from allergy relief to cough suppression and wound treatment. As far as sweeteners go, a dab of honey adds a natural sweetness to your money toast and tea.
Flavored honey for your toast and tea
The hardest part about infusing honey is deciding what flavors to choose. Let us get you started with three honey infusions for your morning cup or afternoon treat.
A quart-sized or smaller mason jar with a tight-fitting lid
A fine sieve
Your choice of flavor infusions (try our suggestions below or get creative). It’s best to choose dried herbs and spices that are large enough to strain out
Fill your mason jar ¼ to ½ full with the herbs and spices of your choice (the more spices, the more flavor). Choose dried herbs to avoid a sad, moldy honey. And larger pieces are easier to strain out.
Fill the jar with raw, local honey, covering the infusion and allowing the honey to seep to the bottom. Screw on the lid and place the jar in a nice, sunny window sill.
Once or twice a day, give the jar a shake. Turn it upside down. If the lid is keeping everything put, you might even leave the jar upside down and the flip it back for the next shake.
Let the mixture work its magic for a couple of days—a week is even better.
Open it up and strain the honey into a fresh jar, composting the left over infusion.
Store your infused honey in the fridge.
Vanilla bean (scrape out the seeds and add seeds and pod to the jar)
3-5 cinnamon sticks
The peel of one orange or lemon
Dry the peel completely and place in a 200 degree oven for about 30 minutes to finish drying
5-10 cardamom pods
Dried ginger to taste