The DIY Pantry: Make Infused Honeys!

Around this time of year, I always start seeing articles on what to do with a glut of herbs that may be growing in your garden. Or how to use up certain botanical ingredients before they go bad. While infusing oils is always an easy go-to solution, my favorite way to use up those herbs is by making your own infused honeys.

Infused honeys are wonderful because they're shelf-stable and last for a long, long time. You can make sweet versions to have with tea or slather on toast or more savory versions to serve with chicken or pork, used as a base for delicious vinaigrettes, or spread atop sandwiches or flatbread pizzas. Making infused honeys is certainly more of a wing-it endeavor than a project that requires a hard-and-fast recipe. You can try any combination of herbs and spices, some fruits, even Bourbon. With that in mind, here are a few good starting points, covering both sweet and savory infused honeys:

Try a Recipe:
Chile-Infused Honey (pictured) - Boulder Locavore
Rose Petal-Infused Honey - Organic Authority
Vanilla-Infused Honey - The Purposed Heart

Related: Recipe: Cinnamon Honey Butter

(Image: Boulder Locavore)

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