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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I love the idea of making an infused honey. I'm definitely going to give the vanilla version a try. However, the link for that one is wrong. It goes to another infused herbal honey recipe instead of the vanilla. A quick google search brought up the right recipe though.