You can use any herb singly, or you can combine different herbs depending on your taste. Some common herbs use in this recipe are anise seed, coriander, fennel seed, lavender, lemon verbena, mint, rose scented geranium, rosemary, sage, and thyme.
INGREDIENTS | MAKES 2 CUPS
1 tablespoon fresh herbs of your choice, 1½ teaspoons dried herbs, or ½ teaspoon herb seeds
2 cups honey
Bruise the herbs slightly by gently crushing them.
Place the herbs in the bottom of a saucepan.
Pour the honey into the pan over the herbs and heat until the honey is just warm. High heat will spoil the honey.
Pour the mixture into hot sterilized jars, seal, and tighten.
Store at room temperature for a week, then either strain out the herbs by warming the honey or leave the herbs in for texture and color. If you strain out the herbs, return the honey to hot sterilized jars and seal.
Use Honey Instead of Sugar
Use honey to sweeten hot drinks like tea or coffee or in cold drink recipes, like lemonade, as a substitute for sugar. Herb-flavored honeys make a lovely gift as well.