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5 Beautiful Herb & Flower-Infused Honey Recipes (+ A Spicy Twist)

There’s something magical about infusing honey with herbs and edible flowers. Not only do you get to enjoy their lovely flavours and aromas, but it also turns an everyday pantry staple into something truly special.


Whether you’re after a calming spoonful before bed, a fragrant drizzle for your morning toast, or a bold blend to lift your savoury dishes, these five herb-infused honey recipes are simple to make and endlessly versatile.

a glass jar of herb- and flower-infused honey sitting on a white marble kitchen countertop. The honey is golden and has a sprinkle of dried rose petals and lavender buds.
5 Beautiful Herb & Flower-Infused Honey Recipes (+ A Spicy Twist)

Why Infuse Honey?

Infusing honey is an old tradition with a modern charm. It captures the essence of herbs and flowers in a way that’s gentle, natural, and soothing. Plus, it makes a beautiful homemade gift (especially in a little amber jar with a handwritten tag!).


Top tip: Always use raw, local honey if you can — it hasn’t been heat-treated, so it retains all its natural goodness and subtle flavour.


1. Rose Petal Infused Honey

A floral, slightly romantic blend – perfect for afternoon tea.


You’ll need:

  • 1 cup raw honey

  • 2–3 tablespoons dried, organic rose petals


Instructions: Add the petals to a clean, dry jar. Pour the honey over, stir gently to release air bubbles, then seal and store in a cool, dark place. Let it infuse for 1–2 weeks. Strain if you like a smoother texture.


How to use it: Stir into herbal tea, drizzle over Greek yoghurt, or enjoy with soft cheese and crackers.


2. Lavender Honey

Calming and fragrant, ideal for unwinding.

You’ll need:

  • 1 cup raw honey

  • 1–2 tablespoons dried culinary lavender buds


Instructions: Combine the lavender and honey in a jar and stir until well blended. Let it infuse for 1–2 weeks, giving it a gentle swirl every other day or so. Strain before use to avoid an overly strong flavour.


Best served with: Chamomile tea, lemonade, baked goods, or simply on buttered toast.


3. Lemon Thyme & Chamomile Honey

Bright and comforting – especially soothing for colds and sore throats.


You’ll need:

  • 1 cup raw honey

  • 1 tablespoon dried chamomile

  • 1 tablespoon fresh or dried lemon thyme


Instructions: Add the herbs to your jar and pour the honey over them. Stir gently, seal the jar, and let it infuse for approximately two weeks. Strain before using.


Perfect for: Stirring into hot water with a slice of lemon, pairing with green tea, or spooning over pancakes.


4. Sage & Mint Honey

Herbal, refreshing, and a little grounding.


You’ll need:

  • 1 cup raw honey

  • 1 tablespoon dried sage

  • 1 tablespoon dried peppermint or spearmint


Instructions: Add herbs to your jar, cover with honey, and stir. Infuse for 1–2 weeks. Strain if you prefer a clear finish.


Lovely in: Iced teas, warm milk, salad dressings, or a glaze for roasted veggies.


5. Chilli & Rosemary Honey

Sweet heat – a bold twist with a bit of fire!


You’ll need:

  • 1 cup raw honey

  • 1 dried chilli (whole or chopped)

  • 1 fresh rosemary sprig (or 1 tsp dried)


Instructions: Combine the ingredients in a jar, stir, and let them infuse for up to 2 weeks. Taste every few days — remove the chilli early if you want less heat.


Use on: Pizza crusts, roast potatoes, grilled cheese, or in a cocktail like a spicy Bee’s Knees.


Which Flowers Can You Safely Use?

Not all flowers are created equal when it comes to honey infusions. Some are perfectly edible and delicious, while others are best avoided.


Safe & Edible Flowers:

  • Rose petals – unsprayed, food-grade

  • Lavender – culinary variety

  • Chamomile – use German chamomile

  • Calendula – vibrant petals with a mild peppery note

  • Violets – delicate and sweet

  • Elderflowers – use fresh, short infusions only


Avoid These:

  • Lilies, daffodils, foxgloves, rhododendrons, and hydrangeas – many are toxic to humans

  • Any flowers from florists (often treated with chemicals)

  • Anything sprayed with pesticides


If you’re growing your edible flowers, make sure they’re dehydrated before adding to honey – moisture can cause spoilage.


A Few Extra Tips

  • Store your infused honey in a cool, dry cupboard — avoid storing it in the fridge.

  • Always use clean, dry utensils and jars.

  • If you notice bubbling or fermentation, it’s best to discard the mixture and start again.

  • Infused honey makes a beautiful gift. Try small jars with linen covers and handwritten labels.


Herb & Flower-Infused Honey Recipes: Final Thoughts

Infused honey is one of those slow-living rituals that feels just a bit magical. It’s a lovely way to preserve the scent and flavour of summer herbs and blooms, and it adds a little joy to everyday moments.


Whether you’re spooning it into tea, gifting a jar to a friend, or using it in your cooking, these blends are sure to bring a little calm and delight into your home.


Frequently Asked Questions

1. Can I use fresh herbs or flowers instead of dried?

It’s best to use dried herbs and flowers. Fresh ones contain moisture, which can increase the risk of spoilage or fermentation in the honey. If you want to use fresh ingredients, ensure they’re completely dry (you can gently air-dry them first) and use the honey reasonably promptly.


2. How long does infused honey last?

If you use dried ingredients and store it properly (in a sealed jar, in a cool, dry cupboard), infused honey can last up to 12 months. Always use clean, dry utensils to scoop it out and check it regularly for any signs of bubbling, mould or off smells.


3. Can infused honey go off or ferment?

Yes, especially if there's moisture from fresh herbs or flowers. Signs include bubbling, a sour or yeasty smell, or a layer of foam. If this happens, it’s best to discard the honey. Using dried ingredients and keeping your jars clean and dry will help prevent this.


4. Will the flavour get too strong if I leave it too long?

It might, especially with strong herbs like rosemary, sage or lavender. Start tasting your infusion after a few days. If it’s to your liking, you can strain out the herbs and store the flavoured honey as is.


5. Can I use infused honey in hot drinks or baking?

Absolutely! It’s lovely stirred into tea, hot lemon water, or drizzled over porridge. Please note that heating raw honey will slightly reduce its natural health properties, but the flavour will still shine through. It’s also brilliant brushed onto baked goods or used in dressings and marinades.

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