Thyme Infused Herbal Honey

Thyme-infused honey is a great way to preserve the flavors of this herb, and it enhances the flavor of anything that you would want to use this sweetener on, be it in tea, in baked goods, or a cocktail!

This recipe is easy because I need a few fresh herbs, some raw organic honey, and time.

Jump to:

• Some facts about thyme
• Ingredients
• How to make infused honey
• Tips for infused honey recipes
• Using thyme-infused honey
• 📖 Recipe
• 💬 Comments

Infused honey has been around since ancient times. People used different methods such as mixing spices with other substances such as honey or sugar to preserve these ingredients. Two of my favorite infused honey recipes are my Fermented Garlic Honey and Unfiltered Honey-Infused Lemons.

Thyme-infused honey is a perfect recipe for any time of the year. I recommend it, especially when you want to spice up your breakfast, lunch, dinner, or something in between.

Some facts about thyme

Since the Middle Ages, thyme has been a perennial cooking herb cultivated in gardens for culinary, medicinal, and ornamental use. It's a member of the mint family, including other herbs such as basil, lavender, marjoram, and oregano.

In addition to being a popular seasoning for savory dishes, thyme is used in many herbal remedies. It's also a key ingredient in beauty and body care products, such as soaps and perfumes.

This versatile herb grows best in full sun but will tolerate some shade. Thyme does well in well-drained soil with high organic content, but it's very drought-tolerant and can even thrive on rocky slopes or cliffs.

Ingredients

Thyme leaves

Make sure your thyme plants are fragrant. This can be tricky to test in the store, but if you're growing your own, sniff away! If you don't pick leaves with a strong smell, they won't add much flavor to your recipe.

If you're buying fresh thyme from a store or farmer's market, choose bunches that have perky leaves—not wilted ones. It's also important to check the color—they should be a vibrant purple color.

Raw Honey

Choose honey that will compliment the flavor of the thyme you've chosen. For example, use a light and mild honey-like clover for strong, woody thyme like oregano or French tarragon. On the other hand, use more potent flavored honey like buckwheat or orange blossom for a more delicate herb like lemon thyme or lime thyme. If one is looking to utilize infused honey for health purposes, Manuka honey may be a good choice.

This recipe works with any variety of honey. Still, I prefer to use raw, organic wildflower honey, but feel free to use whatever you've got on hand or experiment with different flavors.

How to make infused honey

Get yourself some organic honey and fresh organic thyme from your local grocery store or farmer's market. You can also use dried thyme, but know that it won't infuse quite as well.

I like to use moderately rich and dark honey for this recipe, but you can experiment with different types of love for different flavors.

1. Prepare your jar and lid by washing them thoroughly with hot water and soap. You want to be sure they are immaculate before working with your ingredients. Dry thoroughly and set aside until ready to use.
2. Cut off the thyme sprigs from the stems and add them to your clean jar. Ensure the herbs are evenly distributed—either one whole layer or two separate layers if you don't have enough for a complete layer.
3. Then fill your jar with the honey, trying not to disturb the thyme too much (it's okay if it floats a bit). Make sure to crush the thyme leaves to release the oils from the sprigs into the honey. 
4. Seal your container and store it somewhere cool and dry for about three days, shaking it every day for about 30 seconds and periodically taking a moment to inhale its scent. The longer you wait to try your infusion, the deeper and more pronounced the flavors will be.
5. When it's ready, enjoy your infusion by adding it to yogurt or even tea!

Tips for infused honey recipes

Honey is pretty great as-is, but infusing it with herbs and spices makes it even better. Here are a few tips for making herb-infused honey recipes:

Use local, raw honey when you can. Certified Organic wildflower honey is typically free of antibiotics and pesticides, making your infused honey much healthier and tastier!

Don't use dried herbs, if possible. Since you'll be adding these to your honey, you don't want to add any additional moisture that could potentially spoil your final product. Use fresh herbs instead, whenever possible.

Let the flavors meld before serving. It's tempting to serve up a batch of infused honey right away, but letting it hang for at least five days will help ensure that all the flavors mix perfectly before you use it.

Using thyme-infused honey

Infusing honey with herbs like thyme offers a great way to add flavor and aroma to various applications, including desserts, cocktails, and condiments. Here are four mini recipe ideas that are sure to inspire you!

Honey Thyme Cough Syrup

This honey cough remedy is simple enough to make and incredibly effective for soothing coughs. Put one tablespoon of thyme-infused honey into a glass of warm water, and drink it as needed. A splash of lemon juice can brighten the flavor!

Thyme Ice Cream

This ice cream is super simple and delicious—mix 1 cup of heavy whipping cream, ½ cup sugar, two tablespoons of thyme-infused honey, and two teaspoons of thyme leaves in a bowl. Beat with mixer on high for 3-5 minutes until stiff peaks form. Scoop mixture into a container and freeze for 4 hours or overnight. Enjoy!

Thyme Honey Butter

To make this butter, soften ¼ cup butter with an electric mixer on medium speed for 3-4 minutes, then add one tablespoon thyme-infused honey and beat for another minute or so until the mixture is smooth! Enjoy over some scones or biscuits if you're feeling extra fancy.

Honey Thyme Syrup

Stir together equal parts thyme-infused honey and water in a saucepan, and bring to a boil over medium heat. Bring heat to low and simmer until thickened slightly, which will take 10-15 minutes.

Remove from heat, let cool completely, then strain out the herbs (if desired) and pour the simple syrup into a glass container with a lid.

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