How to Infuse Raw Honey: A Farm Kitchen Guide

Raw honey is one of the most versatile ingredients in your kitchen — and infusing it with herbs, spices, or citrus takes it to an entirely new level. At Stafford Hill Farms, we grow our herbs and harvest our honey with exactly this kind of use in mind. Here's everything you need to know to get started.

Why Infuse Raw Honey?

Infused honey adds depth and complexity to everything from morning toast to cocktails to charcuterie boards. It's also one of the simplest ways to preserve the flavor of fresh herbs at their peak. The process requires no cooking, no special equipment, and almost no effort — just time.

What You'll Need

• 1 cup raw honey (Sourwood or Wildflower both work beautifully)
• 2–4 tablespoons of your chosen herb, spice, or citrus
• A clean glass jar with a tight-fitting lid
• A fine mesh strainer or cheesecloth (for straining)

Best Herbs & Flavors to Try

Start with what you know and love. Here are our favorites from the Farm Kitchen herb line:

• Lavender — floral and calming. Incredible drizzled over brie or stirred into chamomile tea.
• Rosemary — earthy and savory. Pairs beautifully with roasted meats and aged cheeses.
• Thyme — subtle and herbal. A natural with lemon and perfect for glazing chicken.
• Basil — bright and slightly sweet. Try it on fresh mozzarella or in a summer cocktail.
• Mint — cool and refreshing. Stir into iced tea or drizzle over fruit.

Beyond herbs, consider: cinnamon sticks, whole cloves, vanilla bean, dried chili flakes, lemon or orange zest, or fresh ginger.

The Cold Infusion Method (Recommended)

This is the gentlest method and preserves the most beneficial properties of raw honey.

1. Add your herbs or spices to a clean glass jar.
2. Pour raw honey over the top, making sure everything is fully submerged.
3. Seal the jar and give it a gentle stir or turn.
4. Store at room temperature, out of direct sunlight, for 5–7 days.
5. Taste daily after day 3 — the longer it sits, the stronger the flavor.
6. When the flavor is where you want it, strain through a fine mesh strainer into a clean jar.
7. Store at room temperature and use within 6 months.

The Warm Infusion Method (Faster)

If you want results in a few hours rather than days, gentle heat speeds up the process — but keep temperatures low to protect the honey's enzymes and raw properties.

1. Combine honey and herbs in a small saucepan.
2. Warm over the lowest heat setting for 20–30 minutes. Do not boil. Keep the temperature below 110°F.
3. Remove from heat and let steep for another 30 minutes.
4. Strain and store in a clean glass jar.

Note: Warming honey above 110°F begins to break down its natural enzymes and beneficial compounds. For a truly raw product, stick with the cold infusion method.

Flavor Combinations We Love

• Lavender + Lemon Zest — bright, floral, and perfect for baking
• Rosemary + Black Pepper — bold and savory, incredible on a cheese board
• Thyme + Orange Zest — warm and citrusy, great for glazing salmon or pork
• Cinnamon + Vanilla Bean — cozy and sweet, perfect for oatmeal or coffee
• Chili + Lime Zest — spicy and bright, a showstopper drizzled over pizza or tacos

How to Use Your Infused Honey

The possibilities are nearly endless, but here are some of our favorite everyday uses:

• Drizzle over yogurt, oatmeal, or granola
• Stir into hot or iced tea
• Use as a glaze for roasted vegetables, chicken, or salmon
• Spread on toast, biscuits, or cornbread
• Add to salad dressings and marinades
• Serve alongside a cheese board
• Mix into cocktails or mocktails

Start With the Best Honey

The quality of your infused honey is only as good as the honey you start with. Our raw Sourwood and Wildflower honeys are harvested in small batches from the hives at Stafford Hill Farms — unfiltered, unheated, and full of the natural enzymes and flavor that make raw honey worth using. They're the perfect base for any infusion.

Pair them with our Farm Kitchen herb line for a complete infusion kit right from the farm.