Honey & Herb Infused Oil
There's something satisfying about making your own infused ingredients, especially when they come straight from what's growing in the garden this time of year. This honey and herb oil is simple to make, and it's a nice way to use up whatever herbs are still thriving before the season winds down.
What You'll Need
- A neutral oil like olive or grapeseed
- Raw honey
- Fresh herbs of your choice. Rosemary, thyme, and sage all work well and hold up nicely once infused
- A clean glass jar with a tight-fitting lid.
How to Make It
Start by rinsing your herbs and letting them dry completely. Any leftover moisture can cause the oil to spoil, so this step matters more than it might seem.
Once dry, lightly bruise the herbs with the back of a spoon or your hands to help release their natural oils. Place them in your glass jar, then pour in the oil until the herbs are fully submerged. Add a spoonful or two of raw honey and stir gently to combine.
Storage
Seal the jar and store it in a cool, dark place for about one to two weeks, giving it a gentle shake every few days. Once it's infused to your liking, strain out the herbs through a fine mesh strainer or cheesecloth, and transfer the finished oil to a clean bottle. Because this oil contains honey, it's best kept refrigerated and used within a few weeks. Always use dry herbs and a clean jar to help avoid any risk of spoilage.
Ways to Use It
This oil is versatile in the kitchen. Drizzle it over roasted vegetables, use it as a finishing oil on grilled meats, or whisk it into a simple vinaigrette. The honey adds a subtle sweetness that balances out the earthiness of the herbs, without overpowering them.
Why We Like This One
It's a small project that turns a handful of garden herbs into something you'll actually reach for in the kitchen. It's also a nice reminder that honey isn't just for tea or toast. It works its way into all kinds of everyday cooking, herb oil included.
