Coarsely chop the fresh herb of your choice (leave garlic whole). Put chopped herb into a wide-mouthed jar, filling almost to the top. Pour honey into the jar, working it into the herb with a chopstick if needed. Add a little more honey to fill the jar to the very top. Cover tightly. Label.
Your herbal honey is ready to use in as little as a day or two, but will be more medicinal if allowed to sit for six weeks. Herbal honeys made from aromatic herbs make wonderful gifts.
FRESH PLANTS TO MAKE HERBAL HONEYS
Anise hyssop (Agastache foeniculum)
Comfrey leaf (Symphytum off.)
Cronewort/mugwort (Artemisia vulgaris)
Fennel seeds (Foeniculum vulgare)
Garlic (Allium sativum)
Ginger root (Zingiber officinalis)
Horseradish (Armoracia rusticana)
Lavender (Lavendula off.)
Lemon Balm (Melissa off.)
Lemon verbena (Aloysia triphylla)
Marjoram (Origanum majorana)
Oregano (Origanum vulgare)
Osha root (Ligusticum porterii)
Peppermint (Mentha pipperata)
Rose petals (Rosa canina and others)
Rose hips (Rosa)
Rosemary (Rosmarinus off.)
Sage (Salvia off.)
Shiso (Perilla frutescens)
Spearmint (Mentha spicata)
Thyme (Thymus species)
Yarrow blossoms (Achillea millefolium)