Homemade Lavender Honey

Welcome! Ok, so first, let me say that I do not like long blog posts!!! So, it is my upmost endeavor to forever keep it short and simple! So let's get to it!

So, Lavender Honey is just great to have around! I mean, whether it's to sweeten a hot cup of green tea, drizzle on top of ice cream, or just scoop up a teaspoonful to eat by itself, you can't go wrong. 

It's simple and easy to make........but, if you want that perfect infusion, you need to wait......like wait, for weeks. But that's ok, because in the end you will have a perfectly delicious natural product that YOU created! And all your friends will think you're amazing! So, let's go:

Items Needed:

**Dried Lavender Buds (lavandula angustifolia) (or any dried herb of your choice)

Clean Glass Jar w/Lid

Raw Honey (locally sourced if possible)

Cheesecloth and rubberband (for straining)

Smaller Jar(s) for Storage

Patience

________________________________________________________________________

 Step 1: Place dried herbs into a clean mason jar.

Step 2: Fill the jar 1/2 full with the herbs and pour the honey over top.

Step 3: Use a chopstick or spoon to poke holes in it. This will eliminate air pockets and allow the honey to flow all the way to the bottom. Cover the herbs with more honey until you have about 1 inch left at the top.

Step 4: Tightly put lid on. Be sure to label it. Include what it is, the start date and decant (strain) date. Now put it on a shelf and forget about it for at least 3 weeks! Well, not really, you do need to flip it over every other day or so. (I actually prefer to let mine sit for at least 6 weeks!)

Step 5: Do a happy dance because you have patiently waited and now it's time to decant! Place cheesecloth over a bowl or measuring cup and secure with a rubberband. Now open the honey, be thankful for virtue of patience, and began to pour the honey into the cheesecloth. This may happen in stages as honey is slow and sticky. 

Step 6: Let it strain.....and strain......and strain......Please be patient during this process! Leave it alone and let it do its work! You want to get every drop of goodness of the raw honey and herbal properties of the lavender.

Step 7: Yup......still straining over here.

Step 8: Immediately place the honey in a clean and dried jar. Cap and label. Give to friends, keep for yourself of, or just sit and admire your handiwork! Enjoy!!!

**Note: Why do I use dried herbs? Well, because they have very little to no water content. Because honey is hygroscopic (fancy word that means it absorbs water), using fresh herbs will introduce water into the honey as it sits and infuses. Over time, the honey will draw out the water content of the fresh herbs and the water will dramatically decrease the shelf life of the finished honey.......and it has the potential to introduce bacteria.....and if left too long it can ferment, which then means you have to add heat to remove it and........blah, blah, blah. Just use dried herbs, will ya!