Rosemary-Infused Honey

Rosemary brings a pine-like, gently resinous aroma to this herb-infused honey. Made with fully dried rosemary leaves, it slowly develops flavour without adding water. Stir a little into tea, spoon over yoghurt or serve with cheese and warm bread.

Cooking with rosemary

Use fully dried culinary rosemary leaves (Salvia rosmarinus, also known as Rosmarinus officinalis). Remove woody stems and check that the leaves are crisp and brittle before adding them to the honey.

This slow infusion uses dried herbs only. Fresh rosemary, fresh citrus peel and other moist ingredients require a different preparation method.

Learn more in the Rosemary plant guide.

Rosemary-infused honey in a glass jar beside dried rosemary leaves and a spoonful of honey.

Rosemary-Infused Honey

Honey slowly infused with fully dried rosemary leaves for a pine-like herbal flavour. A fragrant addition to tea, yoghurt, cheese and bread.
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Prep Time 10 minutes
Infusion time 14 days
Total Time 14 days 10 minutes
Servings: 1 small jar
Course: Condiment, Infusion
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g Mild-flavoured runny honey
  • 2 tsp Fully dried culinary rosemary leaves woody stems removed

Equipment

  • Kitchen scales
  • Measuring spoons
  • Clean, completely dry glass jar with a tight-fitting lid approximately 250 ml
  • Clean, completely dry spoon
  • Fine-mesh sieve
  • Clean, completely dry bowl or measuring jug
  • Second clean, completely dry jar with a lid for the strained honey

Method
 

  1. Check that the rosemary leaves are fully dried, crisp and brittle. Use a clean jar and utensils that are completely dry.
  2. Lightly crush the rosemary leaves between your fingers and place them in the jar.
  3. Add the honey and stir with a dry spoon to distribute the leaves. Close the lid tightly.
  4. Leave in a cool, dark cupboard. Turn the sealed jar over periodically to redistribute the rosemary, then return it upright.
  5. Taste after 14 days using a clean, dry spoon. If you prefer a stronger flavour, continue infusing and check every few days. Flavour development may take several weeks.
  6. Pour through a clean, dry fine-mesh sieve into a dry bowl or jug. Allow time for the thick honey to drain, then transfer to a clean, dry storage jar. Close and label with the preparation date.

Notes

Dried rosemary only: This method requires fully dried culinary leaves. Fresh rosemary is not a direct substitute. Do not add fresh citrus peel, ginger, water or juice to the storage jar.
Honey choice: A mild honey allows the rosemary flavour to stand out. Raw honey is optional; ordinary runny honey also works.
Infusion time: Fourteen days is a starting point for tasting, not a guaranteed finishing time. The rosemary, honey and room temperature affect how quickly the flavour develops.
Straining: Fine particles may pass through a sieve. For a clearer result, use a finer food-safe filter suitable for thick liquids, ensuring all equipment is clean and dry.
Yield: Approximately 230–250 g after straining, depending on how much honey remains with the herbs and sieve. This is an estimate.
Storage: Keep tightly sealed in a cool, dark, dry place. Always use a clean, dry spoon and prevent water from entering the jar. These instructions apply only to honey prepared with fully dried ingredients.
Spoilage: Discard honey that develops mould, unexplained ongoing bubbling or a sour or fermented smell. Crystallisation alone is a normal change in honey.
Serving: Start with a small spoonful and adjust to taste. This is a flavoured food, not a medicinal dosage.
Citrus variation: Add a little freshly grated lemon or orange zest to your individual serving just before eating, rather than to the storage jar.
Infants: Do not give honey, including infused honey, to children under 12 months.
Allergies: Avoid this preparation if you are allergic to rosemary, honey or any ingredients used.

Serving Tips

Stir a small spoonful into rosemary citrus tea or drizzle over plain yoghurt, porridge or roasted fruit. Its herbal sweetness also pairs well with cheese and warm focaccia.

Add it gradually: rosemary can become quite pronounced during infusion. For cold drinks, dissolve the honey in a little warm water first and use that mixture immediately.

A Small Seasonal Ritual

Preparing an infusion offers a reason to slow down and notice a plant’s aroma. Label the jar, observe how the flavour changes and make a note of the balance you enjoy for your next batch.

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