Ground Ivy & Violet Infused Honey

A gently herbal honey made with dried ground ivy leaves and sweet violet flowers. Let it infuse slowly, then enjoy a little stirred into tea, spooned over yoghurt or spread on warm toast.

Cooking with wild plants

Use confidently identified ground ivy and sweet violet flowers from an unsprayed location. For this recipe, both must be fully dried before adding them to the honey. Read the Ground Ivy Guide →

Strained herbal honey beside dried ingredients, flowering ground ivy and violet flowers.

Ground Ivy & Violet Infused Honey

Mild honey slowly infused with fully dried ground ivy leaves and sweet violet flowers. A simple herbal condiment for tea, yoghurt, porridge and toast.
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Prep Time 10 minutes
Infusion 14 days
Total Time 14 days 10 minutes
Servings: 1 small jar
Course: Condiment
Cuisine: Foraged, Herbal
Ingredients Equipment Method Notes

Ingredients
  

  • 300 g Mild runny honey raw or regular
  • 1 tsp Dried ground ivy leaves Glechoma hederacea; fully dried, loosely measured
  • 1 tbsp Dried sweet violet flowers Viola odorata; fully dried, loosely measured

Equipment

  • Clean, completely dry glass jar with lid approximately 300 ml
  • Measuring spoons
  • Clean, dry spoon
  • Fine sieve
  • Food-safe muslin or cheesecloth
  • Second clean, completely dry jar with lid

Method
 

  1. Check that the leaves and flowers are fully dried and crisp, not just surface-dry. Use a clean, completely dry jar and utensils.
  2. Lightly crumble the ground ivy leaves. Add them to the jar with the dried violet flowers.
  3. Pour over the honey and stir with a dry spoon. Close the lid.
  4. Leave at room temperature in a cupboard, away from sunlight and heat. Turn the sealed jar daily to redistribute the ingredients.
  5. Taste with a clean, dry spoon after 14 days. If needed, continue infusing for another week or two.
  6. Strain through a fine sieve lined with food-safe muslin into a clean, dry jar. Allow time for the honey to drain.
  7. Close the lid and label with the ingredients and preparation date.

Notes

Dried ingredients: Do not substitute fresh or partly dried plants in this cold-infusion method. Do not add water, fresh juice or fresh flowers.
Storage: Keep the strained honey tightly sealed in a dry cupboard away from heat. Always use a clean, dry spoon. Discard if it develops mould, unexpected bubbling or a sour smell. Crystallisation alone is normal.
Age restriction: Do not give honey to children under 12 months.
Flavour: Violet aroma can be subtle after drying, while ground ivy is more pronounced. Use a mild honey and avoid increasing the ground ivy before tasting the finished batch.
Preparation time: The listed time assumes the plants are already fully dried. Infusion time varies with the ingredients and your preferred flavour.

Serving Tips

Stir a little into warm tea, drizzle over porridge or yoghurt, or spread on toast. Start with a small spoonful and adjust to taste: the herbal flavour should complement the honey rather than overpower it.

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