Ingredients
- 1 cup raw or regular honey Make sure the lavender is food-grade (culinary lavender)—not decorative or treated with pesticides.
- 1-2 tbsp culinary-grade dried lavender buds
Instructions
Warm the honey (optional but helpful)
- Gently warm the honey so it flows easily. You can place the jar in warm (not boiling) water for a few minutes. Avoid overheating to preserve flavor and enzymes.
Add lavender
- Put the dried lavender buds into a clean, dry glass jar.
Pour honey over lavender
- Fully submerge the lavender, stirring to release air bubbles.
Infuse
- Seal the jar and let it sit at room temperature for 1–2 weeks.
- Stir or gently flip the jar every couple of days.
- Taste after 7 days; continue infusing if you want a stronger flavor.
Strain (recommended)
- Strain out the lavender using a fine mesh strainer or cheesecloth.
Store
- Transfer to a clean jar and store at room temperature. Shelf life is the same as honey (months to years).
Why It Works
Tips for Best Flavor
- Start with less lavender—too much can taste soapy.
- Dried lavender works better than fresh (less moisture = safer storage).
How to Use Lavender Honey
- Stir into tea or lattes
- Drizzle over biscuits, scones, or toast
- Use in salad dressings
- Sweeten lemonade or cocktails
- Pair with cheese boards
