Blog Article

The Sweetest Magick - Infused Honey

If you were to peek inside my cupboards, you’ll see and abundance little jars of herb and honey potions tucked away that are both delicious and magickal. Making infused honey has become one of my favorite ways to use leftover sprigs of lavender from cooking, sage found while hiking or vanilla beans from making extracts.

INGREDIENTS

Dried herbs (see Note)

Honey (see Note)

EQUIPMENT

Clean, dry jars and lids (half-pint and pint mason jars work well, but any size is good)

Chopstick, wooden spoon handle, or other stirrer (avoid metal, which can scratch jars)

Clean cloth for wiping jar rims

INSTRUCTIONS

Prepare herbs: Herbs should be dry (see safety note, below) and may be in the form of whole sprigs or separated leaves, buds, and petals. Chopped herbs may infuse more quickly, but they may also be harder to strain out. (To dry fresh herbs, use an air or oven drying method, dehydrator, or microwave.)

Combine herbs and honey: Place herbs in the bottom of a jar and fill the jar almost to the top with honey. Using a chopstick or other implement, stir to coat the herbs with honey. Top off with more honey to fill the jar. Wipe the jar rim with a clean cloth and cover tightly.

Infuse: Let the herbs infuse for at least 5 days. If the herbs float to the top, turn the jar over a few times to keep them well coated. For a more intense flavor, infuse for another week or longer.

Strain: Strain the honey into a clean jar. Depending on the volume of honey and herbs and the size of the strainer, you may need to do this in stages. (Tip: Use the leftover herbs to make a tisane.) – I’ll be honest, I usually just leave everything in the honey and call it good

Store: Store the honey in a tightly covered jar in a cool, dry place. It will last indefinitely.

RECIPE NOTES

Basic formula: Use about 1-2 tablespoons of dried herbs per 1 cup (8 ounces) of honey.

Honey: A light, mild flavored honey generally works best, but if you have a favorite local honey you can use what you like, I’ve been using avocado and sage honeys a lot lately.

Herbs: Use a single herb or a combination. Rosemary, sage, thyme, mint, lemon balm, lavender, chamomile, rose petals, and pine needles all make lovely, infused honeys. You can also use spices like vanilla beans, cinnamon sticks, and star anise. Herbs should be dry; see instructions below.

A Note on Safety: Although some people make infused honeys with fresh herbs, this process calls for dried herbs in order to limit water activity and the growth of Clostridium botulinum spores.

Honey has a handful of Magickal proprieties, uses and distinct energies, I would describe them as positive, cleansing, gentle, soothing, and warming.

Honey brings sweetness, love, prosperity, and abundance into your life.

It’s great for spells, and offerings to deities and the Fae

It can be kept on your altar to remind you that the sweetness in life can always be found

Honey can represent purification, health, and healing, as well as community and communication

When making infused honeys for magickal uses, choose herbs and spices that relate to your desired intent. You can make your infusion to correspond with the phases of the moon and charge it upon your altar to give it an added magickal punch.