INFUSION HERBS RECIPES

Steps:

• Grind up the dried oregano until very fine; measure out 3 tablespoons.
• Melt butter in a saucepan over medium-high heat. Lower heat to medium-low and stir in oregano. Carefully pour in water. Simmer gently, stirring every 20 minutes, until flavors combine, about 2 hours in total. Remove saucepan from heat.
• Wrap a piece of cheesecloth around a glass, ceramic, or metal bowl and secure with a rubber band. Pour butter mixture through cheesecloth into bowl. Remove rubber band and carefully squeeze excess butter out of the cheesecloth, making sure oregano is strained out.
• Cover bowl with aluminum foil and chill in the refrigerator until butter solidifies above water, about 4 hours. Break the butter in half with a knife and transfer to a plate. Cover. Discard water.

Steps:

• Fill a clean quart jar a little less than halfway with dried herbs and spices.
• Pour in your honey and watch as it slowly finds its way to the bottom. Be sure that your herbs are fully submerged.
• Put a lid on the jar and place in a sunny windowsill. Keeping it warm will allow the herbs to infuse better and also makes the liquid more pourable.
• Turn the jar over at least once per day.
• You will want to allow this mixture to infuse for at least one week, though I prefer to infuse for 3 to 4 weeks. The longer you leave it, the stronger the flavor will be.
• When the honey has infused to your taste, strain out the herbs.
• Store your herb-infused honey in a cool, dark place to help maintain optimal freshness. Honey is known to have amazing preservative qualities, so as long as you keep your jar tightly sealed and in a dark space, it will last for quite some time.