The short answer: to make lavender honey, warm 340 g (1 cup) mild honey gently with 1 to 2 tablespoons dried culinary lavender, without letting it bubble. Leave it to steep for a day, warm it again so it flows, and strain out the flowers. Kept sealed in a cool cupboard, it lasts for months.
Lavender honey is honey that has spent some time with lavender flowers. It tastes floral and soft, and one spoon changes plain yogurt, a scone or a cup of tea. You need two ingredients and some patience. There are two ways to make it: a quick warm method that is ready the next day, and a slow cold steep that keeps the honey closer to how it came from the jar.
| At a glance | |
|---|---|
| Time | 15 minutes of work, 1 day (warm) or 1 to 2 weeks (cold) |
| Makes | About 340 g (1 cup) |
| Ratio | 1 to 2 tablespoons dried lavender per 340 g honey |
| Keeps | Months, sealed, in a cool, dark cupboard |
Ingredients
- 340 g (1 cup) mild, runny honey, such as acacia, clover or wildflower
- 1 to 2 tablespoons dried culinary lavender
- A clean, dry glass jar with a lid
Why dried, not fresh: fresh flowers carry water. Water in honey can make it ferment and turn sour. Dried culinary lavender, ideally English lavender, keeps the honey safe and gives a cleaner flavour.
Why a mild honey: strong honeys like buckwheat or chestnut cover the lavender. A light, runny honey lets the flowers come through.
How to make lavender honey (warm method)
- Combine. Put the honey and lavender in a small heatproof bowl or jar.
- Warm gently. Stand the bowl in a pan of hot water on low heat for 10 to 15 minutes. The honey should feel warm, never hot, and should never bubble.
- Steep. Take it off the heat, cover it and leave it at room temperature for 12 to 24 hours.
- Warm again. Warm it briefly in the water bath so the honey flows freely.
- Strain. Pour it through a fine sieve into a clean, dry jar. Press the flowers gently with a spoon.
- Seal. Close the jar and label it with the date.
The cold method
Stir the lavender into the honey in a jar, close it and leave it in a cool, dark place. Turn the jar upside down once a day so the flowers move through the honey. After 1 week, taste a little on a spoon. Leave it up to 2 weeks for a stronger flavour. Then warm the jar briefly in hot water and strain as above.
The cold method takes longer and needs no heat. Leaving a few dried flowers in the jar for looks is fine, as long as they stay under the honey.
Warm or cold: which to choose
| Warm method | Cold method | |
|---|---|---|
| Ready in | About 1 day | 1 to 2 weeks |
| Flavour | Fuller, faster | Softer, more delicate |
| Heat | Gentle, never bubbling | None |
| Best for | Gifts at short notice | Planning ahead |
Common mistakes
- Too much heat: hot honey darkens, loses its delicate taste and can smell of caramel. Keep the water bath warm, not simmering.
- Too much lavender: more than 2 tablespoons per cup can taste bitter and soapy. You can always add more next time.
- A wet jar: even a few drops of water can start fermentation. Dry the jar and spoon completely.
- Craft lavender: lavender sold for potpourri may be treated with oils or dyes. Buy lavender sold as food.
- A strong honey: dark honeys cover the lavender. Choose a light, mild one.
Other flowers and herbs to try
The same method works with other dried flowers and kitchen herbs. Try dried chamomile flowers for a soft, apple-like note. Dried rose petals give a perfumed honey for baklava or rice pudding. Thyme and rosemary make a savoury honey for cheese boards and roasted carrots. A strip of dried orange peel adds a bright citrus edge. Use the same amounts: about 1 to 2 tablespoons of dried herb per cup of honey.
How to use lavender honey
- Drizzle over Greek yogurt with berries and toasted almonds.
- Stir into hot black tea, earl grey or chamomile.
- Spread on warm scones, toast or a slice of goat cheese.
- Glaze a lemon cake or roasted peaches.
- Whisk into a vinaigrette with lemon juice and olive oil.
- Whip it into a creamy spread. Our whipped honey guide shows how.
Want heat instead of flowers? The same method makes our hot honey with dried chili. And if you prefer a pourable sweetener for drinks, try lavender syrup.
Storage
- Keep it sealed in a cool, dark cupboard. It keeps for months.
- Always use a clean, dry spoon. Water or crumbs in the jar can spoil it.
- Crystals are normal. Stand the jar in warm water to make it runny again.
- If it smells sour or fizzes, water got in. Throw it out.
Important: never give honey, plain or infused, to babies under 12 months.
Questions
How much lavender do I need for lavender honey?
Use 1 to 2 tablespoons dried culinary lavender per 340 g (1 cup) honey. Start with 1 tablespoon if you are unsure.
Can I use fresh lavender in honey?
It is better not to. Fresh flowers add water, and water can make honey ferment. Dry the flowers first, or use dried culinary lavender.
Should I heat the honey?
Only gently, in a warm water bath, and never until it bubbles. The cold method needs no heat at all.
How long does lavender honey last?
Months, if it is strained, sealed and kept cool and dry. Crystals are normal and melt in warm water.
