Now that it’s starting to really feel like fall around here, I’ve been thinking of what herbs and herbal preparations I want to have on hand through the winter. Thyme is one of my favorite herbal allies for cold and flu season. And herb-infused honey is one of the easiest preparations to take advantage of some of the key benefits thyme has to offer. So a thyme-infused honey is a no-brainer.
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The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.
Benefits Of Thyme
You’re likely already familiar with thyme in the culinary sense. But as with most culinary herbs, thyme has so many more gifts to offer beyond making food delicious.
Cold, Flu, & Cough Support
Thyme is rather famously used for coughs. Often used for acute bronchitis, thyme helps remove mucus from the lungs. It can also help stop coughing spasms associated with dry coughs.
Robin Rose Bennet suggests making a thyme steam by combining ½ cup dried thyme with 1 ½ quarts freshly boiled water to help with deep, dry, stuck coughs.
Because of its hot and dry energetics, it’s a great way to support the body when dealing with any of the cold, damp symptoms often associated with the cold or flu.
It can also help warm you up when feeling chilled.
Infection Fighting
Thyme has traditionally been used for a number of bacterial infections ranging from mouth infections and sore throats to yeast and fungal infections. There have been a number of studies that support thyme’s ability to inhibit pathogens and it’s potential for use against antibiotic-resistant bacteria.
Digestion Support
Most aromatic culinary herbs are carminatives, which means they help stimulate sluggish or stagnant digestion. Thyme is no exception. In therapeutic doses, it can help relieve bloating and calm digestive spasms.
It can also be helpful in removing parasites, pathogens, and worms from the digestive system.
It also helps support healthy liver function, which further supports digestion and helps address skin issues that can often be caused by sluggish liver function.
How To Make Herb-infused Honey
Herb-infused honey is one of the easiest herbal preparations to make. It’s also one of the tastiest. But don’t let that sweetness fool you. Honey is able to extract a number of health benefits from herbs.
Plus, honey also brings its own set of health benefits like anti-inflammatory, antioxidant, and antibacterial properties, vitamins and minerals, and a soothing effect on the throat
Step 1: Gather Your Ingredients
To make herb-infused honey, you’ll need just three things
- A clean, dry jar with a lid
- Enough minced fresh herbs to fill the jar ¾ full OR enough roughly chopped dried herbs to fill the jar ¼-⅓ full
- Enough honey to fill the jar
If that sounds simple, it’s because it is!
Step 2: Measure Your Herbs
If you’re using fresh herbs, you’ll want to fill your jar ¾ full with the herbs. You don’t want to pack them in because you want them to be able to move freely in the honey. That’s why mincing them is best.
If you’re using dried herbs, you’ll want to fill your jar about ¼-⅓ full. This depends a bit on the “fluffiness” of the herb, so you’ll just want to use your best judgment here. Luckily, herb-infused honey is hard to mess up.
Step 3: Add Honey
Fill the jar the rest of the way with honey. Give it a good stir so the herbs are well incorporated into the honey. Top up with honey, as needed, so it’s filled to the top.
Step 4: Infuse
Secure the lid, place the jar somewhere away from sunlight, and let it infuse for 4 weeks before using. If you’re in a real pinch, you can start using the honey after 2 weeks. But 4 is best!
Once you’re ready to use, you can strain the herbs out or just leave them in.
Ways To Use Thyme Honey
My favorite way to use any infused honey is also the most obvious: in tea. Thyme honey is especially great in teas when you’re feeling under the weather because of the health benefits listed above.
If you’re dealing with a dry, hacking cough that just won’t seem to quit, taking frequent small amounts of thyme honey will help to soothe the irritation and quiet the cough.
This thyme honey is also delicious on savory dishes like roasted vegetables (carrots are especially good) or a glaze on roasted chicken.
You could also add this thyme honey to homemade salad dressings for an extra layer of flavor and herbal support.
It might sound a bit weird, but thyme honey drizzled on Greek yogurt or vanilla ice cream is actually a delicious combo.
Thyme Infused Honey
Equipment
- 1 clean, dry half-pint jar with lid
Ingredients
- Dried or fresh thyme minced
- Honey
Instructions
- If you’re using fresh thyme, fill your jar ¾ full. If you’re using dried thyme, fill your jar about ⅓ full.
- Add enough honey to fill the jar. Using a small spoon or wooden chopstick, give the herbs a good stir so they’re fully incorporated with the honey. This will also work out any air pockets. Top up with honey so the jar is full.
- Secure the lid. Place the jar somewhere away from sunlight and let it infuse for at least 2 weeks before using.
- Once ready to use, you can either strain out the herbs or leave them in. If you want to strain them out, carefully place the jar in a pot of hot water (without submerging the jar) until the honey is warm and pourable, Then pour through a fine mesh strainer into a separate clean jar.
- Label the jar clearly, including the date made. If you used dried herbs, you can store your honey in a cool, dark place. If you used fresh herbs, it’s best to store your honey in the fridge. Use within 1 year.
If you want more ideas on what herbal remedies to make for cold and flu season, check out this post –>
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Sources:
- “Alchemy of Herbs: Transform Everyday Ingredients Into Foods & Remedies That Heal” by Rosalee de la Foret
- “The Gift of Healing Herbs: Plant Medicines and Home Remedies for a Vibrantly Healthy Life” by Robin Rose Bennett
- “Mastering Herbal Formulation”. The Herbal Academy.
