How to Make Lavender Honey (2 Easy Infusion Methods)
Lavender honey is one of those magical kitchen projects that feels a little fancy - but it’s secretly so simple. If you’ve ever wished your honey could taste like a flower garden in June, this recipe is for you. With just two ingredients and a bit of patience, you’ll end up with a sweet, floral drizzle that’s perfect in tea, swirled into yogurt, or spooned straight from the jar when no one’s looking. No judgment here.
Whether you prefer a slow cold infusion or a quicker warm method, this guide will walk you through both so you can infuse your pantry with a little botanical magic, your way.
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Why You'll Love Lavender Honey
This little jar of sunshine is more than just pretty. Lavender honey adds soft floral flavor without being overpowering, and it's incredibly easy to make. Here's why you'll want to keep a batch on hand:
- It tastes like summer in a jar. Think soft floral notes, sunshine, and a hint of something dreamy.
- It’s low effort, high reward. Two ingredients, one jar, and almost no work? Yes please.
- It makes your pantry feel fancy. Even if it’s right next to a box of crackers and some half-finished peanut butter.
- It’s a lovely gift. Pour it into a cute jar, tie on a tag, and you’ve got an instant hostess, housewarming, or holiday gift.
- You get to play with your food. Stir it into tea, drizzle it over cheese, or sneak a spoonful straight from the jar.
What You’ll Need
I grow my own lavender when I can, but if I’m fresh out, I simply purchase culinary lavender from a trusted source. It’s such a handy ingredient to have on hand for this recipe and many others!
- Dried culinary lavender
This is the star. Look for Lavandula angustifolia (also called English lavender). It's the variety used in cooking - fragrant, but not soapy. Fresh lavender can be used, but dried is more concentrated and easier to work with for infusions. Learn how I dry lavender for infusions. - Honey
Any honey will work, but raw or local honey adds extra flavor and goodness. Choose one you love the taste of, you're about to make it even better. - A clean glass jar with a lid
Mason jars work great. Just make sure it's clean and completely dry before using. - A spoon or skewer
For stirring and helping the lavender settle if needed. - (Optional) Cheesecloth or fine mesh strainer
You’ll need this later if you want to strain out the lavender buds. Totally up to you—some people like them in, others don’t.
That’s it! No fancy tools. Just simple ingredients and a little time.
Best Lavender for Infusing Honey
Not all lavender is created equal, especially when you're planning to eat it.
For the best flavor (and a honey that doesn't taste like perfume), use culinary-grade dried lavender, specifically from the Lavandula angustifolia variety. It’s often labeled as English lavender and has a sweeter, more delicate flavor than other types like lavandin, which can be overly strong or even bitter.
A few quick tips:
- Avoid florist or craft lavender. It’s usually treated with chemicals and not meant for food.
- Check the label. Look for lavender labeled as “culinary” or “food grade.” If you’re buying online, reputable sellers like Mountain Rose Herbs or My Spice Sage are good bets. I like this brand of culinary lavender from Amazon.
- Go easy. Lavender can be strong. A little goes a long way, and you can always add more later.
If you grow your own lavender and want to use fresh lavender, just make sure it’s pesticide-free and fully dried before infusing. Fresh herb flowers can introduce moisture that might shorten the shelf life of your honey.
Method 1: Cold Infused Lavender Honey (No Heat Needed)
This slow infusion method is my favorite. It keeps all the natural goodness in your honey and gently draws out the soft floral notes from the lavender. It takes a few weeks, but it's mostly hands-off and completely worth the wait.
Ingredients
- 1 cup raw, local honey
- ¼ cup dried culinary lavender (or ½ cup fresh, fully dried)
Instructions
- Add lavender to a clean glass jar.
Use dried lavender for best results. If using fresh, make sure it's completely dry to prevent spoilage.
- Pour honey over the lavender.
Let it settle and use a spoon or skewer to help the honey work its way down if needed.
- Cover the jar.
You can use a lid or secure a piece of cheesecloth over the top with a rubber band or string for a breathable option. Let the mixture infuse for 3 to 4 weeks. Give it a gentle shake or turn every few days to help the flavors meld.
- Strain and store.
When the honey is as floral as you like, strain out the lavender using cheesecloth or a fine mesh sieve. Store your infused honey in a sealed jar at room temperature.
Shelf Life
Stored in a cool, dry spot, your lavender honey should last up to 2 years - if it doesn’t get eaten first!
Prefer a Faster Option?
If you don’t want to wait a few weeks, you can speed things up with a gentle warm infusion. It’s quicker and still delivers lovely floral flavor.
Method 2: Warm Infused Lavender Honey (Quick Stovetop Option)
If you’re short on time, this quick stovetop method gently warms honey with lavender to speed up infusion. It takes about an hour and still delivers lovely floral flavor. Just keep the heat low to protect the honey’s natural goodness.
Ingredients
- 1 cup raw or local honey
- ¼ cup dried culinary lavender
Instructions
- Set up a double boiler by adding water to a small saucepan and placing a heat-safe bowl or jar on top. The bowl’s bottom should not touch the water. This prevents overheating.
- Add the honey and lavender to the bowl and stir gently to combine.
- Warm the mixture over low heat for 30 to 60 minutes. Try to keep the temperature below 100°F to preserve flavor and nutrients. Stir occasionally.
- Remove from heat and let the honey steep for another hour or two if you want a stronger flavor.
- Strain the mixture through cheesecloth or a fine mesh strainer into a clean jar. Seal and store at room temperature.
Quick Tips
- Avoid boiling the honey because high heat dulls flavor and destroys enzymes.
- You can also use a very low oven (170°F or less), a yogurt maker, or a sous vide to warm the honey gently.
Try Our Other Delicious Herb-infused Honey Recipes
How to Use Lavender Honey
Now that you’ve got your delicious lavender honey ready, let’s talk about all the ways to enjoy it.
- Stir it into tea. It’s the perfect floral sweetener for a calming cup of chamomile or Earl Grey.
- Drizzle over yogurt or oatmeal. Add a touch of sweetness and a fragrant twist to your breakfast.
- Spread on toast or biscuits. Lavender honey makes everyday carbs feel a little more special.
- Sweeten cocktails and mocktails. Mix into lemonade, sparkling water, or a lavender gin fizz for a fresh floral note.
- Glaze roasted veggies. Try it on carrots or sweet potatoes for a subtle sweetness with a floral kick.
- Use in baking. Swap it for regular honey or sugar in muffins, scones, or cakes to add a delicate hint of lavender.
- Gift it. Pour some into a cute jar with a ribbon and note. It’s an easy and impressive homemade present.
No matter how you use it, lavender honey adds a little magic to everyday moments.
How to Store Lavender Honey
Storing your lavender honey properly will keep it tasting fresh and floral for a long time.
- Keep it in a sealed jar. Use a clean glass jar with a tight-fitting lid to protect it from moisture and air.
- Store at room temperature. A cool, dry spot in your pantry or cupboard is perfect. Avoid direct sunlight or heat sources.
- No need to refrigerate. Honey naturally resists spoilage, so refrigeration isn’t necessary and can make it crystallize faster.
- Watch for crystallization. If your honey becomes grainy, just warm the jar gently in a bowl of warm water and stir until smooth again.
- Use within two years. Lavender honey keeps well for a long time, but for the best flavor, try to enjoy it within two years.
With simple care, your lavender honey will stay delicious and ready whenever you need a little sweetness.
Frequently Asked Questions
It’s made by infusing honey with dried or fresh culinary lavender. You can do this slowly at room temperature over a few weeks or quickly by gently warming the honey with lavender.
Use it to sweeten tea, drizzle over yogurt or toast, add to drinks, glaze veggies, bake with it, or gift it in a pretty jar.
About ¼ cup dried lavender for every 1 cup of honey. If you use fresh lavender, double the amount but make sure it’s completely dry.
Stored well in a sealed jar at room temperature, it can last up to two years.
More Ways to Enjoy Lavender
Here at Celebrated Herb, we love lavender. It’s such a versatile herb, and you don’t have to stop at honey. Here are some of our favorite lavender projects that bring its lovely scent and flavor into your home and kitchen:
- Make your own lavender soap for a calming, fragrant treat in the shower.
- Craft beautiful lavender candles that fill your space with soothing floral notes.
- Create charming lavender sachets to freshen up drawers, closets, or linen closets.
- Bake delicious Rosemary lavender cookies that add a subtle floral twist to classic treats.
- Whip up a cozy lavender simmer pot to gently scent your home with relaxing aromas.
- Sweeten your tea or cocktails with fragrant lavender sugar cubes for an elegant touch.
Each project is easy and rewarding, perfect for anyone who loves to bring a little lavender magic into everyday life.
Making your own lavender honey is a simple way to bring a little floral magic into your kitchen. Whether you choose the slow, hands-off method or the quicker warm infusion, you’ll end up with a delicious treat that brightens tea time, baking, and more. If you love this, be sure to check out my full Herb Infused Honey Index where you can find recipes for rosemary, mint, and other flavorful infused honeys to keep your pantry full of fresh inspiration.
Ready to get started? Grab your lavender and honey, and let’s make some magic happen!
Happy honey-making!
