Use local honey if you can find it, and try out different combinations of herbs to find your signature flavor.
Course Method
Author Method from TheKitchn
Ingredients
For the lemon-rosemary honey:
1tablespoondried grated lemon zest
1.5teaspoonsdried rosemary leaves
8ouncesmild honey
For the vanilla bean-cardamom honey:
1vanilla beancut in half and split lengthwise
1heaping tablespooncardamom podsabout 25
8ouncesmild honey
Instructions
Place the herbs in a jar with a tight-fitting lid, then pour the honey over the top.
Use a chopstick or skewer to stir the honey, then top off the jar with additional honey if needed.
Cover the jar and place in a pantry or cabinet for 5-7 days. Crushed herbs will infuse more quickly. You can achieve a stronger flavor by allowing the herbs to infuse longer.
Occasionally turn the jar over to keep the herbs well coated.
When your desired flavor is reached, pour the honey over a fine mesh strainer to remove the herbs. Slightly heating (I microwaved mine for about 15 seconds) the honey immediately beforehand will help this go more smoothly if your herbs are very fine.