For thousands of years, honey has been used as a natural way to preserve herbs and make them more enjoyable to take. Its thick, stable nature helps protect plant material while gently drawing out flavor and traditional herbal qualities. Many cultures used honey as a base for herbal preparations long before modern preservation methods existed.

Herbal honeys are wonderfully versatile. Enjoy them stirred into tea, drizzled over yogurt or toast, paired with cheeses and charcuterie boards, or used in cooking, baking, salad dressings, and marinades. They can be enjoyed daily, just like raw honey.

We use a slow, traditional infusion process that relies on gentle warmth and time. Our honey is never heated above 85°F to preserve its natural enzymes. Roots are infused for several months, while fresh and dried herbs and florals infuse over several weeks, allowing their flavors and qualities to gently meld into the honey.

Pasteurizing honey involves heating it which can destroy its delicate aromas, yeasts, and the enzymes that aid digestion and activate vitamins and minerals in the digestive tract.

Honey’s color depends on what flowers the bees were visiting. Light honey usually comes from blossoms like clover, while darker honey can come from wildflowers, buckwheat, or forest plants. The darker varieties often taste bolder or more molasses-like, while lighter ones are mild and floral. It’s all about what’s blooming near the hive, nature’s own flavor map.

It’s worth knowing that about 70% of the honey sold in the U.S. is imported, and some of it has been found to contain added sweeteners or come from sources that aren’t truly natural nectar.

When you buy from a beekeeper you know and trust, you can feel confident that what’s in your jar is the real thing, pure honey made by healthy bees.