If there’s one herbal pantry item I always keep stocked, it’s this honey infused with marjoram. It’s sweet, earthy, and subtly floral. This jar is my go-to when I’m feeling anxious or winding down before bed. It’s also a beautiful addition to herbal teas and even works as a drizzle over roasted carrots or toast.
The trick is to gently layer the marjoram and pour honey slowly, letting the air bubbles escape. Keep the herbs submerged and clean, and you’ve got yourself a shelf-stable herbal remedy that’s as delicious as it is helpful.
Serves:
300 ml jar/ 10 fluid ounces
Time to Prepare:
10 minutes
Time to cook or cure:
1 week minimum
Skill
Layering, preserving in honey
Serves:
300 ml jar/ 10 fluid ounces
Time to Prepare:
5 min
Time to cook or cure:
1 week minimum
Skills:
Layering, preserving in honey
se only dry, healthy leaves—moisture can lead to spoilage.
Press herbs below the surface of the honey to prevent mold.
Mix the honey as you pour to release air bubbles.
Label with date and store in a cool, dry place.
Store at room temperature away from light. Stir occasionally. Keeps for 6–12 months if stored properly.
Frequently Asked Questions
A: You can, but fresh marjoram gives a brighter, more fragrant infusion.
A: Calming nerves, aiding digestion, soothing sore throats.
A: Yes! They’re safe and flavorful.
A: Avoid heating—it destroys enzymes. Keep it raw.
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