Delight your party hosts and hostesses this holiday season with fragrant handmade gifts inspired by your herb garden.
Pick stems of rosemary from your garden or kitchen countertop plant and steep in honey for a tasty treat perfect for stirring into tea or serving with biscuits or embellishing a cheese tray.
Infused honey is simple to make, can be scaled for multiple batches and comes together in under an hour. This recipe comes from Bonnie Plants.
How to Make Rosemary Honey
1. Begin by assembling your ingredients and supplies. Pruning snips are handy for clipping through tough, woody rosemary stems. Canning jars make attractive containers for the finished products.
2. Heat the honey and rosemary over low heat. Stay close to the stovetop; honey can quickly boil over.
3. Strain infused honey through a fine mesh sieve. Discard the solids. Let the honey cool to room temperature.
4. Pour infused honey into clean jars. Place a clean sprig of rosemary in the honey. Label and store for 24 hours at room temperature. After that, refrigerate.
Rosemary Honey recipe
Yield: 2 cups, enough to fill one pint Ball jar
Time: 1 hour or less
- 1/2 cup fresh rosemary leaves, finely chopped
- 2 cups clover or other mildly flavored honey
- 2 fresh rosemary sprigs, washed and dried
Special equipment and supplies
- Pruning snips to harvest rosemary
- Canning jars such as jelly jars, 1/2 pint or pint
- Canning labels such as Ball Dissolvable Labels
- Fine mesh strainer
- Pour honey into a small, heavy saucepan and place over very low heat. Add chopped rosemary leaves and simmer, stirring occasionally for about 10 minutes, until mixture is fragrant. (Stay close to the stove, honey can foam up and over-boil.)
- Remove pan from heat and let cool for 5 minutes.
- Place a fine mesh strainer over a bowl and carefully pour the honey through the sieve. Discard the spent leaves. Let mixture cool to room temperature, about 30 minutes.
- Transfer flavored honey to an airtight container such as a Ball jar. Add a sprig of fresh rosemary to the honey. Store at room temperature for 24 hours, then place in the refrigerator.
How to Make Gardener’s Gold Hand Cream
It’s often said that gardeners’ hands are their best tools. Even if you routinely wear gardening gloves, playing in the dirt can be hard on your hands.
Restore moisture and massage away minor pains with this homemade hand cream made from shea butter and almond oil. It’s scented with calming lavender essential oil, but you can use your favorite, or go without.
Fill small Ball jars with this soothing balm and give to your friends, family, teachers, fellow gardeners or anyone who has been a “helping hand” through the year. We call it “Gardener’s Gold” because of the rich yellow color.
1. Shea butter and beeswax give the finished product body and moisture.
2. In a double boiler over gently simmering water, melt shea butter, beeswax and almond oil. When melted, remove from the heat and let cool.
3. A 4-ounce jelly jar is the perfect size for gardener’s hand cream. This recipe makes enough to fill two jars. Scale the recipe to make enough for your gardener friends.
Gardener’s Gold Hand Cream
Yield: 1/2 cup hand cream, enough for 2 (4-ounce) jelly jars
Time: 1 hour or less
- 1/2 cup shea butter
- 2 tablespoons beeswax
- 1/4 cup sweet almond oil
- 10 drops lavender essential oil
special equipment and Supplies
Canning jars, such as 4-ounce jelly jars
Double boiler, or a bowl set inside a pot of gently simmering water
- Set up a double boiler with gently simmering water over low heat. A bowl over a simmering pan of water works great.
- Add shea butter, beeswax and almond oil and stir until melted. Remove from heat and add essential oil, stirring until combined.
- Let cool for 10 minutes. Pour into jars and set in a cool place.
- Label jars and give to gardening friends.