Preserving in Liquid Gold: The Science of Herbal Honeys & Infused Oils.
Before cold storage, culinary and medicinal herbs were locked into unheated lipids and raw honeys to preserve their active compounds away from oxygen.
The Golden Rules of Liquid Infusions:
Dehydrate First: Adding water dense, fresh herbs to oil can create anaerobic moisture pockets. Always wilt or thoroughly dry leaves and roots before submerging in olive or avocado oil to prevent microbial spoilage.
Harness Honey’s Osmotic Pressure: Raw honey naturally possesses a low water content (around 17 to 18 percent) and an acidic pH, acting as a natural preservative for roots like garlic and ginger.
Keep Out of Heat: Store finished infusions away from direct stove warmth or sunlight to protect delicate polyunsaturated fats and enzymes from oxidizing.
Discover whole botanicals and pantry salts: Kearney Family Farm
Fermented garlic honey is an absolute staple in our kitchen once cold weather hits, but infusing thyme or rosemary into good olive oil is a close second. Which one are you more likely to try making, infused honey or botanical oil?