08/01/2026
Thyme has a long history of traditional use for respiratory and digestive support. Its naturally occurring aromatic compounds, including thymol, are one reason thyme has traditionally been used during cough and cold season. Combined with honey, which can help soothe an irritated throat and ease coughing, thyme honey is a simple herbal preparation to keep on hand.
To make thyme honey: Fill a clean, completely dry glass jar about ¼ to ⅓ full with fully dried thyme. Pour raw honey over the thyme, leaving a little space at the top of the jar. Stir well to remove air pockets and make sure all of the thyme is completely coated with honey.
Seal the jar and allow it to infuse for 2 to 4 weeks in a cool, dark place. Check it occasionally and stir or turn the jar as needed to keep the thyme coated. Once infused, gently warm the jar in a bowl of warm water if necessary to make the honey easier to strain, then strain out the thyme.
Transfer the finished thyme honey to a clean, completely dry jar and label it with the name and the date it was strained. Store tightly covered in a cool, dark, dry place. For the best flavor and quality, use within 6 to 12 months. Always discard it if you notice mold, unusual bubbling or fermentation, an off odor, or other signs of spoilage.
Thyme honey can be enjoyed by the spoonful or stirred into warm tea. Thyme has traditionally been used to support respiratory comfort and digestion, while honey itself can help soothe an irritated throat and cough.
⚠️Honey should never be given to children under 1 year of age.
