Honey and Rosemary: Savory Glazes, Bread and Infused Honey

Why honey and rosemary work

Rosemary is one of the most robust herbs, with needle-like leaves full of aromatic oils that survive long cooking. Its slightly bitter, piney flavor needs a balancing partner, and honey's sweetness fills that role. When heated, honey caramelizes and helps rosemary's aroma cling to food.

The pairing is especially common in Mediterranean cooking, where rosemary grows wild and honey is a pantry staple.

Honey rosemary glaze

Mix three tablespoons of honey, one tablespoon of finely chopped fresh rosemary, two minced garlic cloves, two tablespoons of olive oil, a tablespoon of Dijon mustard or lemon juice and salt and pepper. Brush onto meat or vegetables in the last 10 to 15 minutes of roasting, since honey can burn if added too early.

• 3 tablespoons honey
• 1 tablespoon chopped rosemary
• 2 garlic cloves
• 2 tablespoons olive oil
• Mustard or lemon, salt and pepper

Honey rosemary chicken and lamb

Roast chicken thighs at 425°F and brush with honey rosemary glaze for the last ten minutes. For lamb chops, sear, then brush with glaze and finish in the oven. Cook meats to safe internal temperatures from USDA's safe minimum temperature chart: 165°F for poultry and 145°F with a rest for lamb chops.

Pork tenderloin and salmon also love this glaze.

Honey and rosemary roasted vegetables

Toss carrots, parsnips, sweet potatoes, butternut squash or beets with olive oil, salt and rosemary, and roast at 425°F for 25 to 35 minutes. Drizzle with honey in the last five minutes and toss. The vegetables come out caramelized and fragrant.

Honey rosemary focaccia

Press focaccia dough into an oiled pan, dimple it with your fingers and scatter with rosemary needles and flaky salt. Bake as usual. As soon as it comes out of the oven, brush with a mix of warm honey and olive oil. The sweet, salty and herbal combination is irresistible.

Honey and rosemary with cheese

Warm goat cheese or brie topped with honey and chopped rosemary makes an easy appetizer. Bake a wheel of brie at 350°F for 10 to 15 minutes, drizzle with honey, add rosemary and toasted walnuts, and serve with bread. Our article on honey and walnuts explains how to toast them.

Our honey and cheese pairing guide has more ideas.

Rosemary-infused honey

Rinse rosemary sprigs and dry them completely, ideally overnight. Warm a cup of honey gently until runny, without letting it get hot, and pour over two or three sprigs in a clean jar. Seal and steep for one to two weeks, then remove the sprigs. Moisture can cause fermentation, so make sure everything is dry.

Use rosemary honey on cheese, cornbread, roasted nuts or in tea.

Honey rosemary drinks

Make a honey rosemary syrup by simmering half a cup of water with two rosemary sprigs for five minutes, then stirring in half a cup of honey. Use it in lemonade, sparkling water, iced tea or grapefruit spritzers. It keeps in the fridge for about a week.

Which honey suits rosemary

Raw Wildflower Honey, harvested in New York State, has layered floral notes that complement rosemary in glazes. Raw Buckwheat Honey adds a deep, malty base to roasted meats. Raw Orange Blossom Honey, from Florida, brightens rosemary drinks and focaccia.

Rosemary honey from bees

In Spain and other Mediterranean countries, bees make a true rosemary honey from rosemary flowers. It is pale and delicate, quite different from honey infused with rosemary leaves. Both are delicious, but they are different products.

Growing and storing rosemary

Rosemary loves sun and well-drained soil and dislikes overwatering. In cold climates, grow it in a pot you can bring indoors. Store fresh sprigs wrapped in a damp paper towel in the fridge for up to two weeks, or dry them for longer storage.

Fresh versus dried rosemary

Fresh rosemary is best for glazes, focaccia and infusions. Dried rosemary is more concentrated, so use about one third as much, and crumble it finely since the needles can be tough.

The takeaway

Honey and rosemary are a bold, savory-sweet duo for glazes, roasted vegetables, bread, cheese and drinks. Add honey late in cooking, use fresh rosemary when possible, and keep infusions dry.

Honey for your rosemary recipes

Try Raw Wildflower Honey for glazes and Raw Orange Blossom Honey for drinks. Save with a 3 jar or 6 jar pack of any honey, and orders over $50 ship free. Visit our shop.