Elecampane Infused Honey: A Jar of Winter Sunshine

November 5, 2026

Jar of elecampane infused honey with sliced elecampane root

There is a little ritual I look forward to every autumn. Once the elecampane in my garden has finished flowering and its huge leaves start to collapse, I take my fork out on a dry day and lift a piece of root. The smell as it comes out of the ground is wonderful: earthy, warm and faintly like camphor and violets. A few hours later, it is sitting in a jar of honey on my kitchen windowsill, slowly turning into one of my favourite things to have in the cupboard through winter.

Elecampane's botanical name, Inula helenium, comes from Helen of Troy, and her name is often linked with the Greek for light and sunshine. I always think of this honey as a jar of summer sunshine to see me through the darkest months. It is incredibly simple to make, and if you have never made an infused honey before, this is a lovely place to start.

📖 New to elecampane? Read my guide, all about elecampane, for its folklore, traditional uses and how to grow it.

A word about the taste

I will be honest: elecampane root on its own is not for the faint-hearted. When I first nibbled a piece, I was struck by how it changes as you chew. It starts warm and tingling, turns properly bitter, and finishes with a sharp bite that almost made me shiver. That is exactly why honey suits it so well.

The sweetness softens all those edges, leaving something rich, golden and warming.

Recipe

🍯 My Elecampane Infused Honey

Makes

1 half-pint jar

Prep

15 minutes

Drying

A few hours

Infusing

2 to 4 weeks

What you will need

About 75 to 100g fresh elecampane root (or 30 to 40g dried root)
Around 200ml raw or runny honey (I like to use a local honey)
A clean, dry half-pint glass jar with a lid
A chopstick or clean skewer
A label

How I make it

1	Harvest the root. I dig mine in late October or November, once the plant has flowered and the leaves are dying back. Roots from plants in their second or third year are the best. I just lift a section from the side of the clump, so the plant carries on growing.
2	Clean and chop. Scrub the root really well, as it holds a surprising amount of soil, then pat it dry. Chop it into small pieces, roughly the size of a pea.
3	Let it dry a little. I spread the pieces on a clean tea towel for a few hours so the surface moisture evaporates. Please do not skip this step: too much water is what makes infused honey ferment.
4	Fill the jar. Loosely fill your jar about two-thirds full with the chopped root.
5	Pour in the honey. Pour it slowly and let it trickle down between the pieces. I give it a gentle stir with a chopstick to let the air bubbles escape, then top it up until all the root is covered, leaving a little space at the top.
6	Seal and label. Wipe the rim, put the lid on and write the date on the label. You will be surprised how quickly you forget!
7	Leave it to infuse. Mine goes on the kitchen windowsill for 2 to 4 weeks. Every day or two, I turn the jar upside down to keep the root coated. You will notice the honey becoming thinner and more fragrant as the weeks go by.
8	Strain, or don't. When it tastes right to you, strain the honey into a clean jar. I always save the honey-soaked pieces of root and nibble them like little candied sweets, but you can also leave them in the jar.

How I like to use it

🍋 A spoonful in warm water with a squeeze of lemon, on a cold, dark evening

🍵 Stirred into herbal teas, especially ginger, cinnamon, chamomile, lemon balm or holy basil

☕ In a cup of chai, or even my morning coffee

🥞 Drizzled over porridge, pancakes or hot buttered toast

🥄 And sometimes simply a teaspoon, straight from the jar

My tips

Using dried root? Stand the jar in a bowl of warm (not hot) water for a few minutes to help the infusion get going.
Check on it. If the honey ever smells sour, becomes very foamy or shows any mould, throw it away and start again with drier root.
Storage: Once strained, the honey keeps well for many months in a cool, dark cupboard.
Make it a gift. A small jar with a handwritten label and a ribbon makes a lovely present for fellow herb lovers.

⚠️ Safety notes

Many herbalists advise avoiding elecampane during pregnancy and while breastfeeding.
Elecampane belongs to the daisy family (Asteraceae). Avoid it if you react to plants such as chamomile, echinacea or ragweed.
Start with a small amount, as large quantities can cause nausea.
Honey should never be given to babies under 12 months old.
If you take medication or have a health condition, please check with your GP, pharmacist or a qualified medical herbalist first.

🌱 Grow your own

Honestly, the best elecampane honey comes from roots you have dug yourself. Elecampane is a hardy, easy-going perennial that thrives in British gardens, feeds the bees all summer and gives you generous roots to harvest from its second year onwards. Plant one this season, and you could be making this honey yourself in a year or two.

Shop Elecampane plug plants Read the elecampane guide

This recipe is shared for its culinary and traditional interest and is not medical advice. Always consult a qualified healthcare professional before using herbs, especially if you are pregnant, breastfeeding, taking medication or have a health condition.