Infused honey

When you're infusing honey with fresh roots, fruits, or herbs, it's best to just cover the ingredient with honey, and let it infuse for a while, then strain and save the honey and reinfuse the ingredient in fresh honey. The reason is that these ingredients release a lot of water when immersed in honey, which makes the honey watery.

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I discovered this first hand on December 16, 2009, when I infused some honey with fresh ginseng. I used too much honey, and the whole thing got too watery immediately. (Haven't tasted it yet, so don't know how it will turn out. I'm sure it's tasty, but I'd like something with the texture of honey.)