Cut the pine needles off the branch with scissors and put into a pint-size mason jar.
Once the jar is about ¾ full of pine needles, pour in raw honey to completely cover the needles.
Let the honey settle down into the jar for a bit, then top off the jar with more honey to cover the pine needles as much as possible.
After a bit, some of the pine needles will inevitably float or stick to the top of the honey, and that’s ok.
Cap the jar tightly and turn it over a few times to coat all the pine needles with honey.
Let the honey infuse for at least a few days and up to several weeks before using, stirring the needles up a bit as often as you think of it.
When you are ready to use the honey, strain out the pine needles with a fine mesh sieve.
Notes
Most edible varieties of conifer needles are ok to use for this recipe, such as fir, douglas-fir, hemlock (not to be confused with poison hemlock), or spruce. Just be sure to stay away from yew as it is toxic to humans.
Use this infused honey as it is for amazing flavor anywhere you would normally use honey. Add it to tea, drizzle it on a scone, toast, or use it in baking recipes for a little kick of nature in the flavor.
To use medicinally, take a spoonful when a cough or sore throat arises. The honey will help coat the throat, and the herbal properties work as an expectorant to relieve congestion.
The infused honey will store for several months or more in a pantry.