"By using dry rather than fresh herbs, you reduce the risk of Clostridium botulinum spores from growing in the honey, which can produce a deadly neurotoxin that leads to botulism. The idea is to not introduce any additional moisture into the honey, and since fresh herbs are filled with moisture, dried versions prove safer."
"Using a dehydrator is an easy way to extract moisture from fresh herbs. For those who don't own a dehydrator, or are in a rush to dry out your herbs, you can actually use a microwave to dry fresh herbs. If you have the time and forethought, you can air-dry bundles of herbs by simply hanging the herbs upside down in a dry, cool area of your kitchen."
"Fresh garlic and herbs like rosemary or basil are some of the worst culprits for botulism in homemade infusions with oil or honey, given the amount of moisture they contain."
Infused oils and honeys are popular flavor experiments, but safety requires careful preparation. Fresh herbs introduce moisture that allows Clostridium botulinum spores to grow, producing a deadly neurotoxin causing botulism. Dried herbs eliminate this risk by removing moisture. Methods to dry herbs include using a dehydrator, microwave, oven at low temperature, or air-drying by hanging bundles upside down in a cool, dry area. Fresh garlic and herbs like rosemary and basil are particularly problematic due to high moisture content. Sterilizing all equipment before infusing is essential for food safety.
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