Ghee has been used for thousands of years in Ayurvedic medicine as a nourishing fat that supports digestion, cognition, and cellular repair. Unlike butter, it’s free of milk solids and water — making it rich, shelf-stable, and ideal for high-heat cooking.
While store-bought ghee (especially herb-infused varieties) can be pricey, it’s surprisingly easy and much more affordable to make at home. We love using ghee as a base for herbal infusions, as the fat helps the body absorb fat-soluble plant compounds more efficiently. This calming blend features dry lemon balm, chamomile, and lavender — a trio of nervines that soothe the nervous system and invite a moment of pause with every spoonful.
Ingredients:
- 1 block of butter (2 sticks) OR one jar of premade ghee
- 3-4 tablespoons DRY herbs of choice (I used lemon balm, lavender, chamomile for a relaxing blend)
- 1-2 tablespoons honey (optional)
Process:
- Add butter to a heavy small sauce pan and bring to a gentle simmer
- Allow the butter to simmer for about 10 minutes, it should foam and settle down
- Keep cooking the butter for another 10-15 minutes until the milk solids drop to the bottom of the pot and begin to brown
- The ghee should lightly foam one last time, after it stops, remove from heat
- Once the ghee has cooled for about 10 minutes, add dry herbs and honey and stir them in. Do not add too soon or you will scorch the herbs. Only dry herbs should be added
- Allow the combination to steep until the ghee has cooled but is still liquid
- Strain the mixture through a fine sieve into a clean jar
- Cap it and store at room temp for several weeks and enjoy!
