Put herbs in a half-gallon glass jar and fill with cold or room-temperature water. Add honey and mix well. It may not dissolve completely at first, but it will during fermentation.

Put herbs in a half-gallon glass jar and fill the jar with boiling water. At this point, put a lid on loosely to prevent volatile oils from escaping while it steeps. When it has cooled completely, add honey and mix well. It may not dissolve completely at first, but it will during fermentation.

Cover with cheesecloth or thin cloth so it can still breathe, but bugs can’t get in. Place the covered jar on a plate on the kitchen counter, out of direct sunlight. Stir a few times a day. You’ll know it’s fermenting when it starts fizzing and bubbling. The initial fermentation can take 3–5 days, sometimes longer, depending on ambient temperature (preferably between 64°F and 75°F); the hotter it is, the shorter the fermentation time. During the process, the liquid may turn cloudy white. This is perfectly normal, and a sign that wild yeasts are active.

Once the mixture starts bubbling, let it ferment for another 24 to 48 hours, still stirring it a few times a day. Taste the ferment daily so that you can track its changes and identify your preferences, and be sure to strain it at a point when you like the resulting flavors. As time goes on, the ferment will go from a sweet, honey-water taste to a tart, herbal flavor. You want it to taste bright and effervescent before you strain it.

When it tastes to your liking (and before it becomes alcoholic), strain the liquid through a fine-mesh strainer into a clean bowl or measuring pitcher, discarding the herbs. Return the strained liquid to the jar, cap it, and leave it at room temperature for another 24 to 48 hours to build carbonation.

After 24 hours, sample the soda to check on its carbonation. If it needs more, let it sit one more day. Any longer and you risk an explosion. When it is carbonated, place it in the refrigerator to stop the fermentation. Enjoy after 1–2 days. Wild soda will keep for up to 3 months.