Herb Infused Syrups

Wait! Stop! Despite what you’ve been told, you should not wrap your freshly harvested herbs in paper towels and store them in your freezer for future use. Let’s be real, you won’t use them. The future leaves, brittle and flavorless, won’t resemble the fresh greenery they once were, and this is a tremendous waste of paper towels, plastic bags and freezer space! Transform those herbs into something that is preservable, portable and ripe with many uses. Some typical creations include pesto, chimichurri, salad dressings and marinades, but have you tried herb infused syrups for use in cocktails, mocktails or baked goods? This recipe requires only about 5 minutes of active time, 3 ingredients [including water] and produces something with countless uses that lasts for months.

Herb Infused Simple Syrups

Yield: 1 cup syrup

What You Need:

• ½ cup sugar

• ¾ cup water

• 1 loosely packed cup of leaves of mild herbs such as mint, thyme, and basil or ½ cup stronger herbs such as rosemary, lavender and sage

What You Do:

1. In a small pot, combine sugar and water. Over high heat, stir until sugar dissolves. Add the herb leaves and bring to a boil. 

2. Remove from heat and allow herbs to steep and cool for about 30 minutes.

3. Strain through a fine mesh strainer. Discard the solids.

Note: For a more concentrated, thicker syrup to use in or on baked goods in place of corn syrup, maple syrup or honey, return to stove. Heat on medium high for 5 minutes until reduced and syrupy.

To freeze: Transfer to small jars or plastic containers with tightly fitting lids. Due to the sugar content, the liquid will not freeze completely solid. You can freeze in ice cube trays and then transfer to plastic bags, but beware that cubes will remain slightly soft. Use within 6 months.

Variations:

Ginger Syrup - Use ½ cup sliced ginger root instead of herbs or in combination with herbs to make ginger syrup. Ginger + Mint is particularly nice.

Rhubarb Syrup - Add one stalk of rhubarb, cut into 1 inch chunks. Rhubarb + Thyme is a great pairing.

Citrus Syrup - In place of some of the water, use ¼ cup orange juice or 2 tablespoons lemon juice. You should still have ¾ cup total liquid. Sage + Orange is a great combination. Lemon + Lavender is another.

Presto Pesto

Pesto is a comforting stand by, a loyal friend that rarely lets you down. Here are 5 reasons I love to produce pesto:

1. You can assemble it in a matter of minutes.

2. You don't need a recipe or any specific ingredients. See below for the "formula" and suggested combinations. It's a great way to use up herbs you have on hand (Do you have an entire $2 bunch of cilantro remaining after your recipe called for a teaspoon minced for garnish? Are you pruning back your herb plants to promote their continued growth? Did you get bundles of herbs in your CSA bounty?)

3. It can be used immediately, saved in a jar and eaten throughout the week or frozen in batches for a February day when the herb plants have all but dried up.

4. It's kid helper-friendly. Little hands are great at plucking leaves from stems and can help blend items safely in a locked food processor.

5. Pesto has endless applications: top fish before baking it, thin it out and use as a sauce to spruce up a protein presentation, mix into a pasta, risotto or other grain dish, dress some zucchini "noodles", spread on a sandwich, mix into scrambled eggs or quiche, or top a soup.

Presto Pesto - A Formula
Once you have this basic formula for pesto, you can make all types with whatever leaves you have.
 
Here's what you need:

the measurements are guidelines, not requirements

• 2 cups of aromatic leaves (basil, mint, cilantro, parsley, arugula, even carrot and radish greens)

• 2-4 cloves of garlic (or garlic scapes or green garlic)

• 1/4 cup lightly toasted nuts or seeds (pine nuts, walnuts, almonds, pumpkin seeds)

• 1/2 cup oil

• 1/4 cup grated cheese (parmesan, pecorino romano or another hard cheese, optional, see note)

• salt and pepper to taste

 
Here's what you do:

Put all that stuff in a food processor (like one of these), and just let it go. If you want to be more technical, purée the leaves, garlic and nuts first until ground, evenly sized, and well combined. Scrape down the sides, replace the lid, and then process again while streaming the olive oil into the mixture slowly. Add cheese, salt, and pepper at the end to taste and process again until evenly incorporated.

Some recipes suggest adding lemon juice or zest which provides a nice balance of flavor. However, be careful with the acid. It will turn your greens to a less appetizing olive color. If at all, only add right before serving and not if you plan to store your pesto for any length of time.
 
*Note: you can also go vegan and omit the cheese entirely or replace it with a tablespoon or so of miso paste or a teaspoon of umeboshi paste to get that umami flavor you expect in a pesto. We often omit the cheese for a certain member of the family who is cheese-phobic. (I know. Eye roll, plus incredulous look that says, "how is it possible that an adult human does not like cheese?" Don't get me started. You will read many other posts from me about avoiding & replacing cheese, so you are in luck if you cook for a lactose intolerant or simply cheese intolerant person.)
 
Here are some of my favorite combinations:

• basil + pine nuts + olive oil + garlic scapes - garlic cloves

• parsley + walnuts + walnut oil

• arugula + pine nut + olive oil

• mint + almond + canola oil

• oregano + hazelnuts + hazelnut oil

• mint + pistachio + garlic + olive oil

• cilantro + coconut meat + coconut oil - cheese (technically not a nut, but it fits the formula)

• radish greens + pistachios + parmesan + olive oil

• beet greens + walnuts + ginger - garlic

You can also mix and match herbs and nuts. Play around with it. There are few rules in pesto. What tastes good to you? What combinations do you use?
 

Herb Garlic Butter

I attempted to grow a few things this summer. Overall it was a big flop. Between the lingering spring frost, weeds, rodents, and gnats, my garden was doomed. So I decided to focus on what I could control and invested some time and research into growing my herbs. For the first time, I actually re-planted my herb plants into spaces big enough to accommodate their sprawl. I took it to the gnats, inserting glue traps in all of my indoor pots, and re-potting them in clean fresh soil after shaking off the gnat infested soil. I spent hours one Sunday watching countless youtube videos about harvesting my herbs and then practiced, scissors in hand checking the computer screen over my shoulder. I'm so glad I did. This year, all of my herb plants inside and out, even those most difficult to grow for me, like cilantro and sage, flourished. So, now, per the instructions on all those youtube videos, I'm pruning my herb plants like crazy to encourage their continued growth. Since we can't really predict when this river of herbs might suddenly dry up, my plan is to preserve as much as I can in as many ways as possible for later.

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Here's that same sage plant just a few weeks later.

This recipe for herb butter is versatile and freezable. The measurements are just suggestions.

For best results, make sure your herb leaves are completely dry. In fact, if I'm using herbs cut from my own plants, I don't even wash them. If you must wash the herbs, be sure to shake off the excess water and dry them thoroughly on a clean kitchen towel before mincing.

This herb butter is perfect for making garlic bread, seasoning a whole chicken to roast, or topping some freshly steamed green beans. What will you use it for? Please share in the comments.

Ingredients:

• 4 ounces salted butter, at room temperature (I have a particular preference for Vermont Creamery's cultured butter for this recipe)

• 2 tablespoons garlic, minced

• 1 tablespoon parsley leaves, minced

• 1 tablespoon fresh sage leaves, minced

• 2 teaspoons thyme leaves

• 1 teaspoon freshly ground black pepper

• 1/2 teaspoon sea salt

With a wooden spoon, thoroughly mix garlic, herbs, pepper and salt into the butter. Stir until evenly combined.

Transfer to a glass jar to store herb butter in your fridge for about 2 weeks or wrap tightly in plastic wrap and freeze for up to 6 months. I used to freeze this butter in small silicone or plastic containers, but learned the hard way that the garlic flavor never really washed out afterwards, so I've switched to storing in plastic wrap.