A dear friend gifted me with a literal armload of fresh herbs from her garden. I used them in daily recipes for a solid week, keeping them wrapped in damp paper towels in the fridge, and then needed to find another use before they turned brown. There are a plethora of ideas such as tying them in bunches, hanging by their stems and letting dry, making pesto or chimichurro sauce, and freezing in ice cube trays. I opted to make simple syrup, compound butter and infused oil.
- Simple Syrup … the name says it all. It takes all of 5 minutes to make and the result is a thick, sweet syrup. Herbal infused simple syrup adds a gourmet flair to cocktails and desserts and lasts for about two weeks when stored in a sterilized glass container in the fridge.
- Compound Butter … Another easy way to add flavor to everyday meals with a pat of herbal butter on warm rolls, rice, mashed potatoes or veggies. It is also incredibly delicious served on a steak hot off the grill or pan. It can be frozen for up to six months or about a week in the fridge.
- Olive Oil … Store-bought infused oils are expensive, especially when they are so easy to make! The big difference is that manufactured products have a longer shelf life than homemade versions. So you’ll want to make these in small batches and use within two weeks. Use the lightest olive oil you can find so the flavor doesn’t compete with the herbs. You can use the herbs that are strained out in future recipes. The rosemary and garlic gets nice and crispy and is wonderful added to soups and stews.