Since 1990, Jerry Traunfeld has been the chef at the Herbfarm, a restaurant-nursery nestled in the foothills of the Cascade Mountains in Washington State devoted to propagating an exceptional variety of culinary herbs, edible flowers, and greens. People wait months for a table at this restaurant, where Traunfeld's unaffected yet sophisticated cooking unfolds in a nine-course dinner. Reading his recipes, you understand why.
Use the quantities of fresh herbs in this table as a guide. You can increase or decrease the amount specified depending on the strength of the particular herbs that you are using, how the infusion will be used, and your personal taste. Measurements for fresh sprigs are for healthy, full stems. If your herb sprigs are sparse or spindly, use more.
FRESH HERB
SUGGESTED AMOUNT FOR 2 CUPS MILK OR CREAM, OR SIMPLE SYRUP
angelica, basil, bay, lavendar, lemon balm, lemon verbena,
mint, rose geranium
Thinly sliced orange, lemon, or lime zest
(removed with a zester)
From 1/2
From 1
angelica, basil, bay, lavender, mint, rose
geranium, sage, tarragon
To substitute vanilla extract for vanilla bean, use 1/2 teaspoon for each 1/4 vanilla bean and add it to the liquid after it is infused.
** To split and scrape a vanilla bean, hold the bean on a cutting board and split it lengthwise with the tip of a sharp paring knife. Open the bean up. Hold it against the board and scrape the seeds off by drawing the knife down the length of the bean with the blade pointed in the opposite direction. Wipe the seeds that stick to the knife blade back onto the pod and toss it into the liquid.
