Recipe: The Herbfarm Herbal Infusions for Desserts and Other Flavorings

HERBAL INFUSIONS FOR DESSERTS
"Use the quantities of fresh herbs in this list 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."



FRESH HERB AND SUGGESTED AMOUNT FOR 2 CUPS MILK OR CREAM, OR SIMPLE SYRUP MADE WITH 1 CUP SUGAR:

Measurements for fresh sprigs are for healthy, full stems. If your herb sprigs are sparse or spindly, use more.

Angelica:
1/2 cup coarsely chopped leaf and stem
Good with: apricot, ginger, rhubarb, orange

Anise hyssop:
4 (4-inch) sprigs, with flower buds if possible
Good with: apricot, red berries, currants, nectarine, peach

Basil (sweet, cinnamon, licorice, or lemon):
3 or 4 (4-inch) sprigs
Good with: apricot, berries, cinnamon, citrus, nectarine, peach

Bay laurel:
8 to 10 leaves, 2 to 3 inches long
Good with: apple, caramel, fig, pear, strawberry, vanilla

Fennel:
2 teaspoons coarsely chopped green seeds
Good with: apple, fig, nectarine, orange, peach

Lavender:
6 to 8 flower dusters, 2 to 3 teaspoons fresh buds, or 1 to 1 1/2 teaspoons dried buds
Good with: berries, black currents, cherry, fig, ginger, lemon, orange, plum, vanilla

Lemon balm:
6 (4-inch) sprigs
Good with: apricot, berries, melon, nectarine, peach

Lemon thyme:
6 (3-inch) sprigs
Good with: fig, orange, pear, quince

Lemon verbena:
6 (4-inch) sprigs
Good with: apricot, berries, melon, nectarine, peach, rhubarb

Meadowsweet:
1 cup flowers, lightly packed
Good with: apricot, cherry, fig, vanilla

Mexican tarragon:
4 (4-inch) sprigs
Good with: apricot, citrus, nectarine, peach

Mint:
6 to 8 (4-inch) sprigs
Good with: berries, chocolate, melon

Rosemary:
2 (4-inch) sprigs
Good with: apple, caramel, fig, grape, pear

Sage:
2 (4-inch) sprigs
Good with: blueberry, cherry, lemon

Scented geranium:
8 to 12 medium leaves, 1 1/2 to 2 inches long
Good with: apple, apricot, berries, chocolate, lemon

Tarragon:
4 to 6 (4-inch) sprigs
Good with: apricot, chocolate, citrus

Thyme, English:
4 to 6 (3-inch) sprigs
Good with: cranberry, date, fig, orange, pear

OTHER FLAVORINGS:

Vanilla bean,* split and scraped:**
If steeped with herbs: 1/4 to 1/2
If steeped with alone: 1/2 to 1
Good with: angelica, bay, lavender, rose geranium, rosemary

Cinnamon stick, 3-inches:
If steeped with herbs: 1/2
If steeped with alone: 1 to 2
Good with: basil, bay, rose geranium

Fresh ginger:
If steeped with herbs: 3 (1/4-inch thick) slices
If steeped with alone: 6 (1/4-inch-thick) slices
Good with: angelica, basil, bay, lavendar, lemon balm, lemon verbena, mint, rose geranium

Thinly sliced orange, lemon, or lime zest (removed with a zester):
If steeped with herbs: From 1/2
If steeped with alone: From 1
Good with: 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.

Source: The Herbfarm Cookbook by Jerry Traunfeld