Are you satfisfied with the yield of your garden over the last summer? Whether you’re new to the game of growing your own food or had a little extra time out there, chances are you have more tomatoes, zucchini, mint, etc. than you know what to do with. I also find myself exceptionally sad as I watch my thriving herbs melt away with the cold days ahead.   We’re all familiar with the old school canning techniques, maybe you’ve even  jumped on board with drying peppers and making your own rubs or hot sauces.  This year I clung to a different concept…my freezer. Yes, we still canned and dryed but with my extra time a freezer space I attempted some new recipes.  Chili, Zucchini Noodle Lasagna, Oregano, Basil, and Rosemary butter.  Lavender and Mint simple syrups.  Mint ice cubes.  Very few of these options took me longer than 30 minutes.

The Basil and Rosemary butter was an aromic haven.  I just bought some ice cube trays from Bakers, finely chopped my herbs, melted 2 sticks of butter, added the herbs, stirred. Poored into the ice cube trays, and froze.  I did not mix any herbs.  I did them all in individual trays and made sure to label the trays.  Only mistake I made in that process was buying ice cube trays that don’t stack.  That was a messy learning process.

The mint Ice cubes was a similar process but I did not finely chop my mint, I folded it nicely into the slots and slowly poored the water (that I infused for a week with cucumbers).  I dont want the tiny pieces of mint in my mouth, just the flavor.

The Simple Syrup is my favorite — I learned the technique of creating…sugar water…while bartending and have added many different herbs to the mix to ensure that I can make my cocktails at all times of the year.  And yes, this mixture is freezer friendly.

2 cups water

1 cup sugar

1/4 cup fresh herbs( If you use culinary herbs they’re often more potent so a tablespoon would suffice)

Bring 2 cups of water to boil over high heat

Add sugar and stir

Add herb and reduce heat to a simmer

Simmer for 5 minutes while continuing to stir

Allow your mixture to cool then strain out the lavender

Put in a pretty bottle ( or freezer safe if that is your intention )