In the late summer and autumn in particular I often stroll through the garden in the evening. This is an opportunity to relax for a few minutes, for instance before the evening service in the restaurant. And I can also pick a few herbs at the same time.
As their best time slowly draws to a close because the days – and especially the nights – are getting colder, you should consider what to do with the remaining green gems. Herbs can be either dried or mixed with oil to make pesto. But I prefer to make herb-infused honey with them.
This is so simple and quick that I’m always amazed how easy some things are that nevertheless have a lasting effect. For anyone looking for the ideal mix of effort and yield, herb-infused honey should be at the top of the list.
This sweet condiment can be made in just a few minutes, and the fragrance of late-summer herbs can be preserved for months. Herbed honey extends summer for me – at least for a few moments – until another summer arrives. A spoonful in a cup of ginger tea or over ice cream for dessert, or on bread with quark in the morning: herb-infused honey is not only delicious but also very versatile.
I use it to marinate fruit for fruit salad or slowly caramelize peach halves in it in a pan. And if you have friends over in the evening: herb-infused honey is a great addition to a cocktail such as a gin and tonic.
6 sprigs of chervil
3 sprigs of tarragon
5 sprigs of lemon thyme
5 sprigs of flat-leaf parsley
20 basil leaves
250 g of acacia honey
1 tsp. sherry vinegar
Remove the herbs from the stalks and mix with the honey and vinegar. If you are using a solid honey, warm it slightly first until it is runny. Fill the herb-infused honey into a jar rinsed with hot water and store in the fridge.