Infusions capture herbs' flavors year-round

So this was the year you finally got yourself organized enough to plant some herbs, and now the garden is bursting with fragrant greens and blossoms. Now what?

Like many people, you're probably having trouble keeping pace with the bounty. The occasional batch of pesto or chive-flecked sour cream for your potatoes just aren't enough to use up your harvest.

But don't let those herbs go to waste. With just a little prep in the kitchen, it's easy to turn a bumper crop into fantastic treats and condiments that can be enjoyed long past that first, looming frost.

First, some basics.

When harvesting your herbs, timing is key. Aim for between 10 a.m. and 1 p.m., as morning dew can make herbs overly moist, while midday heat can diminish their essential oils, says Jim Long, herbalist and author of "Growing & Using the Top 10 Most Popular Herbs."

Once you've harvested your herbs, drying them quickly is key to preserving the most flavor. Freezing and drying are easy and common methods.

But herbs also are easily preserved in infused oils, syrups, butters, vinegars, cordials and honeys. They make great gifts and are a simple way to add tons of fresh flavor to meals.

Herbal vinegars

Herbal vinegars are great for adding punch to meat marinades and salad dressings. In a glass jar, combine roughly chopped herbs with enough white wine, rice, apple cider or distilled vinegar to cover.

Let the mixture sit in a warm, bright area for one to four weeks, then strain and discard the herbs. If you are giving as a gift, add a fresh sprig of the herb for a decorative touch.

Be sure to use plastic caps on your bottles, as the acid in the vinegar can corrode metal. Tarragon, basil, rosemary, chives, lemon grass and oregano work particularly well with this technique.

Honey infusions

Herbal honeys are wonderful for use in teas and baking.

In a small saucepan, combine two cups of honey for every half-cup of fresh herbs. Bring the mixture to a gentle boil over medium heat, then remove the pan from the burner and let cool. Repeat this three times a day for three days, then strain and bottle while the honey is still warm. This process allows ample time and heat for the honey to absorb the flavors of the herbs.

Herbal honeys keep in the cupboard for years. Try this with mint, ginger, thyme, anise-hyssop, lemon balm, bee balm blossoms and rose petals.

Cordials

Herb-infused vodka is great for mixing up amazing martinis and other cocktails. Lemon-flavored herbs work well.

Combine 1/2 to 1 cup of fresh lemon thyme, lemon balm, lemon basil, lemon grass or lemon verbena with about a quart of good quality vodka. Cover tightly and store for two to four weeks (taste periodically to check flavor). If desired, add sugar or herbal syrup.

Cordials will keep for several years in the cupboard. Or refrigerate for a chilled beverage. Also try this with orange mint, anise-hyssop, tarragon or fennel.

Herb butters

Perk up almost any meal with an herbal butter. Mix 1/2 cup of finely chopped fresh herbs to 8 ounces of room temperature butter. Wrap the mixture in wax paper or plastic wrap and form into a log. Refrigerate or freeze before using. Herbal butters keep for up to two weeks in the refrigerator and six months in the freezer. This works with dill, parsley, chives, rosemary, oregano, chervil and tarragon.

Oil pastes

Herbal pastes are thick blends of fresh herbs and oil, usually olive or canola (which is flavorless). They can be used for sauteing, baking, soups, tossing with hot pasta or making recipes such as pesto or hummus.

To make, chop fresh herbs in a food processor. Add enough oil to make a thick paste. Transfer the mixture to a freezer bag, squeeze out the air, flatten, seal the bag and freeze. To use, simply break off chunks as needed.

Also, consider measuring out the herbal pastes and freezing them in set amounts, perhaps 1/4 or 1/2 cup per bag. This will make it easier if you need a specific amount later.

Herbal oil pastes last six months to a year in the freezer. For basil, cilantro or parsley, use olive oil. For mint (think brownies), lemon balm or lemon verbena (both nice in cookies, pound bake and scones), use canola oil.

Herbal syrups

Simple sugar syrups flavored with fresh herbs are great added to dessert recipes, drizzled over ice cream or fresh fruit, or used to sweeten seltzer water and iced tea.

To make, in a small saucepan combine one cup each of water and sugar. Heat until the sugar dissolves and the mixture just comes to a simmer. Remove from heat, add a handful of chopped fresh herbs, cover and let sit at least 30 minutes or overnight. Strain into a container with a tight lid.

Herbal syrups will keep for one week in the refrigerator or a year in the freezer. Try this with mint, flavored thymes, lemon verbena, lemon balm, lemon basil, bay, anise-hyssop or fennel.