HOW TO USE YOUR HOMEGROWN HERBS IN RECIPES & COCKTAILS

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If you grew a herb garden this year, and harvested and preserved your herbs at the end of our Indianapolis summer, you might be wondering how you can use them. Besides just sprinkling some of your herbs in recipes as you’re cooking, there are a few other fun ways to include them in meals & cocktails.

Serve up some of these infusions in your upcoming holiday meals.

DRY HERB MIXTURES

Making herb mixes for different styles of cooking can make it super easy to add complementary spices to your meals. Here are a few of our favorite mixtures for a few different types of ethnic cooking.

GARLIC HERB SEASONING

This one is great for mashed potatoes, garlic butter, chicken or steak, or on pasta. Combine all ingredients and store in an airtight container.

  • 1 teaspoon dried parsley

  • ½ teaspoon dried oregano

  • ½ teaspoon dried basil

  • ¼ teaspoon garlic powder

  • ¼ teaspoon onion powder

  • ¼ teaspoon salt

  • freshly cracked pepper to taste

ITALIAN HERB SEASONING

Combine these ingredients in an airtight container, and use as needed in cooking. You can store this for up to 6 months, after 6 months the flavors may start to fade a bit.

  • 2 tablespoons dried basil

  • 2 tablespoons dried oregano

  • 1 tablespoon dried rosemary

  • 2 tablespoons dried parsley

  • 1 tablespoon dried thyme

  • 1 tablespoon red chili flakes

  • 1 teaspoon garlic powder

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HERBES DE PROVENCE

Herbes de Provence is an excellent accent for grilled meats, fish, and vegetables. Combine all ingredients in an airtight jar and store for up to 6 months.

  • 2 tablespoons dried savory

  • 1 tablespoon dried basil

  • 1 tablespoon dried marjoram

  • 1 tablespoon dried rosemary

  • 1 tablespoon dried tarragon

  • 1 tablespoon dried thyme

  • 1 ½ teaspoons dried lavender buds

TACO SEASONING

Homemade taco seasoning is super easy to make, and you’ll never have to worry that there won’t be enough in those tiny little packets in taco kits.

  • 2 tablespoons chili powder

  • 2 tablespoons ground cumin

  • 1 tablespoon sweet paprika

  • 1 tablespoon dried oregano

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • ½ teaspoon black pepper

RANCH DRESSING HERB MIX

Make your own ranch dressing at home with this delightful herb mix. Combine the ingredients in a blender or food processor and mix well. Store in a jar in the refrigerator for up to a week.

  • ½ cup mayonnaise

  • ½ cup sour cream

  • ½ cup buttermilk or regular milk

  • ¾ teaspoon dried dill weed

  • ½ teaspoon dried parsley

  • ½ teaspoon dried chives

  • ¼ teaspoon onion powder

  • ½ teaspoon garlic powder

  • ¼ teaspoon fine sea salt

  • ⅛ teaspoon finely cracked pepper

  • 1-3 teaspoons freshly squeezed lemon juice, adjust to taste

JAMAICAN JERK SEASONING

Combine these ingredients in an airtight container and store for up to 6 months.

  • ¼ cup onion powder

  • 2 tablespoon salt

  • 2 tablespoon thyme

  • 2 teaspoon allspice

  • 1 tablespoon cinnamon

  • 1 teaspoon cayenne pepper (optional)

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HERB INFUSED-ALCOHOL

You can infuse a few different types of alcohol with your herb for a variety of delightful cocktail recipes. First, you need to choose your alcohol to infuse, vodka and gin are the easiest to start with, but you can also infuse rye, bourbon, whiskey, and rum if you make sure to use complementary flavors. Cheap alcohol works just as well as the expensive stuff, so don’t feel like you need to break the bank.

Fresh herbs work best for alcohol infusion, dry ones will be difficult to strain out, and you’ll need to use way more than with fresh. Some herbs also become a bit more bitter as they dry.

HOW TO INFUSE ALCOHOL

  • Fill your jar half full with your fruits and herbs

  • Muddle slightly with a cocktail muddler to release flavors and oils

  • Top with your favorite liquor

  • Seal and store in a cool dark place for a minimum of 3-4 days.

  • Shake your infusion every day to make sure it’s mixing well.

Sample a bit every couple of days to see how the flavor is coming along. Some mixes will improve with a few weeks of steeping. Fruit infusions are usually perfect after about 4 days. Citrus mixes may get too strong if left longer.

When your infusion is ready, strain out the fruits or herbs with a cheesecloth or fine strainer, and store your alcohol in an airtight glass jar. Alcohol should store just fine at room temperature, but if you aren’t able to remove all the fruit and herb particles from your mixture, it’s a good idea to store it in the fridge just to be safe.

Enjoy your original infusion in cocktails for months to come.

HERB MIXES FOR INFUSING ALCOHOL

When you’re selecting herbs to infuse in alcohols remember to consider complementary flavors and keep it simple.

  • Lemon & Lavender are a refreshing combo that goes amazingly with lemonade.

  • Blueberry & Basil is a yummy summery combo.

  • Watermelon & Mint tastes like a summer picnic.

  • Cinnamon sticks & Vanilla beans make a comforting Christmassy infusion.

  • Cranberry & Orange is another classic holiday combination.

Mattew DammannDammann's Garden Company, Indianapolis