Herbs are another common ingredient that you can use to make delicious and interesting compound syrups. Using different herbs can help balance sweet liquors or syrups and also provide a natural green color. I’ve been trying to grow herbs for the last few years, but this is the first year that I’ve been able to keep them alive and abundant. I’ve learned that herbs are relatively low maintenance and only require water and regular trims. I’m currently growing 9 different herbs (including catnip for the kitties) on my 4th-floor balcony, which only gets 3-4 hours of full sun a day. Even though most herb planter directions recommend full sun, I think the herbs can still thrive with partial sun. Growing your own herbs is super rewarding, healthy, and a cost-effective way to make sure that you always have fresh herbs for cooking and drinks. The good news is that most herbs grow like weeds and can bounce back easily in case anything goes wrong.
Tips for growing herbs in a container
- Avoid overcrowding by planting 2 – 3 plants per container
- Plant spearmint in its own container
- For easier maintenance, use a self-watering planter like this one (I use these pots for growing spearmint, rosemary, and various peppers)
- Make sure all of your pots have holes on the bottom to allow for proper drainage
- Use soil that is made for containers versus planting in the ground (I use Miracle-Gro® Potting Mix)
- Only use soil in your containers since adding extra rocks or sand makes the water drain through too quickly
- To trim the herbs, ONLY cut leaves from the top of the plant where you see new leaves growing. By cutting the new growth, you’re forcing new branches to grow from the bottom of the plant, which results in more usable sprigs. Except for the rosemary, I trim the herbs every 2 or 3 days.
- If the stem is weak or crooked, stick a disposable chopstick next to the stem and tie a string around the stem and the chopstick to keep the plant secure
- If the leaves feel soft and look wilted, water the plants more frequently (for hot summer days, you may need to water twice a day)
- If the leaves have black crispy spots, stop watering and wait for the soil to dry. Then, water only when the soil looks dry
- Heartier herbs like rosemary and thyme grow at a slower pace, so you may need to wait a few weeks before harvesting
BASIL SYRUP RECIPE (Makes 6 ounces)
The basic process for making herb syrup involves first blanching the herb (boiling then submerging in ice water), blending with simple syrup, and straining into a container. The blanching process ensures that the syrup remains a bright green color after storing in the fridge. You can follow the same recipe and process below for all herb syrups.
- 6 ounces of 1:1 simple syrup
- 6 large sprigs of basil (or other herbs)
Equipment
- Saucepan
- Butcher’s twine (helpful to always have some on hand for cooking and random tasks)
- Large bowl
- Ice cubes
- Blender
- Strainer
- Cheesecloth
- Mason jar
Directions
- Cut a piece of twine (around 18 inches) and a piece of cheesecloth (large enough to cover the strainer)
- Fill a large bowl with half cold water and half ice
- Harvest 6 large basil sprigs from your garden and tie the stems together with the twine
- Fill a saucepan until the water is about an inch from the bottom and bring to a rolling boil
- While the water is still boiling, hold the basil bunch by the string and place the basil in the water for 15 – 30 seconds
- Take the basil out and immediately submerge in the ice bath for 1 minute
- Throw the basil leaves in the blender and add the simple syrup
- Blend on high for 1.5 – 2 minutes
- Place a piece of cheesecloth over the strainer and pour the syrup through the cheesecloth into the mason jar
- Seal the jar and store in the fridge
