Hurrah! I
have found a very effective way to use my tide of mints and lemon
balm from my herb garden, and at the same time, to preserve them in a very tasty way: Pesto! Pesto can also be sweet and makes an excellent contrast
to desserts such as panna cotta, crème brûlée, ice-cream, and more or less everything!
I also tried a new technique for labeling glass jar lids: painting them with chalkboard paint! It is very simple and even dishwasher-proof!
My beloved herb garden is in the process of growing over my head, so I'm thinking about harvesting and preserving as many herbs as possible for the winter. Some herbs can be dried, others lose their aroma and should be preserved in oil or frozen. Apart from water, you can use other fluids for freezing the herbs, such as melted butter, especially if you want to use the herbs with butter later, e.g., sage butter...
And that's how I had the idea to preserve my great crop of mints this year combined with Elderflower Syrup in frozen "Hugo-Cubos": Icecubes to which you only have to add prosecco and maybe a little lime for the trendy Italian summer aperitif Hugo- such that you can enjoy it in winter, too! :-) As an alcohol-free version, you can combine the Hugo-Cubos with Tonic Water and Soda!
