Does this ever happen to you?
You buy a bunch of cilantro or mint (or another herb) for a recipe that calls for a few sprigs, only to have most of it go bad before you figure out what to do with the rest?
Maybe it’s just me. I can live with that. But to solve my herbal issue, I’ve been playing with ways to make good use of the herbs before they give into the wilty-side.
I’ve made simple syrups with mint and thyme (2 different syrups) to use in cocktails and to drizzle over stuff like peaches. And yesterday I tried an herb sugar (pictured up top), inspired by a recipe I found in Everyday Food.
It’s awesome! It tastes sweet and green.And makes my taste buds dance when I dip watermelon in it.
I used it in place of chopped herbs in a watermelon-tomato salad last night and, while on the sweet side, it was a-ma-zing.
I’ll share the salad recipe very soon. In the meantime, give this cilantro-sugar a try sprinkled onto fruit (like watermelon) or on the rim of your next cocktail.
Cilantro Sugar
(adapted from Everyday Food, July/August 2012)
1/2 cup sugar
1/2 cup cilantro leaves
Whir in a food processor until the cilantro is finely ground and the sugar turns green.
Suggested uses: Sprinkled on fruit, rim cocktail glasses, dip watermelon chunks into it, in place of sugar in lemonade or tea to give it a little extra oomph, or in a summery salad (like watermelon-tomato with feta cheese).
Notes
- EDF suggests trying other tender herbs like basil or mint as well.
- I reduced the sugar in the original recipe because I wanted more herb and less sweet.
- Sugar will slow down the browning/decay of the herbs, but as with anything with fresh herbs, I wouldn’t expect it to keep for too long.
- I think next time I’ll add some lime zest to give even more zing.
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Also, sticking your herbs in a baggie and putting them in the freezer does wonders! Especially with basil.
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