Herbs are the perfect addition to brighten any beverage and add that something special to the flavor profile plus the visual appeal.

Think basil (genovese and lemon); thyme (French and lemon); spearmint, Mojito, berry, pineapple and lemon mint; and french tarrragon to name those that thrive in our climate. And with cherry season upon us basil, mint and thyme are perfect pairings for beverages and dishes which include this tasty fruit.

BEVERAGE IDEAS:

* Herb Infused Lemonade - it is all in the ratio, we use a 1:1:5 of lemon juice to sugar (or your preferred sweetener) to water. We mix a quart or two of lemonade add a small amount of herb and allow to steep overnight in the refrigerator.

* Herb infused Water - Fill a clean quart jar with water, add a small amount of leaves and let sit in your refrigerator over night. You can make lemonade with this water or enjoy it over ice.

* Herb Simple Syrup - back to ratios, we use a 1 cup of water to 1 cup of sugar to a small handful of leaves and/or stems for woody stemmed herbs. Simmer for 5 minutes, refrigerate overnight and strain out the leaves or leave them longer for a stronger flavored syrup. Use within two weeks or freeze in ice cube trays for later use.

If you do not have culinary herbs in your garden, they are available today either direct from the Farm or from Local Source, southwest Indiana’s premier online food marketplace offering locally grown and produced food. And starting June 1st, please visit me at Market on Main each Wednesday where you can pick up fresh herbs!

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