Botanical Infusions

Herb syrups, spiced vinegars, flavoured oils and even flavoured vodka – summer’s the perfect time to experiment with botanical infusions that will add a bit of zing to your everyday favourites.

Your garden may be pretty, but it shouldn’t only be appreciated for its ornamental value. When you mix in a few edible plants, it can also inspire culinary experimentation. Something as simple as a few rose petals or a sprig of rosemary can turn regular kitchen ingredients into an exciting and unique infusions, ready to use in your summer cocktails or holiday bakes.

Herb Syrups

Herb leaves are packed with oils that can impart deep flavours to syrups. The earthy tastes provide balance to sugary syrups compared to ingredients like berries, making the syrup useful for both savoury and sweet dishes or your favourite botanical cocktails. Try pairing a herbal syrup with your G&T and you’ll never want to go back.

For herbal syrups you can always opt for a single herb, but combinations of unique flavours make for the most interesting experiments. For example, a coriander and ginger syrup makes an excellent sweetener for an Asian-inspired stir-fry sauce. Or you could take it to the Mediterranean with a rosemary and lavender blend that offers a floral and earthy punch. Lemongrass and basil syrup is tasty in summer teas or tropical beverages, or perhaps opt for something more spicy like thyme and chilli that works well in braai marinades.

How to:

Choose your combination of herbs and trim from the garden. Harvest early in the morning when the oils in the leaves are at their highest concentration.
Combine equal parts sugar and water in a saucepan, bring to a boil.
Once the sugar is dissolved, remove from heat and add a handful of your chosen herbs.
Let it steep until the syrup cools.
Strain out the herbs and store in a sealed container in the fridge.

Spiced Vinegars

Vinegar has a sharp acidity that packs a punch when combined with various spices. The result is a versatile condiment ideal for dressing salads, popping into marinades, or even for pickling your fresh summer produce.

A simple combination like peppercorns and ginger slices is a great base for several dishes – really anything you would add simple seasoning to. But for something a little more fancy, it’s easy to get creative. Beautiful rose petals, combined with bay leaves and fennel seeds, create an aromatic blend that is just as good to look at as it is to eat. Spice lovers will appreciate chilli infusions, made even tastier with additions like cumin seeds for extra flavour. Vinegars infuse so well that it’s easy to try a range of flavours to find your favourite.

How to:

Gather spices and any other botanicals that pair well together.

Into a sterilised, dry bottle, add your chosen spices.
Heat vinegar in a pot until it’s almost boiling, then pour over the spices.
Seal the bottle, and for the strongest flavour, allow to stand for 2 – 3 weeks before using.

Flavoured Vodka

Vodka is a neutral spirit, meaning it doesn’t have a strong flavour of its own (bar the alcohol). This makes it an excellent canvas for infusions. A number of flavourful plants from your garden can produce unique spirits that can’t be found in commercial bottles. If you’re looking for something beyond the traditional flavours in-store, then take matters into your own hands and make them yourself.

For those who like it sweet but with an edge, a blackberry and sage infusion balances the fruit’s natural sweetness with the herb’s pungency. You can also combine sage with more citrusy or floral pairings like rose and orange (although it’s best to go easy on the rose as it can be quite overpowering).

If you prefer earthy over sweet, then beetroot and ginger makes for an interesting infusion that can also warm you up during the cooler months. Or you can try classic holiday combinations like star anise and cinnamon – also perfect for giving as gifts. Don’t shy away from combining flavours that might seem unusual. Often, it’s the most unexpected pairings that result in the most exciting infusions.

How to:

Choose your botanicals. For the strongest flavour, pick them fresh as soon as you’re ready to use them.
Clean and chop your ingredients if necessary.
Fill a clean jar with vodka; squeeze in your botanicals.
Seal the jar and store in a cool, dark place for at least 3 days (preferably longer), shaking gently to distribute the ingredients.
Once you’re satisfied with the flavour, strain out the botanicals and store in a sealed bottle for long-term keeping.

Flavoured Oils

Oils can also absorb the flavours and aromas of herbs, spices, and other botanicals, creating a fragrant ingredient in the kitchen. You can use this in cooking to create a flavourful base for anything fried, or simply use your infused oils as a delicious salad dressing.

For a smoky and slightly sweet variation, smoked paprika infuses incredibly well, complemented by sweet fruits like cherry – a wonderful base for a salad dressing. Asian flavours are also good for any Eastern-inspired dishes, particularly noodle-based dishes that will easily soak up the flavours of the oils. If you’re in the mood for something bold, consider an oil infused with coffee beans and cocoa which adds interesting touches to meat dishes or desserts.