On 5/10/2025 at 1:49 AM, paulraphael said:
Teo, 5 years later I've finally had a chance to experiment with this method. It's excellent—the best of the many methods I've tried. It succeeds at getting that fresh herbal flavor, without any of the grassy, woody, or vegetal overtones that come with the more common methods.
A friend dropped off bushels of herbs from her garden, so I've been experimenting. The spearmint flavor is perfect, with 18g leaves / 1000g base. I skipped the peppermint because it lacked flavor.
Anyway, thanks for the excellent tip. I haven't encountered this method elsewhere.
Thanks for highlighting this interesting technique. I'll probably try to use it for a sweet woodruff (Galium odoratum) ice cream. I haven't checked the plant I planted in my garden last fall in a while though, so if it has already flowered, the project might have to wait until next spring...
I had a wonderful sweet woodruff sherbet at a restaurant in Berlin several years ago, so I hope to be able to replicate that flavor. I worry that the recommended maximum safe amount of 3,5 grams per liter won't be enough of the herb to highlight the sweet woodruff flavour however, but I'll never know until I try it. Do you (or anyone else) have any experience working with this herb?
