Turn Surplus Herbs into a Shrub

If you grow your own herbs or regularly buy fresh bunches, you have probably experienced that moment when they start to wilt before you've used them all. One of my favourite ways to avoid this waste is by making a shrub.
 
A shrub is an old-fashioned drink concentrate made by infusing vinegar with fruit, herbs, flowers or spices. Long before refrigeration, shrubs were used to preserve seasonal produce and create refreshing drinks that could be enjoyed for months. Today, they offer a simple and delicious way to reduce food waste while creating something special.
 
The beauty of shrubs is their flexibility. A handful of mint that's about to fade, rosemary from the garden, lemon balm, thyme, lavender or even edible flowers can all be transformed into something special. Instead of composting those last few herbs, you can capture their flavour and enjoy them long after the growing season has ended.
 
Making a shrub is a wonderful reminder that reducing waste doesn't have to feel like a chore. Sometimes it simply means looking at ingredients differently and finding creative ways to extend their life.
 
Simple Herb Shrub Recipe
Ingredients

• 1 cup fresh herbs (mint, lemon balm, rosemary, thyme or a mixture)
• 1 cup apple cider vinegar
• 2-4 tablespoons honey or a few spoonfuls of leftover jam (optional)*

 
* While traditional shrubs include honey, you can make a lighter version without it. I often use mine in salad dressings, marinades or diluted with water, where the herb flavour shines through without needing much sweetness.
 
Method

1. Wash and lightly bruise the herbs to release their flavour.
2. Place in a clean glass jar and cover with the vinegar.
3. Put parchment paper on top of the jar before you seal with the lid as the vinegar corrodes the lids.
4. Seal and leave to infuse for 5 to 7 days, shaking occasionally.
5. Strain out the herbs.
6. Stir in the honey or leftover jam until dissolved.
7. Store in the fridge for several months.

 
How to Serve
A little shrub goes a long way.

• Mix 1-2 tablespoons with sparkling water for a refreshing summer drink.
• Add to still water with ice and a slice of lemon.
• Use as a base for homemade mocktails.
• Splash into tonic water for a sophisticated alcohol-free aperitif.
• Drizzle over fruit salads or fresh berries.
• Add a spoonful to salad dressings for a bright, tangy flavour.
• Stir into hot water in winter for a warming herbal drink.

 
Whether you use herbs from your garden, your windowsill or the back of the fridge, shrubs are a simple way to reduce waste, preserve flavour and enjoy the best of the season.
 
Enjoy

Geraldine Fitzpatrick