Combine water and sugar in a small saucepan. Bring to a boil and stir until sugar has dissolved. Set aside to cool while preparing the herbs.

Bring a medium size pot of water to a boil. Add herb leaves leaves and stir to submerge. Cook for 15 seconds, then immediately pour into a fine sieve* to drain. Rinse the herbs under cold water for 10-15 seconds to stop the cooking process. Don't omit this blanching step. This will keep your syrup bright green and fresh for days. If you don't blanch the herbs, the resulting syrup will turn a muddy brown color. Blanching also inhibits the growth of enzymes which will cause the syrup to quickly deteriorate.

Allow the herbs to drain, then place between several thicknesses of paper towels and squeeze gently to remove excess water.

Combine cooled sugar solution and blanched herbs in a blender. Puree for 2-3 minutes until mixture turns a bright green color and herbs are finely pureed.

Pour into a bowl, straining through a fine-meshed sieve. Allow to sit for a few minutes to drain. Do not push on solids in sieve. Discard solids and transfer syrup to jars or containers with a tight seal. Will keep, refrigerated for several weeks. It can also be frozen in glass jars (leave ½ inch of space at the top) for a delightful summery treat in the middle of the winter!