Cold infusions work well with fresh mint tarragon, lemon verbena, rose geranium and fresh rose petals. The cold method is good for tender, fresh herb leaves, like basil, but also works well with dried lavender. Chop leafy fresh leaves with a very sharp knife, without crushing or bruising them. Stir with cold cream, cover, and refrigerate 8 to 12 hours. Strain the cream, pressing on the solids to extract as much cream as possible. Discard the solids. Some cream will have been absorbed into the solids; add additional cream if necessary for a recipe. If you are not using the infusion immediately, cover and refrigerate it until needed.