Enter your email address:

“Herbal Sugars”

Since we’re officially in Spring now, herbs are going to take over my life. I love every minute of it.

They are growing like wildfire on my deck and on a stump in the front of my house. It thrills me to the core.

So I’m going to do everything I can to embrace them. First up: Herbal Sugars.

This is a cinch and makes a wonderful gift. And it’s so darn versatile. Just pick your favorite herbs, or even your favorite fragrant flowers and you’re off.

It is ideal to let the herbs dry overnight on a paper towel or rack. This will let the oils concentrate. After that, all you’ll need is herbs, sugar and a jar.

Start by layering the bottom of the jar with some herbs. You may want to tear them if the leaves are particularly long.

Then you’ll sprinkle them with a layer of sugar, about 1/4-inch, until you can’t see them anymore.

Then you’ll repeat this process over and over again until you get to the top, where you’ll finish with a layer of sugar.

Seal it and store it on a cool dark shelf somewhere for at least 2 weeks so that the sugar will absorb the flavor of the herbs.

This makes a wonderful gift and is so versatile in terms of what you can put in there. Of course you can also keep it for yourself and start your mornings by sprinkling the herbal sugar on some buttered toast and in your tea. Does life get any better than that?

Give it a try! And Happy Spring.

“Herbal Sugars”

Prep Time: 24 hours

Yield: 1 cup

“Herbal Sugars”

This makes a wonderful gift and is versatile. It can also be used with spices and vanilla bean.

Ingredients

  • 1 cup white sugar
  • Fresh herbs like sage, thyme, lavender, scented geranium leaves, lemon verbena, bay leaf

Instructions

  1. Pick herbs at their peak, when most fragrant.
  2. Trim of any debris or brown bits and give them a light rinse and pat dry.
  3. Lay out on a wire rack or paper town overnight to let their oils concentrate.
  4. In a half pint jar, place a layer of herbs at the bottom.
  5. Pour over a 1/4-inch layer of sugar evenly.
  6. Repeat the layers of herbs and sugar until the jar is full. Finish the top with a layer of sugar. Seal the jar and store in a cool dark place for 2 weeks so that the sugar can absorb the flavor.
  7. Store for up to one year, and use the sugar to sprinkle on buttered toast, scones, in tea, cakes, and cookies.
http://georgiapellegrini.com/2012/03/21/recipes/herbal-sugars/

Pin It