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“Herbal Sugars”

This makes a wonderful gift and is versatile. It can also be used with spices and vanilla bean.
Prep Time1 d
Servings: 1 cup


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


  • Pick herbs at their peak, when most fragrant.
  • Trim of any debris or brown bits and give them a light rinse and pat dry.
  • Lay out on a wire rack or paper town overnight to let their oils concentrate.
  • In a half pint jar, place a layer of herbs at the bottom.
  • Pour over a 1/4-inch layer of sugar evenly.
  • 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.
  • Store for up to one year, and use the sugar to sprinkle on buttered toast, scones, in tea, cakes, and cookies.