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.