Pick herbs at their peak, when most fragrant.

Trim off any debris or brown bits, give the leaves a light rinse, and pat dry.

Place a layer of sage at the bottom of a 1-cup jar.

Evenly pour a ¼-inch layer of sugar over the sage.

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 two weeks before using so that the sugar can fully absorb the flavor of the herbs. The sugar and herb combination will store there for up to one year.

Vartiation: Also try spices like star anise, cinnamon stick, and vanilla bean. You can experiment with proportions, but start with a ratio of 3 star anise, 2 cinnamon sticks and 1 split vanilla bean per cup of sugar.