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Herbal Sugars Add Rich Flavor to Toast, Tea and More

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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. – See more at: http://georgiapellegrini.com/2012/03/21/recipes/herbal-sugars/#sthash.4comzw4X.dpuf
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. – See more at: http://georgiapellegrini.com/2012/03/21/recipes/herbal-sugars/#sthash.4comzw4X.dpuf
Use mint in an herbal sugar.

Use mint in an herbal sugar.

This is a cinch and makes a wonderful gift,” says author Georgia Pellegrini, whose latest book is “Modern Pioneering: More than 150 Recipes, Projects, and Skills for a Self-Sufficient Life” (Clarkson Potter, $24). “And it’s so darn versatile. Just pick your favorite herbs, or even your favorite fragrant flowers and you’re off.”

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. You may want to tear them if the leaves are particularly long.

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

From Georgia Pellegrini

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