Play with Your Food - Herbal Sugars

I have an infusion fascination. I admit it. I love taking all those lovely herbs and flowers from my garden and infusing them into a multitude of other things to make intriguing new flavors.

If you saw my apothecarium right now, you'd see 8 or 9 different flavored sugars setting up. There's also about 12 honeys, 10 vinegars, a few salts and many herbal alcohol based extracts waiting for the herbal and fruity goodness to be fully released.

I've talked about herbal sugars before. The simplicity of it makes me wonder why everyone doesn't have some of these herbal sweets in their cabinets at home.

As a quick refresher:
You'll need:

• 1 large, extremely well cleaned dry glass jar with a lid. Quart size
• About 1 cup (loosely packed) of your herb of choice - see some suggestions below.
• Sugar to fill your jar.

1. I prefer to use dried herbs. They infuse their flavor and fragrance without making the sugar clumpy. You can use fresh, but make sure they are rinsed off and then thoroughly dried.
2. Lightly crush the herbs to help release some of the oils.
3. Put about 1/2 inch worth of sugar in the jar.
4. Place a layer of herbs on top of the sugar.
5. Continue layering until you reach within 1/2 inch of the top of the jar.
6. Seal the jar tightly.
7. Let this sit on a shelf for at least two weeks, but the longer you let it sit, the stronger the flavor.

I have a jar of vanilla sugar that's been sitting on the shelf for a few years. Whenever I want to add a vanilla flavor to something, I sift out the measure of sugar that I need. Then I add more sugar to the jar and shake it up well. It smells fabulous when I open the jar!

The best herbs to use for infused sugars are once with a strong fragrance. Here are some of my favorites and how I use them.

Lemon Herb - dried lemon peels, lemon verbena, and lemon balm
Vanilla - just vanilla beans
Cinnamon - several crushed cinnamon sticks
Rose Geranium - Lots of lovely rose geranium leaves
Bee Balm (Monarda didyma, Bergamot, Oswego Tea) - flower heads as well as leaves
Chai Blend - Cinnamon sticks, cloves, a nutmeg, small piece of vanilla bean, a few pepper corns, some holy basil leaves and cardamom pods
Mint - mint leaves
Lime - dried lime peels and lime scented geranium
 
The uses for these delectable sugars are limitless. I like to use all of them when I'm baking. The vanilla or chai make great angel food cake. Blend the Rose Geranium with Strawberry lemonade for a truly refreshing summer treat. There are some wonderful Sorbet recipes at The Herb Companion site - use any of these sugars to bring a different twist to these frozen concoctions. Sprinkle a little Bee Balm sugar on a fruit salad and toss lightly to add some sweet pizazz. I LOVE using the Cinnamon sugar on French Toast, or when I make glazed carrots. I've used the Lime sugar when making a blueberry crumble.


If you have flavored sugars set up, whenever you're creating in the kitchen you can use them instead of regular sugar to add that little something extra to you dish. Have fun with a recipe and play with your food!


Of course, we use them all them time in our sugar scrubs, too.