Sage Sugar

When I talked to you a few months back about how to preserve your own herbs, I focused on the basics of drying, freezing and heating. In my new Modern Pioneering series, I show you a few more glamorous ways to do it that turn the herbs into an instant culinary treat, for example this sage sugar. This makes a wonderful gift in an attractive jar and is versatile in the kitchen. Sprinkle it on hot buttered toast or warm scones, stir it into your tea for something special, use it on the icing of cakes, or before placing cookies in the oven to bake. 

Sage Sugar:

Here it is on video.

Here is the visual step-by-step.

There are various types of sage out there, from pineapple sage to variegated sage. You can experiment with other herbs too, for example try thyme, lavender, scented geranium leaves, lemon verbena, bay leaf, and on and on! 

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.

This makes a great gift around the holidays or as a hostess gift. Or a wonderful gift to yourself! Try this at home and tag @GeorgiaPellegrini on social media to show us your pictures of your latest #ModernPioneering creations. Have you subscribed to my YouTube Channel? It’s free and you’ll learn all kinds of Modern Pioneering tips and tricks. I’d love you to leave me a comment on the channel and let me know what you think. And don’t forget to share it with all your friends!

Print Recipe

“Sage Sugar”

Total Time: 2 weeks, 24 hours

Total Time1 day d

Ingredients

• 1 cup white sugar
• About ¼ cup whole fresh sage

Instructions

• 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.