Eva Kolenko
You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
Recipe information
Yield
Makes about 2 cups
Ingredients
6
sprigs dried lemon verbena
2
cups sugar
Need to make a substitution?
Preparation
Step 1
Remove thick stems from dried lemon verbena, then run a knife through sprigs to break up into smaller pieces. Place in a food processor, add sugar, and pulse until well blended. Pass through a coarse-mesh sieve into an airtight container and cover.
Step 2
Do Ahead: Lemon verbena sugar can be made 6 months ahead. Store at room temperature.