Pack fresh leaves in granulated white sugar in an airtight container. Stir every day to prevent clumping. After the sugar remains dry and loose, remove the leaves before they become crumbly and use the sugar in teas and desserts or make herb candies.
Note: You can sub confectioners sugar for the granulated.
Or you can use an herb bag, like in this recipe:
- 3 1/2 cups sugar
- 1 herb bag filled with 1/4 cup dried lavender buds and leaves
- Scoop 1 cup of the sugar and place in an airtight container
- Insert herb bag. Pour the rest of the sugar over top
- Seal and store.
- Use the flavored sugar in tea or sprinkle on fruits or desserts.
Cooking with Lavender
A little goes a long way! Start out with a small amount, and add more as you go. Simple rule of thumb when using herbs: one teaspoon of a dried herb is the equivalent of one tablespoon of fresh.