Pound the beans lightly and put in a jar with a close-fitting top. Add the sugar, making sure the beans are not next to each other.
Every 2 days for a week, take out the beans, stir the sugar, and put the beans back in.
After a week, take the beans out and use them for custards or creams.
The sugar will retain its flavor for 3 months.
Use rose petals, orange flowers, ginger flowers, gardenias, or scented geraniums with the vanilla—or even herbs, like fresh rosemary.
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