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Herb Sugars
Appears in
Published 1991
It is most fortunate for the pastry cook that the highly aromatic oil secreted by the leaves of a herb is readily absorbed by a jar of fine sugar. Scented rose petals make a delightful perfumed sugar that is perfect for sprinkling on custards, sponge cakes and biscuits.
Herbs recommended for perfuming sugar include angelica, aniseed, bay, rose geranium and other scented leaf geraniums, hyssop, lavender, lemon balm, lemon verbena, marigold flowers, mint-especially eau-de-cologne and pineapple mint, rose petals, rosemary, sweet cicely and sweet violet.
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