Vanilla or herb sugar is one of my top choices to sweeten a cup of fresh brewed tea or tisane. Also wonderful in baked goods. The flavor of the sugar improves the longer it sits, and you can reuse the vanilla beans (or hard spices) to make more flavored sugar for months on end. Herb sugar is a wonderful use for sweet herbs such as lemon verbena, rose geranium, lavender or mints. Also lovely made with cardamom pods, cinnamon sticks, whole cloves, star anise, vanilla beans, ginger root, orange peel, rosemary, sage, summer or winter savory, tarragon or thyme. For the hard spices, just put them in whole, or slice vanilla beans lengthwise to expose the fragrant seeds. Makes about 2 cups. Enjoy! Tip: Makes a lovely gift in a jar, tied with a pretty ribbon and herb sprig tucked in! Attach a recipe card, et voila!