Delighting in Vanilla Beans

There are many ways to tidy a home, and the KonMari Method® is what worked for me. One of the things I like best about it is the emphasis on using and appreciating what I already have. I derive more pleasure from my possessions now than I ever did before tidying.

I adore vanilla. Honestly, I’m baffled by people using the word vanilla to mean boring or conventional. What could be more exotic? The pods come from orchids, some of the largest orchids that exist, actually. The vines can grow to 300ft, and they require very specific conditions to flower and fruit. I know because I considered growing one.

Image of three glass containers holding vanila in different forms: vanilla bean, vanilla extract, and vanilla sugar. — My current vanilla collection.

Tropical origins aside, I find the smell of vanilla intoxicating. I have not yet met the person who can smell vanilla bean oats on the stove in the morning and not sniff enthusiastically.

In years past I used imitation vanilla extract in my baking, and I was very happy with it. As I’ve learned more about baking, I’ve come to appreciate the real thing more and more. These days, I make my own vanilla extract. This year’s is Mexican. Next year, it’ll likely be Madagascar again. I have Madagascar beans right now that are probably the most luxurious thing I’ve ever smelled. Occasionally, when I’m picking out spices for breakfast, I’ll pop the lid off the vial just to smell them.

When I’ve finished with my extract beans, or my beans for baking and cooking, they go to live in the sugar jar. My husband sometimes puts sugar in his coffee, and when he opens the jar the smell is glorious, even from feet away. I’m happy to be in the room when the jar opens.