Herb Salt
Herb Salt
Herb salt. Once you make it, you wont want to live without it. I love fresh herbs but there comes a point in fall when you either eat them all or let them die. Well not anymore, making herb salt it a wonderful way to preserve your herbs. I have pureed herbs such as parsley and basil and frozen them in oil or water, but I’ll be honest, I forget about those little frozen cubes of goodness in the back of my freezer. If you have enough herbs, I recommend you preserve them in multiple forms, freezer cubs, oils, salt… But if I could only make one, it would be herb salt. The recipe is easy and it is really more of a technique. Once you have the dried or dehydrated salt, you can add it to veggies when roasting them, soups, stock, eggs, sprinkle on buttered toast or use to season meats. There are so may combinations. I’ll give you a basic recipe and link a video for a better demonstration. You will need a food processor for this.
Ingredients:
at least a handful or large bunch of:
parsley
rosemerry
thyme
sage
oregano
basil
2-4 garlic cloves
lemon zest
1 lbs salt (corse or fine)
red pepper flake (optional)
Recipe:
roughly chop herbs so they can fit into a food processor. pulse few times.
add lemon zest, garlic, pepper flake
add 1 lb salt and process until it looks like bright green sand
spread onto a baking sheet and dehydrate in 200 F oven for 1 hour or let sit out overnight
the final product with be a dry to the touch dull green sand
store in air tight jar or container
Keeps ‘forever’ but won’t last that long. A great gift for friends or family as well.
