 |
| Fresh Herbs |
My herbal bed has exploded since the sun came out and I am busy trying to use the glut of herbs…. there is only so much you can use in cooking so I am looking for other ways of preserving these wonderful rich herbs.
My sage has overtaken one of the beds almost completely (the other bed is dominated by lemon balm and I am making lots of jelly and cordials)…. so what better way to use savoury herbs than in making your own herbal salt…. so easy and if you keep the jar in the fridge – lasting forever with the salt preserving the freshness of the herbs beautifully.
I am not giving measurements here as it all depends on the herbs you have available – there is no strict rules but keep in mind that the mix of herbs will determent the flavour of the salt. Also keep in mind that ‘wet’ herbs as chives are not well suited for this salt. In my last batch of herb salt, I used mostly sage and rosemary which will go well in Italian cooking but feel free to use your own judgement.
Herb Salt
 |
| Herb Salt |
- Sage
- Rosemary
- Parsley
- Thyme
- Garlic, chopped
- Dried Chillies, crumbled
- Zest of one lemon
- Sea Salt – fine grind (the finer the grind the more uses for the salt) about 350 – 500g
Method
Rinse the herbs well and let to dry overnight on a flat surface.
 |
| Minced Herb Mix |
The next day, put all ingredients – apart from the salt – into a food processor and pulse until all herbs are finely minced. In a large container, pour in the salt and add the minced herbs. Close and shake well. Divide between jars and leave in fridge. Decorate the jars nicely and you have a great gift.
