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Herbal Salt
-
⅓
cup
fresh herbs
basil, rosemary, dill, oregano etc
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1
cup
of good quality Sea Salt
either coarse or regular
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Chop the herb (s) finely.
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Put the herbs and the salt into a large bowl.
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Using an immersion blender, pulse the ingredients, until mixed.
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Use a spatula to remove the trapped salt/herb from the blade of the blender.
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Spread the finished product on a cookie sheet or similar lined with parchment paper.
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Allow to dry overnight or for about 24 hours if possible to ensure that it's dry.
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Place in small canning jars and store in cool dark cupboard.
People LOVE to receive these 'gourmet' salts. I use them at the very end of preparation of meals, as a quick sprinkle of flavour enhancement!!