HERB Salt:
Easy to make. Healthy. Meal-elevating. Sky's the limit. Countless options.
Ingredients
- 3 cups fresh herbs basil, rosemary, dill, oregano, yarrow, rose **
- 1 cup of good quality Sea Salt either coarse or regular
Instructions
- Chop the herb (s) finely.
- Put the herbs and the salt into a large bowl.
- Using an immersion blender, pulse the ingredients, until mixed (or a food processor or "Bullet" or a mortar pestle etc...your choice)
- Use a spatula to remove the trapped salt/herb from the blade of your chosen implement.
- Spread the finished product on a cookie sheet or similar lined with parchment paper.
- Place the herbs/salt in the oven for 6-8 hours at 110-120 degrees F (50-55 C)
- Turn off the oven + open the door + leave the mixture in the oven overnight
- OR just allow it to dry overnight or for at least 24 hours to ensure that it’s completely dry.
- Place in small canning jars.
- Label -- all contents + date
- Store away from sunllight.
Notes
I suggest you place the finished product into small jars.
The product in a smaller jar means we can have it handy to use +
store with less air in each jar.. ** We can use most herbs for this sort of preparation.
We can add colourful dried edible flowers of all kinds, as well as aromatic
seeds such as fennel or coriander etc.
The product in a smaller jar means we can have it handy to use +
store with less air in each jar.. ** We can use most herbs for this sort of preparation.
We can add colourful dried edible flowers of all kinds, as well as aromatic
seeds such as fennel or coriander etc.