THE HERB DIVA
Salted herbs (Photo – Constanze Bonelli)
In the last article I introduced you to one method of preserving herbs, drying them. Today let’s look at another way. Making herb salts.
By Constanze Bonelli
Herb salts are a popular item in gift shops. Someone had given me one, and I had to immediately try to make my own! It has now become my favorite way of preserving herbs. Here is how it’s done.
First, I harvest my fresh herbs from the garden and wash them thoroughly. Then I pat them dry and pull the leaves off the stems. I use 1 cup of herbs to 1 cup of coarse sea salt, place both into a food processor, and pulse the herb and salt mix for about 15-30 seconds. That’s it! I now have a beautiful green salt that has a wet, sand-like consistency. I pour the herb salt onto a baking sheet lined with wax paper, leave the sheet out on a counter or table and let the salt dry. This happens fairly quickly depending on the season. When the herb salt is dry, I lift up the wax paper and funnel the salt into a wide mouthed mason jar or any other jar I may have around the house. Now I will label the jar and I have a beautifully herb-infused seasoning salt whenever I cook.
You can use just one herb to make a salt or a combination of several. My favorite mix is a blend of sage, thyme, oregano, garlic, lemon zest salt, and red pepper flakes. I call it Tuscan Sea Salt. It’s a divine smelling seasoning salt that adds a delicious flavor to Italian dishes. These salts are not only a great way of preserving herbs all year round, but also make wonderful gifts.
Why not try your own special blend?
To your health!
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