Make this simple herbal salt to preserve fresh herbs from your garden
In our current home, we don’t have a spot for a big garden but we do have herbs tucked in a lot of spots. They’ve been going crazy this year – maybe because I’ve actually had time to tend to them since we’ve been a home a lot more than normal.
Not only do we use a lot of fresh herbs in our day to day cooking, we’re preserving them in lots of different ways. I’ve got bundles of herbs drying; I’m collecting a plethora of lemongrass for soap recipes, salves, teas, you name it. I’ve got cubes of olive oil and oregano in the freezer which will be delicious in soups and sauces and lemon balm ginger syrup in the refrigerator. I’m hoping to get some more lemon balm-basil pesto done and frozen as well.
You can also preserve herbs in salt. This is the first season I’ve tried making herbal salt and I’m hooked. There are so many delicious combinations you can make. I love the simplicity and flexibility of it.
To make herbal salt you’ll need:
2-3 cups fresh herbs. Use what you have. We love oregano, basil, and rosemary, but feel free to experiment based on your preferences. However fragile herbs like dill or cilantro don’t hold up as well so keep that in mind.
3-5 cloves of organic garlic depending on how much you love garlic
1/2 cup salt. Sea salt, kosher salt, Himalayan salt, course or fine….just use GOOD salt. We love Redmond Real Salt, which you can get from Thrive Market! It’s weird to say salt is delicious, but it is. Redmond salt is unrefined and unprocessed with trace minerals and no additives
Pick your herbs. Wash thoroughly and dry. I’ve found it works best to let them sit out overnight to make sure they are dry and to get a little of the moisture out of the herbs themselves.
Add herbs, garlic cloves, and 1/4 cup salt into food processor. PULSE until it resembles course sand. Make sure to pulse and not just turn it on or you’ll end up with a salty paste which I’m sure is good for something. I’m just not sure what.
Add the remaining 1/4 cup and pulse a few times. Spread out on baking sheet to dry at least 24 hours. At this point it’s done and ready to be stored in an airtight jar. I like to take it one step further though and blend in our blender for a few seconds to break things up just a bit more.
UPDATE – I’ve been playing around with the recipe a bit. For my last batch I used half Redmond Real Salt and half pink Himalayan salt. I think it adds a layer of flavor that is perfect.
This fits nicely in small mason jar or Weck jar. It will keep for at least 6 months, but I doubt it lasts that long. You can also store in the refrigerator for longer periods. But again, we use the heck out of this stuff.
How to use herbal salt
We use on chicken before grilling, tomatoes, bread, potatoes, even popcorn. The possibilities are endless. It makes a fantastic gift too. A jar of herbal salt, some good olive oil, and a nice crusty loaf of sourdough bread would be an incredible present.
The most delicious thing we’ve made is caprese salad. Chop up some fresh homegrown tomatoes, fresh basil, good mozzarella, sprinkle with olive oil and herbal salt. YUM. I could eat it for three meals a day