Preserve fresh herbs with this herb salt recipe! You can use it in many ways: on pasta, eggs, and olive oil for dipping bread. It’s also great for gifts!
Our two pots of fresh herbs were the only remnant of our garden that moved to our new house this summer. We’ve been intentional about watering and pruning, and holding on to these herbs for every last second. But, fall has arrived in full. And with it, cooler weather that’s not fit for keeping these fresh herbs alive. What to do with a bunch of fresh herbs? Alex suggested making an herb salt recipe. And wow, was it worth it! Keep reading for how to make this tasty condiment (it’s also perfect for gifts!).
Usually at the end of the herb growing season, Alex and I would take our leftover herbs and make a ton of pesto, freeze, or dry the herbs. And then we’d start planning an optimistically over-sized garden for next spring. Using them to make an herb salt recipe was completely new to us, but it’s too perfect not to add to our repertoire. Now of course, you can make an herb salt recipe any time of the year: so don’t feel like you have to wait until the end of the season! Typically our basil plants are out of control in the summer, so there are enough fresh herbs to go around.
- 2 cups kosher salt
- 1 cup mixed fresh savory herbs (rosemary, thyme, oregano, basil, sage, and so forth)
- 1 garlic clove
- In a blender, combine all ingredients. Pulse a few time to integrate the herbs into the salt, being careful not to over-process the ingredients into powder. (Alternatively, mince all ingredients together with a knife.)
- Set oven to its lowest temperature (about 200°F), and dry the salt for 45 minutes to an hour, until dry to touch. Store in an airtight jar at room temperature in a cupboard for up to 1 year.
You can read full article and recipes here : https://www.acouplecooks.com/herb-salt-recipe/