Hello Friends!
You probably all know what a sucker I am for homemade and homegrown food. No shame here.
I have a very, very clear vision in my head about my ideal life, house, garden etc. And yes, you guessed it right, it involves me preserving the bountiful garden and cooking from it.
This herb salt is a glimpse of that life.
I use it for nearly every dish I make. I mean it. From soup, to potatoes, to stews to focaccia.
When it`s peak season and you grow your own food, I am sure you have experienced you can not possibly eat all the garden provides you with.
So like every normal person I panic and I try to keep everything for colder days.
Normally most of my herbs die down for winter, but this year has been mild so far, so even my lemon balm is alive. Not in full peak, but you can still pick from it. And thank goodness as I am running low on my herb salt supplies.
It`s super easy and you can grow every herb in it in even in this climate.
So let`s make it!
I don`t actually measure the ingredients as it is a very forgiving recipe and I like to use what I have but if I need to guess, you will need:
- 2 cups sea salt or any other nature made good quality salt
- 1 big bunch sage leaves
- 1 bunch rosemary leaves (if your stalk is woody, pick off the leaves, but if it`s soft and green just leave it)
- 1/2 bunch thyme leaves (yeah, I pick the leaves off the stalk)
- ½ bunch lemon balm ( I am lazy and the stalks are soft so I just leave that haha)
- 2 cloves garlic
How to make:
Add all the ingredients into a food processor.
Blend until completely combined, take the lid off and scraping the salt and herbs around as needed.
Spread the salt mixture on a tray and let it dry at a very low temperature in the oven. Like below 100 Celsius and leave the oven door a tiny bit open so the steam can escape and it doesn’t bake your salt.
It will smell divine.
It usually takes about 2 hours for me. But it all depends on your oven and the amount you put in. When it does change colour into a dry green you are done.
Let it cool and store in an airtight jar, then sprinkle it like the master chef you know you are.
Enjoy!
