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Fresh Herbs Preserved in Sea Salt

Looking for another way to hang on to those gorgeous fresh herbs?  In our Fresh Herbs article we have shared our favorite tips for {Growing, Harvesting, Using, Storing, Freezing and Drying}.  Preserving Fresh Herbs in Sea Salt was a wonderful new discovery. 

Lemony Thyme Sea Salt

Place your fresh herb of choice and coarse sea salt into your food processor or blender.   I used Lemony Thyme for this batch, of course :) What a beautiful blend with hints of citrus flavor.  I’m already thinking forward to my next batch.  Cilantro & Mint will be my next blend.

Herbed Sea Salt2

Once blended pour herb salt blend evenly onto a parchment line shallow rimmed baking sheet.  Cover with cheese cloth and allow to dry for 24 – 48 hours.  Then give another blend before storing.

Herbed Sea Salt3
  • Use 1/4 cup herbs to each 1 cup of coarse sea salt
  • Blend herbs and sea salt until combined well.
  • Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
  • Allow mixture to dry in an area away from direct sunlight for 1-2 days.
  • Once dry put salt/herb mixture back into the food processor and pulse several times.
  • Store in dry container with air tight lid.
  • Keep in a cool, dry area and use within six months for best flavor.

Source: Pure Grace Farms link

Lemony Thyme Herbed Sea Salt

Store salt in a clean dry air-tight container.  The salt blend will keep it’s lovely herb flavor for up to six months.

Lemony Thyme preserved in sea salt

Fresh Herbs Preserved in Sea Salt would make a beautiful hostess or holiday gift.  I’ve already used my salt in a sweet potato pumpkin soup and again today in my Mardi Gras rub for our roast chicken.

Fresh Herbs Preserved in Sea Salt

Fresh Herbs Preserved in Sea Salt

Pure Grace Farms
5 from 1 vote

Ingredients
  

  • 1/4 cup fresh herbs such as lemony thyme, mint, cilantro, tarragon, basil
  • 1 cup coarse sea salt

Instructions
 

  • Use 1/4 cup herbs to each 1 cup of coarse sea salt
  • Blend herbs and sea salt until combined well.
  • Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
  • Allow mixture to dry in an area away from direct sunlight for 1-2 days.
  • Once dry put salt/herb mixture back into the food processor and pulse several times.
  • Store in dry container with air tight lid.
  • Keep in a cool, dry area and use within six months for best flavor.

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