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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.

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Fresh Herbs Preserved in Sea Salt
 
Author:
Ingredients
  • ¼ cup fresh herbs, such as lemony thyme, mint, cilantro, tarragon, basil
  • 1 cup coarse sea salt
Instructions
  1. Use ¼ cup herbs to each 1 cup of coarse sea salt
  2. Blend herbs and sea salt until combined well.
  3. Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
  4. Allow mixture to dry in an area away from direct sunlight for 1-2 days.
  5. Once dry put salt/herb mixture back into the food processor and pulse several times.
  6. Store in dry container with air tight lid.
  7. Keep in a cool, dry area and use within six months for best flavor.

 

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