Salted Herbs
photo by mammafishy
- Ready In:
- 336hrs 5mins
- Ingredients:
- 2
- Yields:
-
1 1/2 c
ingredients
- 1 cup salt
- 1 cup fresh herb
directions
- Put a 1/4 in layer of salt in a clean jar.
- Pack alternate layers of fresh herbs and salt in a glass jar. The salt layer should just barely cover the herbs.
- Top with remaining salt.
- Store tightly covered in a dry cool place.
- Pick out herbs to use in cooking. Or when herbs are dry (2 to 5 weeks) grind the salt and herbs together in a blender then place in a shaker for use at the table.
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Reviews
-
Just checked on my jar of salted herbs after several weeks in the cuboard. LOVE IT!! I used Kosher salt so when I went to blend in the food chopper it wouldn't break down so much. Just found some 1/2 pint, wide mouth Ball jars called 'Collection Elite' that I thought I could use for Christmas gifts and the salt looks great in them. I will be doing this again next summer for sure. Thanks for sharing a great idea!
RECIPE SUBMITTED BY
Married mother of twins. I very seldom ever use recipes as they are written, always modifying and adjusting them. Many times I will take three or four different recipes and come up with a new recipe based on those.
<img src="http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg">