Prep 5 mins
Cook 336 hrs
This was an old method of preserving herbs and flowers. This is a great method of helping to reduce the amount of salt you use at the table.
- 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.
This is a wonderful to keep herbs once winter approaches! I'm going to do this every year. I'm thinking a salt grinder & some of this salt will make nice Christmas gifts. I used kosher salt. This was made for the Aussie Swap 11/07. :)
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!
Just made the Salted Herbs . . . very easy! Will be back in a few weeks to update with the results. Thanks Nyteglori!