Salted Herbs

"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."
 
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photo by mammafishy photo by mammafishy
photo by mammafishy
photo by mammafishy photo by mammafishy
photo by Galley Wench photo by Galley Wench
Ready In:
336hrs 5mins
Ingredients:
2
Yields:
1 1/2 c
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ingredients

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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

  1. Elmotoo
    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. :)
     
  2. mammafishy
    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!
     
  3. Galley Wench
    Just made the Salted Herbs . . . very easy! Will be back in a few weeks to update with the results. Thanks Nyteglori!
     
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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">
 
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