Herbal Infused Salts
A step-by-step on preserving fresh herbs as herbal salts and herbal salt blends for year-round cooking
- 1/2 Cup Coarse sea salt or kosher salt
- 2 Cups Fresh herbs Loosely packed
- 1 Tbsp Lemon zest Or lemon peel
Preheat the oven to 200 ° F. In a large bowl mix the salt and the herb leaves together. Pour mixture onto a cutting board and use a sharp knife to chop/mince the herbs and salt. The salt will allow you to incorporate the herbs better and chop the herbs without them flying all over. Alternatively use a food processor to chop the herbs and salt together, but make sure not to over-process or you will get a paste.
Line a cookie sheet with a piece of parchment paper and spread the salt out to dry for 24 to 48 hours if you are in a warm dry region. If you are in a humid climate, place the cookie sheet into the oven on it’s lowest heat (usually 200° F) and let dry for 1-2 hours. Check occasionally to ensure it doesn’t burn (set a timer)
After the herbal salt is dry, set it on the counter to cool. When cool pour it into a tightly sealed container and store in your pantry or a cool dark place. Use as you would a regular salt in cooking being careful not to oversalt. Start with a little, taste as you go along until it is to your liking.
Recipe can easily be doubled or halved.
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1770mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 316IU | Vitamin C: 5mg | Calcium: 6mg | Iron: 1mg