The herbs in my garden are slowly fading and stepping out my back door to cut those wonderful fresh flavors will soon be a thing of the past! I’m preserving my herbs in several ways this fall to save their sunny deliciousness for the long winter ahead. I’ve made several kids of GARDEN HERB SALTS to “fininsh” our dishes here at StoneGable and to give as gifts. This is such an easy and feel-good thing to do! If you don’t have garden herbs get fresh herbs from your grocer’s.
Here are a couple tips for great herb salt…
- use the freshest herbs you can find
- wash and air dry them before using them in this recipe
- you can also use a little lemon zest grated finely in this recipe too
- store in an airtight container. I use a Mason jar.
- make multiple batches using different herbs
- 2 cups salt, divided
- 1/2 cup fresh parsley
- 3 TBS fresh chives
- 2 TBS fresh rosemary
- 1 tsp thyme
- 1/4 tsp red pepper flakes
- Preheat oven to 200 degrees.
- Add the herbs and pepper flakes into the bow of a food processor fitted with a blade and pulse to rough chop. Add 1 cup kosher salt and pulse until combined. Don't pulverize it, just mix it. The salt will turn green. That's good. Remove to a parchment lined baking sheet and cook for 30 minutes. The goal is to dry out any moisture from the herbs.
- Pour the herb salt into a bow and add the remaining cup of kosher salt. Store in an airtight container.
- Use to "finish" a savory recipe!