My sage has overtaken one of the beds almost completely (the other bed is dominated by lemon balm and I am making lots of jelly and cordials).... so what better way to use savoury herbs than in making your own herbal salt.... so easy and if you keep the jar in the fridge - lasting forever with the salt preserving the freshness of the herbs beautifully.
I am not giving measurements here as it all depends on the herbs you have available - there is no strict rules but keep in mind that the mix of herbs will determent the flavour of the salt. Also keep in mind that 'wet' herbs as chives are not well suited for this salt. In my last batch of herb salt, I used mostly sage and rosemary which will go well in Italian cooking but feel free to use your own judgement.
- Garlic, chopped
- Dried Chillies, crumbled
- Zest of one lemon
- Sea Salt - fine grind (the finer the grind the more uses for the salt) about 350 - 500g
Rinse the herbs well and let to dry overnight on a flat surface.
|Minced Herb Mix|