Salted Herbs Recipes

HOMEMADE HERB SALT

Steps:

• Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
• Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

HERBES SALEES (SALTED HERBS)

Steps:

• 1. Finely chop all herbs and carrots, and mix them together in a bowl. The original recipe only specified using equal amounts of all the herbs, so adjust the amounts as needed to fill the canning jar you choose.
• 2. Pack the chopped mixture into a sterilized canning jar in layers, generously sprinkling each layer with the coarse salt. Once jar is filled, sprinkle 2 tbs of cold water over top of everything. Cover jar and set aside for a few days before using. Keeps well if you only use clean utensils to scoop it out each time.
• 3. Use as a seasoning when making soups, stews, omelets, stuffing, etc.
• 4. Store jar in a cool, dry place out of direct sunlight.

SALTED HERBS

Steps:

• 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.

SALTED HERBS

Steps:

• In a large bowl, combine herbs and vegetables.
• Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt.
• Repeat layers until all of the herb mixture and salt is used.
• Cover and refrigerate for 2 weeks.
• Drain off accumulated liquid and pack herb mixture into sterilized jars.