Saltedherbs Recipes

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HOMEMADE HERB SALT



Homemade Herb Salt image

Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 2h5m

Yield 72

Number Of Ingredients 4

½ cup coarse sea salt
¼ cup packed fresh rosemary leaves
¼ cup packed fresh lemon thyme leaves
1 cup sea 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.

Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 1760 mg

SALTED HERBS



Salted Herbs image

This comes from a Canadian web site, here is what was said about these herbs:These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J.Y. Roy of St. Flavie, Quebec. This recipe comes from the Metis district."

Provided by LAURIE

Categories     Vegetable

Time P14DT10m

Yield 7 cups

Number Of Ingredients 8

1 cup chopped fresh chives
1 cup chopped fresh savory
1 cup chopped fresh parsley
1 cup chopped fresh chervil
1 cup grated carrot
1 cup chopped celery leaves
1 cup chopped green onion
1/4-1/2 cup coarse salt

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.

Nutrition Facts : Calories 18.2, Fat 0.2, Sodium 4071.6, Carbohydrate 3.8, Fiber 1.5, Sugar 1.5, Protein 1

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