Fresh Herbs Preserved in Sea Salt

Looking for another way to hang on to those gorgeous fresh herbs?  In our Fresh Herbs article we have shared our favorite tips for {Growing, Harvesting, Using, Storing, Freezing and Drying}.  Preserving Fresh Herbs in Sea Salt was a wonderful new discovery. 

Place your fresh herb of choice and coarse sea salt into your food processor or blender.   I used Lemony Thyme for this batch, of course :) What a beautiful blend with hints of citrus flavor.  I’m already thinking forward to my next batch.  Cilantro & Mint will be my next blend.

Once blended pour herb salt blend evenly onto a parchment line shallow rimmed baking sheet.  Cover with cheese cloth and allow to dry for 24 – 48 hours.  Then give another blend before storing.

• Use 1/4 cup herbs to each 1 cup of coarse sea salt
• Blend herbs and sea salt until combined well.
• Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
• Allow mixture to dry in an area away from direct sunlight for 1-2 days.
• Once dry put salt/herb mixture back into the food processor and pulse several times.
• Store in dry container with air tight lid.
• Keep in a cool, dry area and use within six months for best flavor.

Source: Pure Grace Farms link

Store salt in a clean dry air-tight container.  The salt blend will keep it’s lovely herb flavor for up to six months.

Fresh Herbs Preserved in Sea Salt would make a beautiful hostess or holiday gift.  I’ve already used my salt in a sweet potato pumpkin soup and again today in my Mardi Gras rub for our roast chicken.

Fresh Herbs Preserved in Sea Salt

Pure Grace Farms

5 from 1 vote

Print Recipe Pin Recipe

Ingredients

  

• 1/4 cup fresh herbs such as lemony thyme, mint, cilantro, tarragon, basil
• 1 cup coarse sea salt

Instructions

 

• Use 1/4 cup herbs to each 1 cup of coarse sea salt
• Blend herbs and sea salt until combined well.
• Pour salt and herb mixture evenly onto a parchment lined baking sheet and cover with cheese cloth.
• Allow mixture to dry in an area away from direct sunlight for 1-2 days.
• Once dry put salt/herb mixture back into the food processor and pulse several times.
• Store in dry container with air tight lid.
• Keep in a cool, dry area and use within six months for best flavor.

Other recipes you might enjoy:

Cucumber Basil Martini Spring Chopped Salad Delivers Comfort