Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly. 1/2 cup coarse salt (I use and love this one).3 loosely-packed cups of fresh herbs of your choice (see list above).Here are a few good options, but the sky’s the limit: Just think about the herbs you like to eat together, and make your custom herb salt blends according to what your palate prefers.
My herb salt is pretty heavy on the parsley, because I have parsley coming out my ears, but I also toss in handfuls of whatever else I have growing. What more do you need? Although I’ll still probably dry my herbs or save them in oil, this is officially my new favorite way to preserve herbs. Preserving herbs in salt is an old method that works beautifully for two reasons: There are plenty of different ways to preserve fresh herbs for later, but I recently stumbled upon a technique I hadn’t previously used (I know, I must live under a rock, huh?)
I either have an obscene amount of fresh parsley, or none all all.
#Recipe with spike seasoning windows#
(Previously, my south-facing windows have not been conducive to growing stuff…) The first thing I’m doing once our home addition project is complete is setting up some windowsill herb gardens so we have fresh herbs all year long. Compares to the flavors of fresh herbs picked footsteps from your door. This morning I tip-toed out on my front deck to pick fresh sage leaves for the pork chop recipe I was putting in the crockpot, and momentarily mourned the fact I can’t enjoy those flavors all year long…
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