Скачать или смотреть Summer Recipe Series: Herb Salt

This time of year, the garden and farmers markets are overflowing with fresh herbs. This recipe for Herb Salt will help you to preserve the intensely fragrant oils in salt while drying out the herbs themselves. After a just a few minutes with a food processor and long slow bake in a low oven, you'll have jars of summer to sprinkle over meats, vegetables, breads.....anything! I'm totally obsessed.

*****

Herb Salt

2 cups herb leaves, washed and well-dried
2-4 cloves garlic, optional
1 cup kosher or sea salt (I used Himalayan pink salt)

For the Mediterranean blend, I used a mix of rosemary, thyme, savory, sage and marjoram.

Pulse 1/2 c. salt with the herbs and garlic, if using, until the herbs are uniformly chopped into very small pieces. You do not want a paste, so stop before you get that far. Add the remaining 1/2 c. salt to the mixture and pulse a few times to blend. Spread evenly on a sheet pan and bake at 170 (or your lowest oven setting) for about an hour, or until dried out. Store in airtight jars and use on everything!

********
Connect with us on all of your favorite social media:

facebook.com/kitchenongoshen
instagram.com/kitchenongoshen
tiktok.com/@kitchenongoshen

******

The fantastic music is "Eyes Haven't Seen: Ears Haven't Heard," courtesy of Rodney Block, facebook.com/rodneyblockmusic and instagram.com/mobettablock!