Herb-infused salt for the holidays

Audrey

This fresh herb flavored salt has become my little kitchen must-have. It's an all-purpose ingredient you can add to soups, veggies, popcorn, etc. Everywhere except where you don't salt! And it gives soups serious oomph you'll see. It also makes a superb host gift!

Level

Beginner

Preparation

10 min

Contains

about 500 ml

Conservation

up to 1 year in the fridge

Ingredients

  • 1/4 cup of fresh thyme
  • 1/4 cup of fresh rosemary
  • 1/4 cup of fresh chives
  • a few fresh celery leaves
  • 1/4 cup of fresh sage
  • 1 cup of medium or coarse salt
  • a glass container, like a Mason jar

You can adjust the herb proportions to your own tastes, but a ratio of 1 part herbs to 1 part salt works well. It's important that your fresh herbs aren't wet when you chop them. After washing them, make sure to dry them well.

Preparation steps

1. Chop the herbs. Set aside.

2. In a bowl, mix the salt and the herbs.

3. Store in the fridge in a glass container, like a Mason jar. The salt keeps quite a long time, several months. I kept mine for at least 10 months, until there wasn't a crumb left. Psst, psst... Over the first two weeks, the salt takes on the flavor of the herbs and gets better and better. DE-LI-CIOUS! Psst! You can also run your herbs and salt through the food processor (herbs first, then once they're roughly chopped, add the salt). Mariane did it and loved it. It gave a nice, fine, green result.

How to use it

Use it like you'd use any salt! We trust you on this one, you'll figure it out.

FAQ