Season the Salt

 

 

 

 

 

 

 

 

 

The mobile collection of culinary herb pots placed on the deck strategically next to my kitchen door for easy and speedy access, of course.

If I ask my kids to get some Oregano from the garden, they’ll ask me how it looks.

My son only knows how Rosemary and basil look because they are his favorite herbs. I ask for thyme and I’ll get savory.

For crying out loud…

 

 

 

 

 

 

 

 

 

 

Feel the explosion of taste on your palate with a simple concoction of salt and herbs.

I picked the herbs from my garden. You can use whatever you have in hand.

You can’t go wrong at all with this mixture. Just make sure the herbs are completely dry if using fresh herbs. The other option is of course to substitute fresh herbs with dried ones.

 

Ingredients:

The herbs  on the picture above from left to right:

A few sprigs of

Celery leaves

French tarragon

Thyme

Oregano

Winter savory

Summer savory

Lemon mint

Rosemary

Basil

4 dried chilies, deseed

Zest of 1 lemon

1 cup course sea salt

 

Method:

1. Wash the herbs and dry them completely.
2. Leave them overnight if you can to air dry the leaves.
3. Finely chop the herbs, zest and chilies.
4. Pulse the herbs, zest and chilies a few times in the food processor.
5. You can use a stone mortar and pestle but it’s faster with a food processor, as well the herbs  are not crushed.
6. Spread them on a tray and leave it out on the kitchen table for a few hours for the moisture to evaporate.
7. Give it a good shake and put it in a cute bottle.

 

The infusion of herbs and salt will get stronger over the days.

It’s a great condiment to have on the kitchen table.

Try them on salads or as a rub on meat.

Mix the herb salt with mayonnaise for sandwiches – your kids won’t know what hit them.

 

 

 

 

 

 

 

 

 

 

 

 

The finished product above. Makes a great gift or mix it into savory dinner rolls and watch them disappear.

Recipe to follow.

Do let me know how yours turns out.