Herb Salt Recipe From The Garden
There are many culinary uses for herbs, whether dried or fresh. One of my fellow bloggers from Austrailia has a great recipe for Herb Salt. Trudi uses the salt for salad dressings, soup stock, or anything she deems appropriate. Her favorite herbs for the recipe are Celery Leaves, Parsley, Summer Savory, and Tarragon. Basically, any herb at her disposal. To add some color interest to her salt, Trudi mixes in a little Chilli Powder, Calendula and Borage Flowers.
IMPORTANT: Remove all moisture from you herbs
Trudi dries the herbs in her Vacola Dryer under 50 C (100 F), in order preserve their green color. Some herbs, like Basil, take longer than others, but the process usually takes about 1 day and 1 night. Food dehydrators can be expensive but are a great investment if you plan to dry herbs, flowers, and other foods regularly. For the impatient types, you can dry herbs in a conventional oven to speed up the process. Place the leaves on a cookie sheet and warm the temperature to no more than 180 F for 3 to 4 hours with the door propped open. >>More info on Harvesting and Drying Herbs
If you’re making large batches at a time, be sure to gather plenty of leaves from your garden. Drying herbs will dramatically shrink your original amount. Once the herbs are dried, crush them by hand or give a whirl in a food processor for a fine texture. Finally, mix together well with sea salt.
Thank you Trudi for sharing your recipe and allowing me to share with others!