Looking for a way to preserve your fresh herbs so you can use them long past the summer months? One easy way is to make an herb flavored salt. This can be for one herb or a mixture of your favorite herb flavors.
You will need:
2 cups Pink Himalayan Sea Salt, fine ground works best.
6-8 cups of herbs, very loosely packed, stems removed.
Wash your herbs and make sure they are completely dry before beginning. Place herbs in a food processor or blender. Add 1 cup of Himalayan salt. Pulse until coarsely ground. Continue to pulse until very finely ground. Mix in remaining cup of salt.
Pour mixture on cookie sheet covered with parchment paper and spread evenly. Bake in 200-degree oven for 20 – 30 minutes, until herbs have completely dried out. You can stir halfway through to insure they are drying evenly. Let come to room temperature. Store in an airtight container, such as a glass jar, in a cool dry place.
Enjoy and use your herb flavored salt in any of your cooking dishes.
Good herbs to use: Basil, parsley, sage, thyme, rosemary, oregano, fennel, or whatever your favorite is to cook with.
Recipe by Cindy Anderson