Peppery herb salt with fresh garden herbs
- 230 g Sel Marin (coarse sea salt)
- 100 g fresh herbs
- eg: Rosemary, thyme, dost (wild oregano), savory, yarrow leaves, basil, sage, parsley, marjoram, chives, some lavender flowers, depending on the season also wild garlic
- From the flavor-intensive herbs such as rosemary and oregano do not take quite so much.
Preparation:
Pluck the leaves from the stems of thyme, dost, rosemary and sage. With all other herbs you can also use the stems.
Grind the herbs and salt in a kitchen blender until fine or coarser, depending on the desired grain size.
Then spread your salt mixture on a baking sheet lined with baking paper and dry the whole thing at 50 degrees top/bottom heat in the oven with the oven door slightly open (put a wooden cooking spoon in between) for about 3 hours.
After that, put the herbal salt mixture again briefly in the blender and fill into your clean jars.
Recipe tips:
You can season with your peppy green salt e.g.: salad dressings, herb butter or quark, all kinds of vegetables, soups or sauces as well as meat dishes.
We recommend it as a finish after cooking, so the freshness is best preserved.
Mixing more salt than fresh herbs will keep your salt for a long time.
Tip:
You can of course also use dried herbs, then you don't need the oven drying time of course, but you also don't have such a peppy green color, because the dried herbs give more of a brownish-grey color.
