Herbs salts are just what they sounds like, a mixture of herbs and salt. Their extraordinary quality is rooted in their simplicity and elegance. And their ability to bring complexity and yum-factor to a multitude of dishes is noteworthy.
Salt is a mineral with drawing and purifying qualities that has a deep affinity for water and absorption. Salt draws and releases moisture as circumstance dictates. These qualities make salt a superb partner for drying herbs and absorbing the aromatic components of the plants. We can imagine that the making of herb salts is an age old method.
To prepare you will need the following ingredients and tools:
Method is thus:
Combine equal parts salt with fresh herbs by volume. Add both to a food processor and process until texture is uniform and appealing. Spread mixture onto a tray lined with parchment paper in a dry, warm/ room-temp room out of direct sunlight. The herbs will dry in a matter of days in the above environment. You can run your fingers through them to assess dryness. Once dry store in an jar. Make a great gift.
Herb salts are an easy way to brighten dishes such as roast vegetables, potatoes, popcorn, soups, eggs, dipping oils, and salads. The sky is the limit! Enjoy!
Susan Staley is a clinical and community herbalist staff member with Railyard Apothecary. She deeply values those herbs and plants commonly available to us today in most grocery stores, and the where the edge blurs between food and medicine. You can schedule a conversation with her or other members of Burlington Herb clinic here.
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