Salted Herbs Recipes

Steps:

• Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
• Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

Steps:

• The herbs are cut finely with a sharp knife, in the order they ripen in the garden (chives, onion tops, savory, chives again, onions, parsley, chives again).
• Each layer is covered with a cup of salt, and jar is kept in the cellar or fridge.
• I plant seed onion bulbs, parsley and summer savory in May in my herb garden. The onions are spaced closely and 2/3 of them are cut as green onions, or scallions.
• The Salted Herbs are ready to use when the weather is cold enough to make soup on the wood cook stove. Add herbs to soup until the soup is salty enough.
• For less salt, wash herbs, before adding to soup.

Steps:

• 1. Finely chop all herbs and carrots, and mix them together in a bowl. The original recipe only specified using equal amounts of all the herbs, so adjust the amounts as needed to fill the canning jar you choose.
• 2. Pack the chopped mixture into a sterilized canning jar in layers, generously sprinkling each layer with the coarse salt. Once jar is filled, sprinkle 2 tbs of cold water over top of everything. Cover jar and set aside for a few days before using. Keeps well if you only use clean utensils to scoop it out each time.
• 3. Use as a seasoning when making soups, stews, omelets, stuffing, etc.
• 4. Store jar in a cool, dry place out of direct sunlight.

Steps:

• Put a 1/4 in layer of salt in a clean jar.
• Pack alternate layers of fresh herbs and salt in a glass jar. The salt layer should just barely cover the herbs.
• Top with remaining salt.
• Store tightly covered in a dry cool place.
• Pick out herbs to use in cooking. Or when herbs are dry (2 to 5 weeks) grind the salt and herbs together in a blender then place in a shaker for use at the table.

Steps:

• In a large bowl, combine herbs and vegetables.
• Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt.
• Repeat layers until all of the herb mixture and salt is used.
• Cover and refrigerate for 2 weeks.
• Drain off accumulated liquid and pack herb mixture into sterilized jars.