killabrown420
Active member
Has anyone tried this with our favorite herb? It was in a container herb garden article. I can only imagine what kinds of flavors you could create.
"Salting Herbs
You can dry herbs in salt and use the flavored salt to season your foods. Salt draws moisture from herbs and at the same time absorbs some of their essential oils. It works best with thin-leaved herbs such as savory, rosemary, marjoram, dill, tarragon, and thyme, but it can be satisfactory with most large-leaved herbs such as basil if you use fewer leaves and more salt. Here is how you dry herbs in salt.
Harvest the herbs you want to use, either a single type or a blend of complementary herbs. Wash them and dry them well with a thick towel. Then remove any thick stems or inedible parts. Chop the herbs up finely if you intend to use the salt and herb blend directly for seasoning. Now take a container of non-iodized or kosher salt and an airtight container such as a canning jar or freezer container. Put a 1/4-inch layer of salt in the bottom. Then sprinkle on a thin layer of herbs. Cover the herbs with another layer of salt, and continue in this manner until you have used up all your herbs or reached the top of the container. Cover the top layer of herbs completely with salt and seal the jar.
In about a week, the herbs will be dry. You can pull out individual sprigs and crumble them into dishes as they are. Or you can brush off the extra salt before you use them. If you want to use the herbed salt to sprinkle on a variety of foods, blend the herbs together with the salt thoroughly. Then pour into a smaller, airtight container that you can keep on your kitchen counter or dining room table. "
"Salting Herbs
You can dry herbs in salt and use the flavored salt to season your foods. Salt draws moisture from herbs and at the same time absorbs some of their essential oils. It works best with thin-leaved herbs such as savory, rosemary, marjoram, dill, tarragon, and thyme, but it can be satisfactory with most large-leaved herbs such as basil if you use fewer leaves and more salt. Here is how you dry herbs in salt.
Harvest the herbs you want to use, either a single type or a blend of complementary herbs. Wash them and dry them well with a thick towel. Then remove any thick stems or inedible parts. Chop the herbs up finely if you intend to use the salt and herb blend directly for seasoning. Now take a container of non-iodized or kosher salt and an airtight container such as a canning jar or freezer container. Put a 1/4-inch layer of salt in the bottom. Then sprinkle on a thin layer of herbs. Cover the herbs with another layer of salt, and continue in this manner until you have used up all your herbs or reached the top of the container. Cover the top layer of herbs completely with salt and seal the jar.
In about a week, the herbs will be dry. You can pull out individual sprigs and crumble them into dishes as they are. Or you can brush off the extra salt before you use them. If you want to use the herbed salt to sprinkle on a variety of foods, blend the herbs together with the salt thoroughly. Then pour into a smaller, airtight container that you can keep on your kitchen counter or dining room table. "
