There are so many great ways to preserve culinary herbs for later use, and salt blends is one of them. This is just one - but you can try all kinds of things!
We make them in very small batches. For us, 1/2 cup is more than enough until the next season rolls around, but you might want to make them for gifts.
Give them a try. You'll be glad you did.
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| We chose rosemary, lemon zest, and pink Himalayan salt for this batch. |
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| This ran in the magazine a few issues back. |
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| We don't grind it until it is uniform, but you can. |
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| We really enjoy tiny bits of the ingredients, popping up here and there. The lemon and rosemary really shine on poultry or fish, and all kinds of pastas and veggies. |
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