Monday, August 28, 2017

Salt Blends from Your Garden (or Produce Section)


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.



We chose rosemary, lemon zest, and pink Himalayan salt for this batch.
This ran in the magazine a few issues back.

We don't grind it until it is uniform, but you can.
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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