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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8uuqLlA0tM8WPEHlEY43NnxGlr86Z8atB4wJ5vvHNl2kPg74yxUgX-VmcNya80eV0ejqL9DeYaGQ7qchpMeYdIsuVfXpVJXjDvxdLw7gdGLaOkrPP7k1_bdDZ7eF3LQpduMDVsw/s400/salt.jpg) |
We chose rosemary, lemon zest, and pink Himalayan salt for this batch. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiDQ9b6YLc2cQ7FphRY74wfz3GcN_-8brrkcOVArPLY1Bb34Mh79KmD2XykUXgRi6Oi_xmIGfgE-rvJf4PkPmE6jtgqjG9pmSoHg5HrXHLe2yVA87Ed1x8CB-Qk_HVOrkFIVAEcg/s640/salt+1.jpg) |
This ran in the magazine a few issues back. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5Ny-HheGa-1W7zvREEtb62STWS6QAU-Zw0uMvHF1vQzf-VT-MRpLV3_dLzNhjxFvPd7_dQEmCTxj75EZxQ4ZTXZXTI_R9wcaTNLOScczDtEhucmlxd2fJtIU0jtye1PNsu4v4Q/s400/salt+2.jpg) |
We don't grind it until it is uniform, but you can. |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNytGp01xmvyfiNIePl1DzrJbMzwfSJjr-G72-oHqhV58mvZ8TcFKxqT3b-i4Azjpgb4FFysTk9WogNkmeuIADqP7Q6EdYbFD10Et0Bh_rq3mOOy21pGMLg-ucFSBNVUNKL32J3A/s400/salt+3.jpg) |
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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