The end of the warm weather means it will soon be time for fluffy slippers and open fires. It means the start of soup season, and of course nothing is as nice as honey on toasted fresh sourdough, on a cold Winter morning. But the cooler weather also means the end of some delicious Summer herbs. Let us show you how to preserve some herbs by making homemade herb salt, so that you can keep those flavours all Winter long!
What herbs make good homemade herb salt?
Herbs are an absolute necessity in any cottage kitchen garden. All Summer long, its such a treat to be able to wander out the back door and grab a fistful of flavour for the kitchen. Keep that yumminess going into the cooler weather with your own homemade herb salt! My favourite herbs to use are:
I like to make some as combos too, such as Rosemary & Thyme, and Basil & Oregano. There are so many great options for homemade herb salts, but these are my go-tos – these are all on my list of ESSENTIAL HERBS YOU NEED FOR A COTTAGE KITCHEN GARDEN and are all so EASY to grow!
You will need:
- around 3 cups (loosely packed) of your chosen herb
- half a cup of salt – I like to use pink salt, as the colours look so good! But you can literally use any salt you like here
- blender or food processor
- oven tray
How to make your homemade herb salt:
- Wash & dry your herbs thoroughly. Remove stems and any damaged leaves, and lay flat on an oven tray.
- Place into a 50 degree oven for a couple of hours. You dont want to cook/bake your herbs, the goal here is to dehydrate them a little. When they look to be about 50% dried, remove them from the oven.
- Place into a blender/food processor with your salt.
- Blend until the herbs have melded into the salt, and it looks nicely uniform.
- Place into a jar!
Your homemade herb salt will last in the fridge for at least 6 months. Add to any dish you would normally add that herb to. Remember that you have combined it with salt though, so you will probably want to replace any normal salt in your recipe with your fancy homemade herb salt!
Leave a Reply