Home cook: Sharmini Jayawardena
Making herb salt is a good way of preserving your herb harvest*. They taste great in anything you want salted.
They can be given as gifts to foodies and hostesses or as wedding favours and as house warming gifts.
2 handfuls of single or mixed fresh herbs
(A Tuscan blend of rosemary, sage, thyme and garlic or a marinara blend of basil, parsley, oregano and garlic are possibilities)
I used our own harvest from our little herbarium, rosemary, basil and oregano.
2 cloves garlic
1/2 bag of sea 🌊 salt
1. Harvest and wash the leaves.
2. Dry the leaves.
3. Follow the pix below to your very own herb salt bliss!
Herb salts give that oomph to any dish – as a marinade in barbecues, to be sprinkled over your tomatoes or other vegetable like potatoes or beans, and in fries. Added to stews, casseroles and eggs, it elevates your dishes to another level.
It’s great on fish, poultry and even pop corn!
Use them in adding flavour to your sauces.
Once you have harvested your herbs select the best leaves, give them a good wash and dry them thoroughly, before proceeding with making the herb salt.
Make sure you don’t mix Asian herbs with western herbs. So, do not combine Thai basil or Vietnamese mint with sweet basil or the Italian varieties of basil, oregano, rosemary, thyme or sage.