Fresh Herb Salt is so easy to make. The perfect way to preserve all those wonderful garden/market herbs.
If you are looking for a unique and tasty way to preserve fresh herbs, then Fresh Herb Salt is the answer. This lasts for months, is so easy to do, and it makes an awesome hostess gift too!
Recently a good friend of mine messaged me and asked if I had ever heard of fresh herb salt? Other than processed seasonings you find at the store, I said no. Well, this got me curious as to what she was talking about. She had seen them at the local market, so I had to find out what these were.
After some research on the web, I found out that this has been done for years. This is a way to preserve fresh herbs. It seems to be very popular in Quebec and eastern Canada. Also known as Herbes Salées, it is made around the world, and there are slight variations as to how this is done.
I looked at several methods and recipes. Food & Wine has a recipe that completely dries the herb/salt blend. The Healthy Foodie uses the traditional Quebec recipe that includes the addition of vegetables. Well Preserved uses a “layering” method in the jar.
There is no right or wrong method of doing this. It all boils down to personal preference. After all this research, I decided on a variation of the recipe I found on The Prairie Homestead.
Since I am a sort of a spice collector, trying this was right up my alley. It’s so great getting all the wonderful fresh herbs. This preserving method is different from the regular freezing in oil method. You know the one where you put fresh herbs and oil in an ice cube tray. If not, The Kitchn has a great post on it. I have a lot of cubes in my freezer right now.
You can create your own signature blend using any herb combination you wish. That is the neat thing, each time you make it, the flavours can be different.
For this blend, I used rosemary, basil, and savory. I also added some fresh garlic.
Wash the herbs, remove any stalks/stems, and spread on a cloth and let dry. I let them sit on the counter for about an hour before I used them.
The rest is so easy. Place about 3 cups of herbs in a food processor, add the garlic and the course salt. Pulse until it resembles a coarse grind. Be sure not to over process as you do not want a paste/puree texture.
If you do not want to use a food processor, you can do everything by hand. Chop the herbs and garlic. Add the salt and continue to chop until you reach a coarse consistency.
At this point, you can place your mixture directly into a jar. If you want it to be drier, spread in a single layer on a baking sheet and let it air dry for a bit. I placed mine right in the jar.
This will now keep for months in the fridge. You have some incredible tasting herbs to add to your favourite recipes. One word of caution, it is SALTY so you may have to make adjustments to the amount of additional salt you add to recipes.
I just used this in my pizza sauce, and it was fantastic. It also would be perfect for soups, stews, and pasta sauces. Add it to meatballs or rub it on meat. The uses and flavour combinations are endless!!
Next time you want to try some easy preserving, Fresh Herb Salt has got to be the easiest method I know.
- 3 cups of fresh herbs (loosely packed)
- ½ cup coarse sea salt
- 1 clove of fresh garlic (or more if you wish)
- Wash herbs, remove stalks/stems
- Arrange in a single layer on a towel,
- Let air dry for about an hour until all moisture is gone
- Place herbs in the food processor
- Add garlic and salt
- Process until it reaches a coarse consistency (DO NOT over process)
- Place in a jar, and keep in fridge
If you don't want to use a food processor, you can chop the herbs and garlic by hand. Add the salt and continue to chop until you reach that coarse consistency.