Homemade Herb Salt
Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Gallery
Read the full recipe after the video.
Recipe Summary test
Ingredients
72
Original recipe yields 72 servings
Directions
Chef's Notes:
I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don't work as well.
Yes, the color will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. There is no shelf-life limit, and this can be kept indefinitely.
Nutrition Facts
Per Serving:
0 calories; carbohydrates 0.1g; sodium 1760mg. Full Nutrition
