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.
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:
0.3 calories; proteing; carbohydrates 0.1g; fatg; cholesterolmg; sodium 1760mg 70% DV.
Full Nutrition
