Herbal salt

It’s autumn in Germany and the last fresh herbs on my balcony sprout.

I thought `What can I do, so that I keep the feeling of summer?’ I harvested the herbs for seasoning salt. The herbal salt is super durable, as the salt preserves the herbs and thus can be used in the winter, the salt. The herbal salt is super fast and easy to prepare and is an absolute eye-catcher for your table.

How you make your own herbal salt, you will learn here.

The standard recipe consists of rosemary, basil and oregano. Of course you can use your own herbs as needed. For example, a combination with dill goes well with fish dishes.

Ingredients:

• 200g salt – prefer sea salt
• 1 bunch of basil
• 1 branch of rosemary
• 3 branchs of oregano

Preparation:

1. After harvesting herbs, it’s important to wash the branchs.
2. Remove the leaves from the branches and put them in a blender. I left out the stems, because they were already a bit woody with me, if you have young branches, you can fill the branches directly into the blender.
3. Crush the herbs as finely as you want. If you have very coarse salt, you can finely grind this together with the herbs.
4. After you have ground the herbs, spread them on a baking sheet with baking paper. When you have ground the salt together with the herbs, you must distribute the total mass on the sheet. This is important because all moisture must be removed for durability.
5. Place the oven at 50 degrees for 45 – 50 minutes. Leave the oven door ajar to allow the moisture to escape. I clamp a wooden spoon in the oven door.
6. After the herbs have dried, you can mix them with the salt, if you have not already done so before the drying process.
7. Fill the herbal salt into a beautiful container.

The salt is perfect as an eye-catcher on the dining table or as a small gift.

It goes well with oven-baked vegetables, potatoes or meat dishes or simple as a topping on a bread with avocado or vegetable spread.

Enjoy 💚