Making Herb Salt

I am so excited to have discovered this wonderful new way to use Herbs in the kitchen!! (This feels exactly like the herbal equivalent of Marilyn Monroe’s exclamation upon discovering diamond tiaras in Gentlemen Prefer Blondes, “I just love finding new places to wear diamonds!” - that is SO me right now with this herb salt.)

Apparently this is the equivalent of herbal bouillon (read: gold bullion) and it is a magical flavoring for soups, stews, and sauces, salads, vegetables, and more. Instead of chicken-flavor and chemicals, this version one is overflowing with herbs and minerals, made from the most life-giving materials our great planet has to offer.

At first I was skeptical of the 4:1 plant to salt ratio by weight. Looking at it you think, there is no way that tiny little tablespoon of salt is going to preserve that cup and a half of herbs… but it does.

Gorgeous wild oregano that carpets our yard!! A fabulous anti-viral/anti-fungal healer.

I will admit, I tripled the salt the first time I made it - which works great too - but the 4:1 ratio is actually effective, so you feel free to trust it if you want to. I made my first batch with Wild Oregano that literally carpets our yard - I’ve heard that others have done Italian blend and also Rosemary + Lemon Zest which I can not wait to try!!

Finely chop the herbs and mix in sea salt in a 4:1 (plant:salt) ratio and pack into jars! Refrigerate.

Little Pots d’ Herb Salt, I’m over the moon for these!!

I’m using this stuff EVERYWHERE!! (This is the over-salty first batch, so good though! :)