Let there be work, bread, water and salt for all. – Nelson Mandela
Sea salt is a simple and tasty alternative for preserving fresh homegrown herbs. The fresh herbs permeate every ounce of the salt mixture and release a fragrant intoxicating aroma. Sea salt made with fresh basil, mint, and thyme is delicious for seasoning pure food recipes. They also work as great body scrubs. Make some for yourself and to give as gifts, because everyone appreciates a nice home made touch. Sea salt makes a wonderful preservative. Once fresh herbs are blended, dried, and bottled, refrigeration is not necessary. Shelf life is about 6 months. Right around the time your next crop of fresh herbs will be popping up in the garden.
Home made sea salt mixtures go hand in hand with eating pure food and sustainable living. By making your own, you are reducing your dependence on grocery stores and the associated cost with buying these seasonings. Store bought varieties also have silicon dioxide in their mixtures to prevent the salt from caking, not something I am too keen on eating. The home made sea salt mixture may clump a bit, but it is pretty simple to shake the jar and like magic those clumps disappear.
Another option that I have had great success with is using fresh celery, garlic and onions. Don’t be afraid to experiment a bit to see what mixtures you can come up with.
How to Preserve HomeGrown Herbs with Sea Salt
- Use 1/4 Cup herbs to each 1 cup of coarse sea salt ( add more or less herbs to your taste, experiment and have fun with it).
- Place herbs and coarse sea salt in blender or food processor.
- Blend until herbs are well incorporated with salt.
- Pour salt and herb mixture onto baking sheet and spread mixture evenly.
- Cover pan with cheese cloth.
- Allow herb and salt mixture to dry in area away from strong sunlight (sunlight will bleach salt mixture and cause your pretty colored salt to go from lovely shades of green to pure white).
- Once dry (usually takes about a day) scrape up your salt mixture and put in back in the blender for another quick blend.
- Put in clean, dry, container with air tight seal.
- Store in a cool, dry area for best flavor.
How would you do it using the garlic and onion?
Using garlic, onions or both, the same idea would apply as for herbs. Add chopped onion/garlic to the sea salt and pulse until finely granulated. Be sure to dry completely before blending a second time.
When I first moved to Eugene, OR, in ’72 I met a woman who saved or cured herbs from her garden by making sure they were slightly moistened and then rolled them in sea salt. After they thoroughly dried, she stored them in airtight jars. (If you’ve ever spent a winter in the Willamette Valley you’ll understand why.)
Has anyone tried this, or does anyone have tips about the procedure?
Thanks in advance.
2015.08.10.
Hi Shari how would you use the salts in cooking and in what quantities.
I have heard of Bay salt being used in traditional bacon curing.
Look forward to hearing from you,
Tricia (also known as Pattypan
Hi Tricia,
I use the salts in any recipe that I feel might need a lift with the particular herb I have preserved. I usually omit the quantity of salt I would have added in place of the herb salt. Hope this helps.
Blessings,
Shari
You mentioned this will work as a body scrub. Would I just mix it with coconut or almond oil or something similar?
Hi Becky. Sorry it has taken so long to get back with you. I love the idea of using the different oils for the scrubs. It would work perfectly and smell amazing too! Would love to hear how they come out. Have a wonderful Christmas.
Blessings,
Shari
I can see your method working well with thyme, dill etc, what about bay leaf? do you just chop the bay leaf up or is it too touch in the final mixture? Thanks
I have never tried Bay leave. I don’t see why it wouldn’t work with fresh bay leave. I would try a small experiment first in the same manner as the other herbs too see how you like the texture and flavor once it is dried. I would love to hear how your experiment turns out!