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How to Preserve Homegrown Herbs with Sea Salt: In the Pantry

Let there be work, bread, water and salt for all. – Nelson Mandela

How to Preserve Homegrown Herbs with Sea Salt:  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 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.

How to Preserve Homegrown Herbs with Sea Salt:  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.

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.

 

Comments

  1. Sue Oliver says

    August 12, 2016 at 21:26

    How would you do it using the garlic and onion?

    Reply
    • Shari Eckstrom says

      August 12, 2016 at 21:39

      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.

      Reply
      • cookinmom says

        September 5, 2017 at 14:58

        Would you do the same with your garlic scapes?

        Reply
        • Shari Eckstrom says

          February 9, 2019 at 09:06

          Yes, the scapes would work too!

          Reply
  2. Stefan says

    August 10, 2015 at 22:54

    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.

    Reply
  3. Tricia Ellingford says

    April 19, 2015 at 05:48

    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

    Reply
    • Shari Eckstrom says

      May 31, 2015 at 17:42

      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

      Reply
  4. Becky says

    December 12, 2014 at 12:48

    You mentioned this will work as a body scrub. Would I just mix it with coconut or almond oil or something similar?

    Reply
    • Shari Eckstrom says

      December 17, 2014 at 10:34

      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

      Reply
  5. Jenny Hickinbotham says

    November 7, 2014 at 03:09

    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

    Reply
    • Shari Eckstrom says

      November 7, 2014 at 08:24

      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!

      Reply

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Welcome to Pure Grace Farms. It's great to have you stop in for a visit. We are a small farm nestled in the foothills outside of Boise, Idaho where food is organically grown, prepared and preserved for optimum benefit to body and soul. Read More…

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It has long been a passion of mine to live off the grid and develop a greater level of sustainability. Life and circumstances have not always cooperated with my passions. Sometimes my desires come face to face with reality. I am learning to live within that happy middle ground, finding …A sane approach to sustainability. Read More…

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