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As the cool crisp fall weather is quickly approaching, many of you may be contemplating what to do with the excess herbs in your garden. Or perhaps you bought some fresh herbs and have extra lying around that you do not know what to do with. The following method of preserving herbs is a great method to save your herbs, and also makes a great gift for friends, family, hostess, teachers, or colleagues.
The technique sown below uses the fresh rosemary I have been growing over the summer but essentially any herb works. Also, you can use a variety of herbs and do you own blend. You can make specific blends for recipes and use as a dry rub, such as a sage and rosemary blend for pork tenderloin.
The great flexibility of having an herbed salt on hand is the ability to adjust a dish to ones taste by seasoning afterwards. For instance, I am not a big fan of dill, so if I ever serve salmon other diners may season their dish with a dill salt. The possibilities are endless. This would work great on meats, vegetables, or even make your own popcorn seasoning.
You will need:
1/2 cup coarse sea salt + 1/4 cup reserve
Herbs of your choice
Small food processor or hand blender
1) Depending on the herb, in my case rosemary, strip the leaves from the stalk.
2) Place in a food processor with he 1/2 cup sea salt and blend until mixed