Herbal salt "Potato soup"

Ingredients for 1 servings:

• 1 ½ tbsp celery greens, e.g. from Celery, chopped
• 1 ½ tbsp marjoram, chopped
• 1 ½ tbsp lovage, chopped
• ½ tbsp parsley, chopped
• ½ tbsp thyme, chopped
• ½ tbsp French savory, chopped
• 2 tbsp, heaped sea salt, coarse without anti-caking agent

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

with fresh herbs

Only use fresh herbs! You can also use the herb blossoms; this gives them a particularly delicate aroma! I only wash my herbs if they are very sandy, spin them in the salad spinner, and then let them dry for about an hour. Use only coarse salt and no anti-caking additives. If you can’t tolerate sea salt because of its iodine content, you can of course use other coarse salt. Blend the herbs and salt as finely as possible – see photo. Pour into tightly sealable jars and store in a dry and, above all, dark place so the herbs don’t lose their color. I use it not only to season my potato soup but also carrot and vegetable dishes, for example. In my experience, I add a little herb salt right at the beginning and only add it again at the end. The salt preserves the herbs practically indefinitely, but I’ve found that it’s a good idea to use this herb salt within a year, as it simply loses its aroma and color.