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Angy's Five Herbs Salt

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Ingredients for 1 servings:

  • 25 g tarragon, fresh
  • 10 g dill, fresh
  • 20 g coriander leaves, fresh
  • 40 g parsley, flat, fresh
  • 30 g fresh basil
  • 30 g chives, fresh
  • 250 g salt, or 150 g sea salt

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Wash and dry the fresh herbs (best in a salad spinner), then finely chop or blend with a little salt. Mix with the remaining salt. Place two layers of paper towels on a tray and spread the herb mixture on top. Let it dry in a warm place for about 12 hours. Briefly grind again in a blender until fine. Store in an airtight jar. Goes well with all green salads, fresh vegetables, fish, and meat. Shelf life: up to 6 months.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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