John Myers
Ingredients for 1 servings:
- 10 g savory, leaves only, fresh
- 10 g thyme, leaves only, fresh
- 6 leaves lovage, fresh
- little mugwort, fresh
- a little peppermint, fresh
- a little lemon balm, fresh
- little rue, fresh
- 10 g oregano, fresh
- 10 g fresh basil
- 10 g sage, fresh
- 1 tsp fennel, whole (or less)
- 2 carnations
- 300 g sea salt, coarse
- 4 bay leaves, fresh
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
unusual salt for fish, meat or soups
Finely chop the herbs and spices in a blender, then add the sea salt (coarsely) and blend until you have a fine herb salt. For every 100g of herbs, you should use about 300g of salt. Store in a tightly sealed jar. The salt preserves and will definitely last for a year. You can basically use whatever herbs you like, i.e., add or leave out other ingredients. It will be a proper salt, so use it as is. It’s not sprinkleable. I use the salt to season soups. But it’s also delicious as a fish seasoning or even on meat.
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