Herbal salt in stock – Mediterranean touch –

Ingredients for 1 servings:

• 60 g herbs, various dried, mixed
• 100 g sea salt, fine

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

an inexpensive alternative to store-bought herbs, especially if you can dry the herbs yourself

Over the course of a year, I dry a new supply of herbs to use in my cooking, storing each variety separately in jars. For the herb salt, I use a mixture of the following herbs: parsley, chives, nettle, thyme, marjoram, basil, oregano, sage, savory, marigold petals, tarragon, rosemary, and a few lavender leaves and lemon thyme. The herbs go into an old electric coffee grinder fitted with a blade in batches. Finally, I pass all the herbs through a sieve to remove any remaining coarse particles. Mix everything thoroughly with the salt. Store in a brown glass jar away from light. I add more salt for later use.