Mediterranean herb salt

Ingredients for 1 servings:

• 2 bunches of basil
• 1 bunch rosemary
• 1 bunch of thyme
• 1 bunch of sage
• 1 bunch of oregano
• 500 g salt, coarse
• 2 lemons, untreated

Instructions

Working time approx. 20 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 20 minutes

Easy to prepare and a wonderful gift for Christmas or similar.

Pluck the herbs from their stems and place them on a baking sheet lined with baking paper. Peel the lemons, roughly chop, and add them to the herbs on the baking sheet. Place the baking sheet with the herbs in the oven at 50°C (fan oven) and leave the door slightly ajar. The herbs need about 2-4 hours to dry; only the lemon peel may take a little longer. The herbs are dry when they can be easily crushed between your fingers. Important: Please note that different herbs take different amounts of time to dry. I therefore place the herbs separately on a different part of the baking sheet so that I can remove them from the oven earlier if necessary. Grind the dried ingredients together with the coarse salt in an electric grinder. From experience, I advise against using a food processor for chopping. The salt was ground too finely on my first attempt. As an alternative to coarse salt, you can also use regular table salt, then grind only the dried ingredients in a grinder.