John Myers
Ingredients for 1 servings:
- 1 bunch rosemary, picked about 50 g
- 4 bulb(s) garlic, approx. 75 g, Chinese garlic, which consists of only one bulb
- 2 onions, approx. 250 g
- 750 sea salt, coarse
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 5 hours; Total time approx. 6 hours
Pick the rosemary and chop very finely. Chop the garlic and onions as finely as possible. Mix all ingredients with the sea salt and spread out on a baking tray lined with baking paper. Leave to dry for about 5 hours at 40°C. Do not use fan-assisted oven cooking so that the salt does not stir up air in the oven. I then left the mixture in the preheated oven overnight so that everything was thoroughly dry. Put the entire mixture in a blender and mix until finely ground. You can also leave the salt coarsely ground and use it, but I can put it in a salt shaker and sprinkle it over tomatoes, baked zucchini, or eggplant, for example. The seasoning salt is very suitable for seasoning meat dishes. All other garden herbs can also be preserved with the salt in the same way. Bottled in jars, the salt will keep for at least a year.
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