Cathy Isom reviews the many reasons, as well as many different ways of making salts from herbs growing in your garden. That’s coming up on This Land of Ours.
Preserving herbs in salt is a tried-and-true method of preserving fresh herbs and making delicious seasoning. Herb salts have a long shelf life so that you can enjoy your freshly grown herbs all winter long. Fortunately, some of the most common herbs are good for making salt.
Parsley gives your herb salt a fresh summer taste. Mint, when mixed with salt, makes a nice addition to cocktails such as margaritas and juleps. And, Sage and salt is wonderful on pork dishes. Basil, Cilantro, Lavender, Thyme, and Dill all work nicely with salt, too.
The best salt to use when mixing with herbs is Coarse Sea Salt, Kosher Salt, Himalayan Pink, and Wood Smoke Salt. Once you get the hang of the process of making herbal salts, it’s fun to experiment.
You can easily make herbal salt mixes geared toward different uses. Use herb salts to finish out your dish when it’s near the end of cooking, just remember a little goes a long way. They’re perfect on homemade potato wedges, corn on the cob, popcorn, and scrambled eggs.
I’m Cathy Isom…