DIY





Salt-Preserved Herbs

Preserve herbs with salt to use as a rub or in a marinade for meats and grilled vegetables.

| January 2018

Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants (Ten Speed Press, 2017), by Stefani Bittner and Alethea Harampolis is a guide to 47 projects that can be done using unexpected plants. These projects include beauty products, fragrances, cocktails, and more. The following excerpt is from Chapter 2, "Mid."

Using salt to preserve herbs is a tried-and-true method that dates back centuries. It's easy to do and wonderfully convenient, because it can be used as the basis for any marinade or salt rub for both meats and grilled vegetables. The fresh herbs permeate every ounce of the salt mixture and release a fragrant, intoxicating aroma that will preserve your garden harvest long after the garden has shifted into winter dormancy.

This recipe can be increased or decreased depending on the size of your harvest.

What You Need

• 15 to 20 stems of garden herbs, including dwarf winter savory, thyme, rosemary, oregano, and parsley



• 2/3 cup sea salt

Note: Makes 8-ounces

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5/27/2018 12:14:47 AM

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KansasPrairieSoap
4/19/2018 6:32:32 PM

This is something I haven't done but after reading am eager to try. I grow lots of herbs and love to use in my cooking,


Lynda
4/18/2018 8:13:23 AM

Thank you for this article! Q: If the salt is a desiccant and preservative, then why refrigerate?







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