Salt-Preserved Herbs

By Stefani Bittner And Alethea Harampolis
Published on January 18, 2018
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Preserve herbs for up to a year by using salt.
Preserve herbs for up to a year by using salt.
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“Harvest” by Stefani Bittner and Alethea Harampolis provides readers with 47 different projects using a variety of plants in unexpected ways.
“Harvest” by Stefani Bittner and Alethea Harampolis provides readers with 47 different projects using a variety of plants in unexpected ways.

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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