How to Preserve Herbs in Salt Two Ways, Featuring Basil Infused Salt
Step 1. Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
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Combine all the herbs and salt together. Spread the mixture onto a parchment paper-lined baking pan and keep it out of direct sunlight. Stir once a day to aerate and break up clumps. After the herbs have dried (roughly 36 to 48 hours), store the herb salt in a tightly sealed container and use within 1 month.
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Add 1/4 cup of rosemary to the food processor. Add another cup of sea salt to the food processor. Pulse the food processor until the salt and rosemary have ground up to your desired texture, which should take about a minute. Repeat the process with 1/4 cup of other herbs. Thyme can be used as an example.
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Mix together the zest and salt and put on a baking sheet in a thin layer. Place in a hot oven set on the lowest setting. Leave in the oven until the zest are dried out. Stir frequently on the baking tray so the mixture doesn't burn. When dried, remove from oven and add chipotle chili powder.
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Steps. Mix the salt and fresh herbs in a food processor or spice grinder and grind until they are well blended. Spread the mixture thinly on a baking sheet and allow to air dry in a well-ventilated place for two to four days. The salt absorbs the moisture from the herbs. You can break up any clumps with your fingers.
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Place about 3 cups of herbs in a food processor, and add the garlic and the coarse salt. Pulse until it resembles a coarse grind. Be sure not to over-process as you do not want a paste/puree texture. If you do not want to use a food processor, you can do everything by hand. Chop the herbs and garlic.
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Pulse: To a food processor, add the herbs, garlic and salt and pulse until you have a coarse grind. (Don't pulse too long, or you will end up with a paste). Refrigerate: Add the salt mixture to a glass jar, with a tight fitting lid, and store in the refrigerator. (Should last at least 6 months or longer).
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2 cups of kosher salt. 1 cup of fresh herbs (basil, thyme, oregano, rosemary, sage, etc) 1 garlic clove. To make it, you'll simply whiz everything together in a blender. Then bake the mixture at very low heat for about 1 hour. When you're done, you can store the herb salt in airtight jar indefinitely. Make sure to use kosher salt in this.
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Step 3: Dry the salt mixture. To prolong the shelflife of salt mixed with fresh herbs, it's best to dry the mixture. Spread the salt mixture over a large baking sheet (or multiple sheets, if making a large batch). To dry at room temperature: leave in a well-ventilated area, near a window if possible.
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Step 1: If using fresh herbs, wash and dry them well (moisture will make the salt clumpy). Separate the leaves from the stems and keep the rosemary and thyme in separate small bowls. Step 2: Place the sea salt and rosemary in a food processor or blender. Pulse until the salt and rosemary have ground up to your liking.
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Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture. Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so. The salt in this recipe acts as a preservative, so your herbs should last.
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Instructions. Using a food processor or blender, pulse garlic (if using) with a small amount of salt for 10 seconds. Add half the amount of herbs and half the amount of salt and pulse for 30 seconds. Add additional aromatics, if using (zest, etc.), and also add all remaining herbs and salt and pulse for 1 minute.
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Easy DIY Herb Salt Recipe is the perfect homemade seasoning mix to jazz up your dishes, and it makes the ideal gift for friends and family! Homemade flavored salts are easy to make and taste delicious. If you're looking for more ways to make homemade spice blends, The Best Fajita Seasoning Mix and Nashville Hot Chicken Spice Mix are the perfect seasoning mixes to get you started on that journey.
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Sprinkle the salt on top of the herbs and dehydrate in the oven. Heat the oven to 150°F, put the baking sheet in the oven, and bake for 15-45 minutes (until the herbs are completely dried out). Click here to join our Pantry Staples Foundational Workshop today!
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Grind the rosemary in a small spice or herb grinder. Stir in the salt. Adjust the balance of salt to herbs to taste. Rosemary, lemon and thyme salt. 1 cup fresh rosemary; 1 cup fresh thyme; zest from 1 lemon; 1/2 cup sea salt; Sage, parsley and garlic salt. 1 cup fresh sage; 1/2 cup fresh parsley; 3 cloves of garlic; 1/2 cup coarse salt; Savory.
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To chop the the herbs in a food processor, add the rosemary, sage, and thyme to the bowl of a standard food processor (about 12-cup capacity) fitted with the blade. Roughly chop the garlic and add it as well. Pour in about one cup of the salt. Pulse until the herbs are finely chopped. Pour the minced herb mixture and all of the salt into a.
