Salt-Preserved Herbs
Using salt to preserve herbs is a tried-and-true method that dates back centuries
The summer garden is a time of true abdumance. The garden is so full of herbs & vegetables, that it is hard to imagine not having access to all of our favorites just a few short months. But it will happen, fall is right around the corner. And if we are anything as edible gardeners, we are planners. Always thinking about what we want to eat in 3 months, so that we can start our seeds now. November is 3 months out and for many folks it is a time in the garden when herbs are either cut back and dormant, dead or covered under the first snow.
Drying herbs is always a good first preserving option and something I hope you all are already doing - but have you tried using salt to preserve your herbs? 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.
Salt-Preserved Herbs
MAKES 8 OUNCES
15 to 20 stems of garden herbs, including dwarf winter savory, thyme, rosemary, oregano, and parsley
2⁄3 cup sea salt
This recipe can be increased or decreased depending on the size of your harvest. Rinse the herbs in cool water and place them on a towel to dry. Destem and coarsely chop the herbs’ leaves.
Add the salt to the herbs and continue to chop, mixing the two in the process. You want a coarse, not fine, texture. Combine the herbs and salt in a jar, seal the lid securely, and refrigerate. The salt-preserved herbs will last up to a year.
I hope you are all enjoying August and having an opportunity to get out into the garden. I am planning on spending as much time as possible in the greenhouse this week, starting a second round of fall crops. There will be a lot of spigarello, Purple Sprouting broccoli and radicchio in my future - Have a good week!
Stefani
Upcoming Events
September 9th Walnut Creek Garden Club: Stefani will be speaking at the Walnut Creek Garden Club discussing her latest book, The Fragrant Flower Garden.
September 14th Morningsun Herb Farm: Garden & Floral Design Intensive: The Dried Flower Garden: How to Design, Grow, Arrange & Enjoy Flowers Grown to be Preserved through Drying
November 9th Soul Food Farms: Garden & Floral Design Intensive: The Italian Garden.We will hold our class in the middle of Soul Food Farm’s olive orchards dripping with olives on the cusp of being harvested. The class will include an Italian farm lunch eaten in the orchard. The Italian landscape & floral design will be translated into the California vernacular inspiring the Italian life into a Californian slant.
November 13th A Writer’s Garden Literary Symposium - Dallas, Texas
Is there a way to do this without refrigeration?
I have made a lot of different flavored salts over the years. Mushroom, lovage and blackberry thyme are my favorites. The blackberry salt is particularly beautiful and looks so great on salmon or lighter colored foods. There's just no limit to the combinations you can create. They make wonderful gifts too...I made 80 for a Slow Food event a few years back. Good luck!