Penzy's eat your heart out! This is an amazing recipe. It tastes so much better than the commercial products on the market. Plant an herb garden if you don't already have one, it's worth it just to be able to make this recipe.
Be prepared to have the fragrance of summer kiss your face every time you open your jar of this heavenly herb salt!
GARDEN HERB SALT Recipe:
2 c. BioSalt (a 50/50 blend of coarse sea salt and potassium chloride)
1/4 c. fresh organic lemon zest
1/4 c. chopped dried garlic
1/4 c. green peppercorns
1 c. fresh rosemary leaves (stripped from the stem)
1 c. fresh thyme leaves (no coarse stems)
1 c. fresh marjoram leaves (no coarse stems)
1 c. fresh oregano leaves (no coarse stems)
Method:
Chop the herbs into 1-inch sections.
Mix all ingredients together.
Grind in a food processor to a medium-fine texture.
Spread herb salt 1-inch deep on baking pans
Allow to dry (out of the sun), tossing and crumbling every so often until dry.
Pack into 8-ounce glass jars up to the top and seal with tight fitting lids.
Store in a cool, dark place.
Use:
Sprinkle over meats, use in marinades, use to season vegetables, etc...
Note:
You may collect organic lemon zest over time by freezing it (without added water) in ice cube trays. Thaw the zest before using in the herb salt, making sure there is no additional water in the zest.
Enjoy,
Leila.
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