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- เผยแพร่เมื่อ 27 พ.ย. 2024
- It’s the end of the garden season for me in Northern Idaho so that means that everything has to come out of my garden. Today I’m going to be harvesting herbs from my garden. I have rosemary, thyme, and sage that I’m needing to preserve. My favorite way to preserve these herbs is in the form of a salt. I find that we use herbs so much more when they are made into a salt rather than just a dried herb. And they will last for years. I’m going to be making 4 different salts today. My recipes are listed below and I have also listed the link for the 2 other recipes that I used.
Recipes that I used on todays video:
Rosemary Sage Salt:
eatingrichly.c...
Tuscany Herb Salt: theelliotthome...
Jalapeno Cilantro Salt:
1.5 Cups fresh Jalapenos ( OR MORE IF YOU WANT SPICER)
1 Bunch fresh cilantro
3 Cups salt
1. Coarsely chop jalapenos (you do not need to remove the seeds)
2. Coarsely chop cilantro.
3. Measure out salt.
4. Add all ingredients into food processor and blend.
5. Spread out on baking sheet.
6. Bake at 250 degrees stirring every 10 minutes until dry.
7. Let cool.
8. Put back into food processor and blend until desired consistency.
9. Put into mason jar and label.
10. ENJOY!!
Celery Salt:
6 Cups fresh celery leaves
2 Cups salt
1. Measure out salt.
2. Coarsely chop celery leaves.
3. Add all ingredients into food processor and blend.
4. Spread out on baking sheet.
5. Bake at 250 degrees stirring every 10 minutes until dry.
6. Let cool.
7. Put back into food processor and blend until desired consistency.
8. Put into mason jar and label.
9. ENJOY!!
Equipment that I used on today’s video:
Baking sheets: amzn.to/3MqOfR8
Blender: amzn.to/40ghlbP
Connect with me:
Instagram: / lifelikelizzy
Amazon Store front: www.amazon.com...
Harvest Right Freeze Dryer: affiliates.har...
Azure Standard: www.azurestand...
Wife and I are pumped we found your guys’ channnels. I stumbled across Clay researching muzzleloader hunts, which led us to your channel. We live very similarly and it’s nice to see people into this stuff too, and learn some things along the way. So, thank you both.
Thanks for watching!
Love this idea for Christmas presents 🙂
ya had me at the spoon story.
Love it!!
This is great, TY!
👍
😊
This is interesting but what are the measurements ? Is there a basic one that we can customize ? Like 2 cups of salt to 2 cups of your favorite herbs ?? I just made basil salt. Used 1 cup of salt to 1 cup of basil. Dehydrated at 95 degrees for 24 hours
The recipes are in the video description.
For some reason Liz, the taste of Sage just is not for me. I’m shaking my head here, goodness knows why I really don’t like its flavour but I truly don’t. So I will pick Thyme instead as I frequently use rosemary and thyme together as I cook.
The Jalapeno and Cilantro or Coriander as New Zealanders mostly call it really calls out loudly to me. My goodness it sounds so delicious.
For the Tuscany herbal Salt, instead of the sage I very well might add some Oregano and a little of Lavender seeds. That sounds appealing.
My own Tuscany Herbal Blend that I make includes Marjoram, Fennel, Oregano, Thyme, Basil, Rosemary, Lavender, Garlic, Salt and Pepper. So, I could make a Tuscany Herbal Salt Blend using my own choice of ingredients as well as trying out your recipe minus that darned sage as well. I very well may love it instead of my own Tuscany Herbal Blend made Ito a Salt.
As my very, very late Grandfather was known to frequently say, “Variety is the Spice of Life” …… that is so absolutely true isn’t it Liz.
So we are in Autumn ( you Americans call it Fall, and now is the time I must be busy preserving summer’s Bounty for the approaching Winter. I am going to add your Herbal Salts to my pleasurable Autumn activities.
I really love the idea of them as Gifts as well.
Margot
New Zealand
Could I use pink Himalayan salt
You can use any salt. I use sea salt or Kosher salt.
Extra salt please.