I freeze chopped fresh basil in ice cube trays with olive oil. Then, i store the cubes in layers in vac sealed bags. I take out cubes as needed and let thaw or toss into the dish I am making. I have cubes that are several years old and they are still super delish! Your ideas are great also.
Thanks for this upload, it's lovely to see, that young people learn these skills nowadays. A little tip on saving fridge-space: You can easily spread the pureed form of spice-salt onto a baking sheet, dry it diligently in the oven and when it is totally dry, break it into powder in the mortar. Then just keep it dry in a glass, the scent and aroma will stay for months! Greetings from Switzerland
I made the basil salt.. pulverized sea salt and fresh basil then I spread it on a fruit leather sheet and dried it..it took about four hours. It maintains the color and bright flavor of fresh. I use it in many things but two most used recipes is to cut cherry tomatoes (that I am up to my neck in ) in half and sprinkle the cut side with the basil salt then dehydrate them ...oh my they are so good. Then I use it on BLT's also the flavor is amazing! I'm so glad I watched this video...thank you! Now "sundried tomatoes" are a treat and not just an ingredient. I can't wait to try other herbs and see what I can do with them! Thank you!
AffordableREI I do this with rosemary, and use the food processor method. I always pour them out on the dehydrator trays left on the counter for a couple of days. Every time I walk by, I just mix up the salt/herb combo to make sure all of it is getting the moisture out. I love rosemary and basil, so these are my favorite salts. I also have a “Tuscan” blend where I fill the food processor bowl with fresh sage leaves, thyme, rosemary, basil, one chili pepper, 2 cloves of garlic, about 2 tsp fresh lemon zest, and 3 bay leaves. Then I fill the food processor the rest of the way with salt. Almost a 50/50 blend, and process until well incorporated. I then spread it out on my solid dehydrator trays, and leave on counter, or put them in the dehydrator at about 85 degrees overnight. This temp is not high enough to change the flavor of the herbs. The next morning I put them back on a sunny counter, and mix them frequently until dry. Then put it in jars, and put in pantry. They do not need to be refrigerated.
I use a combination of everything I usually put into an Italian dish (this works with most dishes for awesome flavor) and even garlic and chives! I have some that I still can use after years (of forgotten) storage 😳😳
OK, between you guys and Starry Hilder I have been able to save more end of season produce! My basil had just boomed in the last month so I went and harvested everything and I put them up both ways. All my big leaves whole and the tops and smalls ground with the salt. I look forward to getting to use this in deep winter with my whole fermented tomatoes!
So pleased to come across this idea, my fresh herbs are finished for this season and I did try dehydrating basil but as you mention it really loses its punch. When I next need to buy fresh herbs from the store at least I won’t waste any!
very instructive. many tx i will try also with parsley for the winter (and, you two are so crystal clear, merci n congrats; i discover that gardening is as complex n fun as molecular biology i used to fancy lots) :))
I love preservation that doesn’t require fridge space, great tip! For Melissa’s method, I was wondering if washing the leaves when ready to use gets most of the salt taste off the basil for recipes that I don’t want to include salt, such as using basil as a garnish for fresh mozzarella & sliced tomatoes. Also, that seems to use a great deal of salt for a small application (bigger the application even greater salt), can I reuse the salt if doing the same type of herb? Would save on salt and not get overloaded on herb flavored salt. May even make a bolder herb flavored salt when I need it.
I have found that the purple basil flavor lasts for a long time with drying. Up to a year. Green basil, as you said, is blah after drying. The purple is outstanding.
I did a combination of both of your methods, but I used multiple herbs and used my oven to dehydrate the salt with the herbs. I did this about 5 years ago and am still using them (although they aren’t the freshest now 😞). They haven’t gotten any mold but the fragrance and freshness does fade.
I am a follower of both of you so this collaboration was so fun to watch! Thank you for the tips too I am starting to get more basil out of my garden then I know what to do with lol but I dont want it wasted
I'm doing this with dill today because I have so much of it in the garden. My question is, if people worry about the salt content can it be given a quick rinse before using in a recipe? I think this would make a great gift! Thank you!
I'm an impatient bloke. I get frustrated by the pointless chitchat and needless repetition but the recipes are great and I love you crazy chatterboxes for bringing them to me - even if I do have to skip through to get to the salient points. It's a big thumbs up but do please try to be more succinct, thank you.
I mix my herbs, but I use 1 to 1 ratio. Then I dry it on cookie sheets for a week or so--depending on humidity levels-- and then store the salt in jars on the shelf.
What an ABsoLUTELY BRILLIANT IDEA!!! Would you happen to have a link to where you buy your sea salt or pink salt in 25# bags? Thank you SO MUCH for sharing!!!
bless your heart, i cant throw the stems away either,,,,,,why ,,,,,so much flavor in those stems,,,,,never tried this, but will, thanks gals, why wouldnt you just treat it like kraut, store it in the basement with the kraut,,,,,,go down there and get it when you need it,,???
I am giving you tips, you must experiment. You take green oinion with leaves, clean it, wash it , now you take clothing and rub excess of water, Separate the green leaves with white oinion . Chopped the green leaves, Dry the green leaves by spreading in trays, keep green for drying at least four to six hours. Onion you dry separately. Don't chopped it, chopping will disturb the structure of oinion. if possible sun dry it for two days, You store green onions leaves and whole oinions spepartly using this method. I am sure it will stay longer. She had forgotten to give tips of, cleaning and drying the leaves before salting,but her method is appriciable, we must thank her. With practice you will learn. Namh shivay.
In Canada, Windsor table salt contains sugar. I believe they started adding it in the late 80s. That was when it became completely impossible to make a good batch of home made, cooked playdough. Sugar causes cooked playdough (at least when it's made with my recipe) to turn into mush in a day or two.
I didn't believe my sister-in-law when she told me this, a few months ago, until she got me to read the ingredients on the box she had in her pantry. Who thinks to read the ingredients list on a box of table salt?
I wish she would answer questions. I feel I’m left hanging too much after these vids. I’m thinking of doing the tomatoes in salt too but I have questions! Where are they??
Our recent freeze just ended the (fresh) basil for me so I'll have to try this next year. I was wondering would sugar also work. Also, any thoughts on recipes.
I make my own poultry season that has sage, parsley, rosemary, thyme and marjoram, I usually buy dried herbs and mix it myself but last year I had fresh everything but the marjoram so I chopped it up and put it in the freezer...it did not last long before it was a giant snowball and I was so disappointed. maybe making a seasoned salt would be the way to go. Can you mix different herbs to put in the salt? They won't all dry at the same rate and some will soak into the salt better than others so do you have any suggestions?
In Latin class the professor had a tablet that was over 2,000 years old that belonged to a Roman fishmonger, it was an order for caskets of salt to salt down the fish. It had the ratio of salt to fish on it but I don't remember what it was.
great interaction with 2 of you but I had a lot of trouble with the sound, would interested what the basil looked like that was layered in the salt and has it taken on a salty flavour, I don't have a low salt diet as I use natural pink salt that Is 'farmed' here in South Australia the best slt ever, I would think this salt would be okay to use. Both of these methods, are they good to go with all herbs that are leafy...?
If you put that "dry salt" in the fridge, it WILL take on humidity and now you have the same shelf life as the one done in the processor. Just sayin, folks.
living Octopus Yes lol but you don’t pronounce the word route or en route properly which is also French ..so stop being pretentious 😂😂😂. Route is pronounced root, not rout, oi, oi .. We’ve used the word Herb for well over 800 years, please use the H 😂😂🙌
@ living octopus in Britain we did not start pronouncing the "h" till the late 19th century, when compulsory education meant that some pronunciations started to reflect spelling. Before that we used silent h too. so i guess you are correct
Carolyn does a video on fermented garlic that looks really good. I am at the very beginning of getting back into gardening so I have no garlic of my own. I am stocking up from my favorite grocery store and fermenting for the months when I cannot get organic garlic. th-cam.com/video/q_kd40ePFi0/w-d-xo.html
They specifically mentioned not to use anything big/name brand. Himalayan pink salt or Celtic sea salt are good. Look on Amazon, Mountain Rose Herbs, or other such places to purchase.
I don't use those types of salt, I know what they said, that was not my question. I was raised by my Mum who was a 5 star 5 Jubilee chef I'd ask her but she's dead. Sea Salt does not contain anything good but salt, iodized salt delivers vital nutrients to our bodies. As for Amazon I window shop there and purchase elsewhere, just like I use other freedom loving social media more and not so much YT, FB,Twitter. I trust Julia Child and Jaques Pepin for classic cooking, I subscribe here for the occasional laugh.
@@antonwearsakilt5209 It seemed you might've missed the info on the salt, considering they said not to use big names & you asked about a big name. There's also Real Salt you can purchase.
Iodized salt is not used in preserved recipes because it’s not organic iodine. It will discolor foods especially in canning.Sea sat should have minerals. Sea kelp is a natural iodine .
My dehydrator has a very low heat herb setting, and I think the dried herbs I get from it are very tasty and aromatic. It preserves the colors in a way that the hanging method never does. Sometimes I think they are still fresh until I touch them. I’m a super taster though, so I don’t know if I just pick up what others don’t or what. Herb salts sound like a lot of fun!
Do more reading yourself, but from my own research, the higher quality salts don't mess with blood pressure. Types like Himalayan pink or Celtic sea shouldn't harm you. Again, research it for yourself, as I can be mistaken.
I freeze chopped fresh basil in ice cube trays with olive oil. Then, i store the cubes in layers in vac sealed bags. I take out cubes as needed and let thaw or toss into the dish I am making. I have cubes that are several years old and they are still super delish! Your ideas are great also.
This really brings me back to 90's public broadcasting television
Thanks for this upload, it's lovely to see, that young people learn these skills nowadays. A little tip on saving fridge-space: You can easily spread the pureed form of spice-salt onto a baking sheet, dry it diligently in the oven and when it is totally dry, break it into powder in the mortar. Then just keep it dry in a glass, the scent and aroma will stay for months! Greetings from Switzerland
Lol I was just saying this 🥰🥰
BINGO
This is THE BEST collaboration EVER! My two favorite homesteading women sharing a TON of detailed information is worth every second of watching :)
Brilliant! Can always count on your channel to show me new ways to preserve foods! We always eat through our basil and use any extra for pesto!
I’ve put fresh clean basil and fresh garlic in a jar of olive oil and keep in the fridge.
I chop my hot peppers and keep in olive oil. I used on hot dogs as relish or eggs....
I made the basil salt.. pulverized sea salt and fresh basil then I spread it on a fruit leather sheet and dried it..it took about four hours. It maintains the color and bright flavor of fresh. I use it in many things but two most used recipes is to cut cherry tomatoes (that I am up to my neck in ) in half and sprinkle the cut side with the basil salt then dehydrate them ...oh my they are so good. Then I use it on BLT's also the flavor is amazing! I'm so glad I watched this video...thank you! Now "sundried tomatoes" are a treat and not just an ingredient. I can't wait to try other herbs and see what I can do with them! Thank you!
We just bought ten acres (10.28 acres) in Oregon!!
We are growing tons of food and will be harvesting soon!! Thank you!!!
How was your harvest?
Wow! I love both of these methods. Also really enjoyed the joint video. Hearing tips from both of you together. Great video. Thank you!
Glad you enjoyed it!
Basil is my fave! And to make the basil salt at the same time...genius! Thanks!
So enjoyable having both of you on at the same time. Thanks so much for sharing how to preserve herbs.
Thank you Ladies for sharing these amazing tips! I could almost smell the basil :)
Great learning preservation methods! Thanks
How long does this last on the counter? And has anyone tried this with rosemary?
AffordableREI I do this with rosemary, and use the food processor method. I always pour them out on the dehydrator trays left on the counter for a couple of days. Every time I walk by, I just mix up the salt/herb combo to make sure all of it is getting the moisture out. I love rosemary and basil, so these are my favorite salts. I also have a “Tuscan” blend where I fill the food processor bowl with fresh sage leaves, thyme, rosemary, basil, one chili pepper, 2 cloves of garlic, about 2 tsp fresh lemon zest, and 3 bay leaves. Then I fill the food processor the rest of the way with salt. Almost a 50/50 blend, and process until well incorporated. I then spread it out on my solid dehydrator trays, and leave on counter, or put them in the dehydrator at about 85 degrees overnight. This temp is not high enough to change the flavor of the herbs. The next morning I put them back on a sunny counter, and mix them frequently until dry. Then put it in jars, and put in pantry. They do not need to be refrigerated.
I use a combination of everything I usually put into an Italian dish (this works with most dishes for awesome flavor) and even garlic and chives! I have some that I still can use after years (of forgotten) storage 😳😳
OK, between you guys and Starry Hilder I have been able to save more end of season produce! My basil had just boomed in the last month so I went and harvested everything and I put them up both ways. All my big leaves whole and the tops and smalls ground with the salt. I look forward to getting to use this in deep winter with my whole fermented tomatoes!
So pleased to come across this idea, my fresh herbs are finished for this season and I did try dehydrating basil but as you mention it really loses its punch. When I next need to buy fresh herbs from the store at least I won’t waste any!
WOW! It's like my two best friends got together! I love both of you! Thanks for these methods. I can't wait to try them this summer!
How great to find this today, happy accident? Yes indeed 😊
Time to harvest herbs!!!
very instructive. many tx
i will try also with parsley for the winter
(and, you two are so crystal clear, merci n congrats; i discover that gardening is as complex n fun as molecular biology i used to fancy lots)
:))
I love preservation that doesn’t require fridge space, great tip! For Melissa’s method, I was wondering if washing the leaves when ready to use gets most of the salt taste off the basil for recipes that I don’t want to include salt, such as using basil as a garnish for fresh mozzarella & sliced tomatoes. Also, that seems to use a great deal of salt for a small application (bigger the application even greater salt), can I reuse the salt if doing the same type of herb? Would save on salt and not get overloaded on herb flavored salt. May even make a bolder herb flavored salt when I need it.
I was wondering the same thing. Did you try it?
I have used the food processor method and then spread it out on a cookie sheet to dry and then put it in jars for counter storage
This is a great way to preserve herbs! I can't wait to try it next year. Thanks for sharing! 😀
Very good info. Thanks for sharing. It is great to see this kind of self reliance knowledge passed.
With Melissa's method, what about dehydrating the basil salt so you can keep it shelf stable?
Thanks! This was great. Into herbs right now and preserving so will put this into practice this week!!
I’ve watched you both for some time now and you are both favourites of mine. So lovely to see your collaboration!
This is so interesting. I never know that you could preserve herb leaves. I’d like to try this. Thanks for sharing this recipe.🥰 it’s good to know
Likely all that salt would absorb any little water that might be in the jar when you begin. The salt will prevent mold. Good preservation plan. Best
I have found that the purple basil flavor lasts for a long time with drying. Up to a year. Green basil, as you said, is blah after drying. The purple is outstanding.
Nice thx,planted some this yr just for color in salads.Will try.
Thank you ladies! Blessings upon you and your families!
Basil salt...this is amazing!!
How did I miss this video?!?! So glad I know this new skill for this summer's harvest! :)
Im so blessed. And you are my blesser!
Great clip💯
I will be using both methods.
I did a combination of both of your methods, but I used multiple herbs and used my oven to dehydrate the salt with the herbs. I did this about 5 years ago and am still using them (although they aren’t the freshest now 😞). They haven’t gotten any mold but the fragrance and freshness does fade.
I am loving Both of these methods ! Cant wait for this years crop!
I love you Carolyn, thank you so much!
I am a follower of both of you so this collaboration was so fun to watch! Thank you for the tips too I am starting to get more basil out of my garden then I know what to do with lol but I dont want it wasted
I'm doing this with dill today because I have so much of it in the garden. My question is, if people worry about the salt content can it be given a quick rinse before using in a recipe? I think this would make a great gift! Thank you!
I'm an impatient bloke. I get frustrated by the pointless chitchat and needless repetition but the recipes are great and I love you crazy chatterboxes for bringing them to me - even if I do have to skip through to get to the salient points.
It's a big thumbs up but do please try to be more succinct, thank you.
I agree with you! After one minute I increased speed to 1.5. Much better. Nice ladies, but I cannot take the chitchat.
Really love this video collaboration method !!! Great ideas.
I mix my herbs, but I use 1 to 1 ratio. Then I dry it on cookie sheets for a week or so--depending on humidity levels-- and then store the salt in jars on the shelf.
Not sure why the humidity comment is x'd through...
Thank you girls.
I love this collaborative! 👏👏👏
What an ABsoLUTELY BRILLIANT IDEA!!!
Would you happen to have a link to where you buy your sea salt or pink salt in 25# bags?
Thank you SO MUCH for sharing!!!
I buy it in 7 lb bags from TJMaxx for 7.99. I can’t eat any other salt anymore. It is so much better
Azure Standard I think...
Beautiful colab 🥰
Fabulous ladies
I LOVE YOUR CHANNEL!!!!
I do rosemary salts as well.....
i wonder if rapidly dissolving salt in water before use, would yield "good fresh crispy basil flavor" while lowering salt.
Very informative. Thank you for sharing your knowledge.
Can I use a different basil? I am about out of the basil you are using, bit I do have what I think is called Holy Basil (maybe Thai Basil)?
Thank you ladies for the ideas.
bless your heart, i cant throw the stems away either,,,,,,why ,,,,,so much flavor in those stems,,,,,never tried this, but will, thanks gals, why wouldnt you just treat it like kraut, store it in the basement with the kraut,,,,,,go down there and get it when you need it,,???
Hi Caroline, can I pull the air out with a food saver?
Will it work with dill?
Do you canning jar lid or plastic for each one
Does the lid need to be tight or do you want some airflow
Could you fill a tea bag with rice? To control moisture.
That is a great question, Kathleen, and idea! I see no reply, did you get an answer?
I will be trying this soon!
Can you re-use the salt once you've used all the layers of basil leaves from it?
good point. ah but molds and vilain other microbiotes.
i will try that recycling (but not give it to my loved ones at first)
You likely could as salt will keep any nasties from growing.
Great collaboration! Do more!
Could you preserve green onion tops this way, or do they have too much moisture?
I'm wondering the same thing! I almost harvested today, but hesitated because I'm not sure the best way. The dehydrator turns them so ugly.
momwithaprep.com/how-to-dehydrate-green-onions/
They mentioned chives so I say why not try!
It won't hurt anything, so why not. I might let them sit and dry out a little bit first.
I am giving you tips, you must experiment.
You take green oinion with leaves, clean it, wash it , now you take clothing and rub excess of water,
Separate the green leaves with white oinion . Chopped the green leaves, Dry the green leaves by spreading in trays, keep green for drying at least four to six hours.
Onion you dry separately. Don't chopped it, chopping will disturb the structure of oinion.
if possible sun dry it for two days,
You store green onions leaves and whole oinions spepartly using this method.
I am sure it will stay longer.
She had forgotten to give tips of, cleaning and drying the leaves before salting,but her method is appriciable, we must thank her.
With practice you will learn.
Namh shivay.
In Canada, Windsor table salt contains sugar.
I believe they started adding it in the late 80s. That was when it became completely impossible to make a good batch of home made, cooked playdough. Sugar causes cooked playdough (at least when it's made with my recipe) to turn into mush in a day or two.
I didn't believe my sister-in-law when she told me this, a few months ago, until she got me to read the ingredients on the box she had in her pantry. Who thinks to read the ingredients list on a box of table salt?
How long can you keep it on your counter?
A question for you Carolyn. Can you rinse off the salt on the basil leaf when you want to use it?
I wish she would answer questions. I feel I’m left hanging too much after these vids. I’m thinking of doing the tomatoes in salt too but I have questions! Where are they??
I bet if we soaked it all in cold water the herbs would float and you could grab them off the top and they wouldn't be salty! :)
Any success with cilantro?
Thank you both💚
The link for the three ways of preserving those herbs is not working. Could you update that link please?
i did something very similar with garlic scapes
Enjoyed your video! What salt did you exactly use for the preservation? I heard "Redmond" but which one? Thanks so much! God Bless!
Our recent freeze just ended the (fresh) basil for me so I'll have to try this next year. I was wondering would sugar also work. Also, any thoughts on recipes.
Can I do this with store bought herbs?
What about rosemary? And how long does it stay good for on the counter?
I make my own poultry season that has sage, parsley, rosemary, thyme and marjoram, I usually buy dried herbs and mix it myself but last year I had fresh everything but the marjoram so I chopped it up and put it in the freezer...it did not last long before it was a giant snowball and I was so disappointed. maybe making a seasoned salt would be the way to go.
Can you mix different herbs to put in the salt? They won't all dry at the same rate and some will soak into the salt better than others so do you have any suggestions?
Hmm I froze all my basil too late. I'll definitely have to try this next time.
Where can I get bulk pink Himalayan salt or kosher salt? I didn't find this at my Sam's club.
I would like to know too!!
on amazon. way cheaper!!!
Where do you buy your bulk salt?
Sarah Mann Luker I’ve gotten mine through Azure Standard and Amazon. Costco usually sells it in 5 pound containers also.
Thanks!
Where do you get bulk pink salt/sea salt in 5 gallon buckets?
Salt layering is how sardines & larger fish & meat have been preserved for millennia😀😄
In Latin class the professor had a tablet that was over 2,000 years old that belonged to a Roman fishmonger, it was an order for caskets of salt to salt down the fish. It had the ratio of salt to fish on it but I don't remember what it was.
Where do you buy your pink Himalayan salt and the 25 pound bags
great interaction with 2 of you but I had a lot of trouble with the sound, would interested what the basil looked like that was layered in the salt and has it taken on a salty flavour, I don't have a low salt diet as I use natural pink salt that Is 'farmed' here in South Australia the best slt ever, I would think this salt would be okay to use. Both of these methods, are they good to go with all herbs that are leafy...?
Will this work for rosemary too?
How long can you keep the basil in the jar?
Can I do mint and sugar
That may make a mint syrup.
Is there a way to preserve it without salt? High blood pressure runs in my family 😔
I have made ice cubes with fresh herbs and water and that works well.
On You tube look up Dr. BERG and high blood pressure. Fantastic info!
Thank you, Ladies ! Much appreciated !!!
I tried this and mine got water in it. I am trying to find out if I have ruined it or can it be saved?
If you put that "dry salt" in the fridge, it WILL take on humidity and now you have the same shelf life as the one done in the processor. Just sayin, folks.
What about rosemary
Great way,thanks for that.fromAustralia
Thumbs up for the video and enjoyed it
How can I preserve Greek oregano?
i love the way you new worlders say herbs "urbs" always makes me smile
Barry Gray we take the word herb from the French and they don’t pronounce the h in it so technically were pronouncing it correctly
living Octopus Yes lol but you don’t pronounce the word route or en route properly which is also French ..so stop being pretentious 😂😂😂. Route is pronounced root, not rout, oi, oi ..
We’ve used the word Herb for well over 800 years, please use the H 😂😂🙌
@ living octopus in Britain we did not start pronouncing the "h" till the late 19th century, when compulsory education meant that some pronunciations started to reflect spelling. Before that we used silent h too. so i guess you are correct
Life is just too short to worry about this! Silliness.
dats right. preserve h's :)
I wonder, if we could do that with garlic. It would be much faster to throw it into the meal than peeling them each time.
Carolyn does a video on fermented garlic that looks really good. I am at the very beginning of getting back into gardening so I have no garlic of my own. I am stocking up from my favorite grocery store and fermenting for the months when I cannot get organic garlic. th-cam.com/video/q_kd40ePFi0/w-d-xo.html
Fantastic,I was thinking could you add Jalapenos?Great idea,May try tomorrow but my Basil here in Maine is Not as dark green,We will see..73s
I like salt with Iodine would that work? Like the morton's brand?
They specifically mentioned not to use anything big/name brand. Himalayan pink salt or Celtic sea salt are good. Look on Amazon, Mountain Rose Herbs, or other such places to purchase.
I don't use those types of salt, I know what they said, that was not my question. I was raised by my Mum who was a 5 star 5 Jubilee chef I'd ask her but she's dead.
Sea Salt does not contain anything good but salt, iodized salt delivers vital nutrients to our bodies.
As for Amazon I window shop there and purchase elsewhere, just like I use other freedom loving social media more and not so much YT, FB,Twitter. I trust Julia Child and Jaques Pepin for classic cooking, I subscribe here for the occasional laugh.
@@antonwearsakilt5209
It seemed you might've missed the info on the salt, considering they said not to use big names & you asked about a big name.
There's also Real Salt you can purchase.
Iodized salt is not used in preserved recipes because it’s not organic iodine. It will discolor foods especially in canning.Sea sat should have minerals. Sea kelp is a natural iodine .
I think Morton's has the anti-caking stuff they said to avoid.
My dehydrator has a very low heat herb setting, and I think the dried herbs I get from it are very tasty and aromatic. It preserves the colors in a way that the hanging method never does. Sometimes I think they are still fresh until I touch them. I’m a super taster though, so I don’t know if I just pick up what others don’t or what. Herb salts sound like a lot of fun!
Any fresh herbs that this is NOT suggested for?
o my God !
thanks very much .
Is there a way to Preserve the herbs without using salt? Because I can't have the salt for my blood pressure and other health issues.
Do more reading yourself, but from my own research, the higher quality salts don't mess with blood pressure. Types like Himalayan pink or Celtic sea shouldn't harm you. Again, research it for yourself, as I can be mistaken.
You can freeze or dehydrate them