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Salt-Preserved Herbs

Source of Recipe

From "Preserving by the Pint" by Marisa McClellan


Recipe Introduction

"This technique for salt-preserved herbs requires just herbs, salt, and a jar. It doesn't initially seem like it should work, because all you've done is toss chopped herbs with salt and pack it all in a jar. But it becomes a magic, savory, flavor-giving thing that can last in your fridge indefinitely. I use this mix in soups, stews, braises, pots of beans, and anywhere that could stand extra oomph."

List of Ingredients

◦ 8 ounces mixed fresh herbs (parsley, cilantro, basil, chervil, sorrel, and leafy celery tops are all good choices)
◦ 6 ounces coarse sea salt


Recipe

Wash and dry the herbs well. Pluck the leaves from the stems and roughly chop them by hand (a food processor often turns them to paste). Scrape the herbs into a bowl and add the salt. Using clean hands, toss the herbs and salt together until well combined.

Funnel the herb mixture into a 1-quart jar, apply a lid, and place it in the fridge. Every day for a week, give it a good shake. At the end of the week, it should have reduced in volume by about half. Transfer the herb salt to a 1-pint jar and fit with an airtight lid. It will keep in the refrigerator indefinitely.

Makes one 1-pint jar






❧ Note: When dipping into your jar of herb salt, make sure to only use meticulously clean spoons. This practice extends the life span of your herb salt because there is less risk of introducing any bacteria into the jar.