Assuming we will all have Herb Gardens, the tip of the month is how to make a classic herb salt-that is good on just about anything. Nothing compares to the flavors of fresh herbs picked footsteps from your door. Preserving herbs in salt is an old method that works beautifully for three reasons: it’s fast, it’s easy and it’s delicious.
The method is simple: chop herbs and salt together, either by hand or with a food processor, then spread the mixture on a sheet pan. The salt dries out the herbs preserving their vivid flavors for months. You can improvise endlessly on the basic formula by improvising your own mix of herb.
Basic Tuscan Garlic Herb Salt:
4-5 garlic cloves, peeled
Scant ½ cup kosher salt
About 2 cups loosely-packed pungent herbs such as sage, rosemary, thyme, savory, or small amounts of lavender.
Cut each garlic clove lengthwise through the center, remove sprout, (if any) in the center and discard. Continue reading “Cheryl’s Tip of the Month – April 2016”