Cheryl’s Tip of the Month – April 2016

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.
In the food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium course. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand. Transfer to a sheet pan and toss with the remaining salt. Leave out for a few hours, or up to a day to dry. Store in jars.
Basic Herb Salt:
3 loosely-packed cups of fresh herbs such as parsley, Dill, Mint, Oregano, Sage, Thyme, Rosemary, Basil
½ cup coarse salt
Wash herbs and remove coarse stems and any discolored leaves. Dry thoroughly.
Place herbs and salt in food processor and pulse until you have a course grind. Be careful not to make a paste or puree.
Spread on baking sheet and dry for 2-3 hours. Store in jars.
You can use the salt as an essential seasoning to “salt” roasts of all kinds from pork and beef, to chicken, game birds, potatoes, and to even rim a glass for a bloody Mary. It gives herbal notes to eggs and can even be used on popcorn. It also makes a great gift—ENJOY!