Each month, I try to do two live demos on Facebook. They’re scheduled for the first and third Mondays of the month at 9 pm ET/6 pm PT and they’re a good way to see what’s happening in my kitchen and ask questions about recipes, the monthly Mastery Challenge topics, and other food preservation topics.
Tonight I’m doing one such livestream (or will have done so, depending on when you read this!). This time, I’m going to demonstrate how to make the Salt Preserved Herbs from my book Preserving by the Pint. In this recipe, you combine soft herbs like parsley, cilantro, basil, and dill with goodly portion of salt. The salt draws out the water and cures the herbs.
After a few days, you have a flavorful condiment that can be stirred into soups, salads, dips, eggs, and more. It’s a really flexible recipe as well, which means that you can use whatever soft herbs you have (for those of you who garden, it’s a great way to preserve your end of season garden herbs).
Another great thing about this preserve is that it keeps indefinitely in the fridge. Just make sure to use clean utensils when going in for a dollop to help extend the useable lifespan of the herbs.
Salt Preserved Herbs from Preserving by the Pint
- 8 ounces mixed soft fresh herbs like parsley, cilantro, basil, dill, mint, etc
- 6 ounces coarse sea salt
- 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 quart jar, apply a lid, and place it in the fridge. Every day for a week, give the jar a good shake to help combine the herbs and salt.
- At the end of the week, it should have reduced in volume by about half.
- Transfer herb salt to a pint jar and fit with an airtight lid. It will keep in the refrigerator indefinitely.