Salt Preserved Herbs from Preserving by the Pint

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

Prep Time:

Cook Time:

Salt Preserved Herbs from Preserving by the Pint

Ingredients

  • 8 ounces mixed soft fresh herbs (like parsley, cilantro, basil, dill, mint, etc)
  • 6 ounces coarse sea salt

Instructions

  1. 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.
  2. 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.
  3. At the end of the week, it should have reduced in volume by about half.
  4. Transfer herb salt to a pint jar and fit with an airtight lid. It will keep in the refrigerator indefinitely.
https://foodinjars.com/recipe/salt-preserved-herbs-from-preserving-by-the-pint/

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13 responses to “Salt Preserved Herbs from Preserving by the Pint”

  1. This looks great and I plan to try it this summer when we finally have fresh herbs again. Right now everything is still under the snow.
    I’m assuming the volume of the herbs is 8oz. Is the salt likewise being measured by volume, or is it be weight?

  2. are your live lessons preserved somewhere for those of us that couldn’t make the live demo to watch later? I was sorry to miss this and would love to see what you taught.

  3. I love this recipe! I’ve used it the past few years to use up all the garden herbs at the end of the growing season. It’s great to rub on a chicken with some olive oil for roasting. I never would have thought of preserving herbs this way until I saw it in your book. Thank you.

  4. So glad I found this now! I recently started growing herbs in an aerogarden, and have an abundance of fresh herbs that I need to use. Thank you!!

    • I find that I prefer the texture with a larger grain salt, but there’s no issue with using a finer grain salt. It’s really just a matter of preference.

    • I’ve not tried it with sage, but I imagine it would work. I would make sure to combine it with other, less assertive herbs, though.

  5. I have been putting fresh herbs in salt in clean jars and keeping them on the counter in my kitchen. I don’t think I have room for them in our refrigerator. Must they be refrigerated? The salt (kosher salt) does draw out the liquid from the herbs, even when they have been washed and dried first.
    I have used the salt to add some flavor when salting a stew, for example. I don’t even have to add the herbs, although some might end up in the pot.
    I flip the jars over from time to time because the contents settle.
    Question: is refrigeration required?

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