Fresh Herb Salts

A TASTY FINISHING TOUCH

Flavored salts add zing to a dish

recipe and photography: Ashley Swartzendruber, Edible Michiana

Tiny crystals of salt make our food more flavorful with a simple pinch, but magic happens when you infuse those small crystals with a wide range of flavors. Think citrus zest, dried herbs, dried and ground tomato skins or wild foods like sumac that you dried and pulverized.

From our friends at Edible Michiana we share a recipe that uses any of the beautiful fresh herbs you have growing.

FRESH HERB SALT

Use any combination of fresh herbs, or pick your favorite, be that basil, rosemary, sage or thyme. Fresh herb salt really shines on roasted chicken, corn on the cob or sliced tomatoes.

1–2 garlic cloves (optional) 2 cups lightly packed herbs ½ cup fine sea salt or fine Himalayan pink salt

Begin chopping the garlic and herbs, add the salt to the cutting board and continue to chop until it’s all finely minced and uniform in texture. Spread out on a baking sheet lined with parchment paper and let dry uncovered on the counter overnight. The herbs and garlic should be dry to the touch. To speed up the process, heat the oven to 175°F and put the baking sheet in. Turn off the oven and check back in after a few hours, or when the herbs are dry to the touch. Once the herb salt is completely dry, store in sealed jars in a dark and cool pantry for 1–2 months. The best place to store and avoid possible mold is in the refrigerator. The herb salt will last 4–6 months in the refrigerator in a sealed jar.