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- Green herb salt
Green herb salt
Nutrition facts per serving:
- Energy in kcal about 7
- Fat about 0g
- Carbohydrates about 1g
- Protein about 1g
This is needed
This is needed
for 420 g
Salt mixture
- 1 bunch basil
- 1 bunch oregano
- 0.5 bunch rosemary
- 1 organic lemon
- 400 g sea salt
- 1 bunch flat-leaf parsley
Tools
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- 4 glasses, each approx. 150 ml, baking paper, Baking tray, Funnel, Lemon grater, Oven mitts, Kitchen scales, Cooking spoon (wooden)
And that's how it's done
And that's how it's done
Salt mixture
Tear the leaves off the basil, oregano and parsley, remove the needles from the rosemary. Grate the zest from the lemon, blitz everything in a food processor along with the sea salt.
To dry
Spread the salt mixture on a baking tray lined with baking paper. Dry approx. 1 hr. in an oven preheated to 60 °C (convection) with the oven door slightly ajar. Turn off the oven and leave the salt mixture to cool. Remove.
To fill the jars
Blitz the salt once more in a food processor. Fill the jars (each approx. 150 ml) with the salt, seal tightly.
