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Herbs move the world. Who doesn't grow them like they don't. If they don't like the weather outside, they sit on the windows in our kitchens. Although it is true that without sun and fresh air grown herbs have significantly less silic, so they do not smell so much, but for example, for homemade herbal salt they are delicious.
Herbal salt has the advantage of making the one that you like the most. At the same time, you salt and water. Personally, I like to add it to salad, soup or meat dressings when baking. How long it lasts depends on the ratio of individual raw materials. Salt is a good preservative, so at a ratio of 1:1 in a cool place it lasts for several months. But for me, it's too salty and too little herbal, so I prefer to give one and a half times as many herbs and produce smaller amounts. I haven't been able to consume it yet.
Need
3 parts dried herbs
2 parts sea or alpine salt – the best is coarse-grained
How to do it
1. Cut the herbs and dry them. It can be classically on a wire or in a waser. It can also be done in the oven, which you set to 50 to 75 °C, but you need to keep an eye on the plant.
2. Put salt and dried herbs in a stone or metal dooche. Handicrafts don't replace anything, so crush hard.
3. Put the finished herb salt in a glass jar with a screw cap so that moisture does not get to it.
Our tip: Parsley, chives, bear garlic, thyme, litter are best suited for herb salt
