I’m lacking some serious ‘oomph’ re doing exciting things in the garden (and at home), hence the lack of posts. But yesterday I realised that we were running low on herb salt, so set about making some more.
There are three herbs in particular that I wouldn’t be without in my wee patch: rosemary, sage and thyme. I use them constantly when cooking, and also dry them to make herb salt, which is a delicious ingredient in most of our dinner dishes.
To make the salt, I pick a liberal amount of each plant and place them on a sheet of baking paper, on top of an oven tray. I turn the oven to 180 C, and wait for it to heat up. When the little oven light tells me it’s reached peak temperature, I turn the oven off and put the herbs in the oven. This is the quickest way to dry herbs – I’m not patient enough to hang them upside down for two weeks etc etc, and the end result is the same, yet it only takes about two hours.
When the herbs are completely dry, I simply rub them between my fingers and crumble them into a bowl. I then mix in a bag of flaky sea salt, stir the whole lot together and *voila* – herb salt.
I find that even a small pinch of this salt added to my cooking can really uplift the flavour of a dish – giving it that extra ‘oomph’ (that I am currently lacking).
November 22, 2011 at 9:19 pm |
[...] but some veges and chicken quickly thrown together, with wine, chicken stock, preserved lemons and herb salt filled up our bellies and Mr 5 was fast asleep in bed before 7pm. GA_googleAddAttr("AdOpt", [...]