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A trio of artisan-infused salts.
Divide salt equally into 3 small, clean, tight-sealing vessels, jars or tins.
Smash to lightly bruise each herb separately (careful not to mix flavors on your cutting board or knife) and place each into its own vessel with the salt. Shake and/or rub salt thoroughly with the herb. One other option would be to gently push salt and herb around in a mortar and pestle. That will generate a stronger if not harsher flavor. You can also just throw the herb in the salt, but it may take longer to scent.
Let the salts sit until desired strength of flavor is attained, anywhere from several days to several months. You may choose to leave the herbs in, but I would probably recommend taking them out, especially if they were not entirely desiccated to begin with.
If you live somewhere humid, make sure your salts don’t become damp. you can do this by first spreading them out on a piece of wax paper or parchment paper to allow full drying.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!