This method of storing herbs’ fresh spring flavour uses a natural preservative: salt.
Herbal salt is a staple in my kitchen.
I find it particularly tasty with roast vegetables or chicken.
It can be added during the cooking process, where the herb flavour will permeate the food, or it can be sprinkled on afterwards to add a herbal zing to the finished dish.
It is also delicious with any egg dishes. And fish, too.
In fact, use it wherever you would usually use ordinary salt!
Method
Gather a colander of mixed herbs such as marjoram, oregano, rosemary, winter savoury and thyme.
Wash and dry them well, using a salad spinner then dishcloths.
Strip off the leaves, discarding any woody stems.
Using a food processor, chop the herbs in stages until fine.
Measure the herbs and for every cup of herbs, add two cups of sea salt and half a teaspoon of lime or lemon zest. Mix together well.
Using a blender, finely blend one cup of the mixture at a time until the salt is smooth and pale green.
Store in airtight bottles.