Using salt to preserve herbs is a tried-and-true method that dates back centuries. It's easy to do and wonderfully convenient because it can be used as the basis for any marinade or salt rub for both meats and grilled vegetables.
The fresh herbs permeate every ounce of the salt mixture and release a fragrant, intoxicating aroma that will preserve your garden harvest long after the garden has shifted into winter dormancy. (You can use fresh store-bought or farmers market herbs, too.)
This recipe can be increased or decreased depending on the size of your harvest.
Makes 8 ounces
- 15 to 20 stems of garden herbs, including dwarf winter savory, thyme, rosemary, oregano, and parsley
- ⅔ cup sea salt
1. Rinse the herbs in cool water and place them on a towel to dry. De-stem and coarsely chop the herbs' leaves.
2. Add the salt to the herbs and continue to chop, mixing the two in the process. You want a coarse, not fine, texture. Combine the herbs and salt in a jar, seal the lid securely, and refrigerate.
The salt-preserved herbs will last up to a year.