I’ve been growing herbs for many years and some of you have, too. Then there are those who began planting herbs during the pandemic, and found that these gifts from nature are easy to grow and add so much flavor to foods.
Enjoy the flavor and nutrition of herbs long after the harvest season is over by preserving them.
I’ve preserved herbs in too many ways to count — from drying in bunches, to vinegars, to oils and butters, to name a few.
Today I wanted to share a couple of what may be new methods to you, but which have been used for hundreds of years: preserving herbs in salt or sugar.
Herbs preserved this way are simple to do and really budget friendly. Just check the price of dried herbs at the grocery and you’ll get my point. The bonus? Naturally flavored food all the way through next spring.
These make lovely gifts from the kitchen.
Salt preserved savory herbs for refrigerator
No real recipe, but here’s my latest endeavor and I think, my best.
Make as much as you want.
Ingredients
Fresh chopped herbs, firmly packed in a measuring cup.
An equal amount of good quality salt, like sea, Kosher, or Himalayan pink. A little more, or less, of either is OK.
Instructions
Pour the salt in a bowl. Gently stir in herbs until well mixed.
Spoon into glass jar, cover and place in refrigerator.
Give it a stir or shake every few days for a week.
The salt will draw a bit of moisture from the herbs.
Keeps several months at least in refrigerator.
Nice blends:
You can always just use 1 herb, like parsley, which can be used a lot,
or try a blend:
Basil, rosemary, oregano, thyme and parsley
Lavender and sage
Tarragon and dill
Sage and parsley
Basil and parsley
Chives (onion and or garlic), nasturtium blossoms/leaves
Use your imagination!
Oven dried salt preserved savory herbs for pantry
Same as above: mix equal amounts of salt, and packed fresh chopped herbs in a bowl.
Preheat oven to 225.
Pour evenly on rimmed baking sheet.
Give it a stir now and then, baking until herbs dry completely. In my oven, it took about 20 minutes.
Store in airtight containers, away from heat and light, up to 9 months or so.
To use
When a recipe calls for salt, sub in some herb salt.
Use a bit less as the flavor is quite concentrated.
Oven dried sweet herbs in sugar for pantry
For herbs like rose geranium, anise hyssop, mint, lavender, cinnamon and lemon basils, lemon verbena, sweet flower petals, etc.
Ingredients
Fresh whole herbs, packed, in measuring cup.
Equal amounts of granulated sugar
Pulse in food processor or chop by hand until herbs are finely minced into the sugar. Careful, don’t let it get pasty.
Instructions
Preheat oven to 225.
Pour evenly on rimmed baking sheet.
Give it a stir now and then, baking until herbs dry completely. In my oven, it took about 20 minutes.
Store in airtight containers, away from heat and light, up to 9 months or so.
To use: beverages, baked goods, sauces, puddings, etc.
