Herbs Preserved in Salt or Sugar

Herbs Preserved in Salt
Herbs Preserved in Sugar

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.