How to preserve herbs in salt.

Aug 24, 2020

Here in Michigan, Summer is slowly slipping away, and we are cherishing the last of the bounty our gardens produced this year.

While the eku team is super excited for Fall (hearty stews, outdoor fire pits and hot apple cider) we also are seeking to extend the fresh flavors Summer has to offer and constantly craving new ways to use our garden bounty all year round.

So what do we do with all of that floral basil and thyme? Preserve it in salt. This recipe can be used for herbs that have over grown in your garden or leftovers you purchased from the super market. It's a quick and easy way to add an intense amount of flavor to any meal.

Preserving has been around since before humans started cultivating and farming, With a few simple ingredients (things you probably already have in your pantry), you too can capture the flavor of your herbs. Try our our recipe for Lemon & Basil preserved salt below, and serve it on everything. This method works with any herbs, so experiment yourselves. The flavor combinations are endless!

Preserved Lemon & Basil Salt

Inspired by the Let your Garden Grow gift box.

2 cups of Basil leaves, chopped

1 cup of course Sea Salt

3 tbs of Lemon Zest (around 3 lemons)

Directions

Chop or tear the basil and place it, along with the salt and lemon zest into a food processor or blender. (You can also use an immersion blender for this recipe, and simply place everything in a bowl).

Blend everything together until the herbs and zest are fully incorporated into the salt. By blending the ingredients you are releasing the oils from both the zest and the basil, which will be soaked up by the salt.

Lay out a baking sheet with parchment paper and spread the salt mixture evenly. Cover the baking sheet with a cloth and place in a cool, dark, dry place for 2-4 days. This will allow the salt to soak up all the moisture from the herbs and zest. Once 2-4 days have elapsed, place everything in a container and you are done!

We sprinkle our salt on everything!

From meats and vegetables to the rim of our favorite Watermelon Margarita.