I hate buying herbs at the grocery store. They are always unreasonably priced and rarely have the true flavor you find when you grow them yourself. Growing herbs isn’t terribly challenging. I can say this because I have a little herb garden just outside my backdoor. I am in love with the idea of gardening. I love choosing seeds and planting and seeing the first sprouts come up. Then when it gets hot and it’s time to weed and well, I’m over it. That’s what I love about my little herb garden. It’s incredibly independent. I put the plants in the ground and give them a little water. They do all the work and I reap all the benefit.
my herb garden; the dill decided to take over this year
Then fall comes. The weatherman starts in with threats of frost and I know my days of stepping out to clip some fresh herbs are coming to an end. I have a way to cheat the system. I break out my giant box of Diamond Crystal.
It’s a simple process of layering herbs in kosher salt. The herbs do become somewhat brittle (especially parsley), but they retain their color and flavor. So while they can’t really be chopped and thrown into a salad, the can be crumbled as a garnish. The also work great in gratins and stocks where they rehydrate. The other great thing is that as you remove the herbs from the salt, you end up with a seasoned salt that is great for all sorts of other things.
This method is great for things like parsley and sage. I have also used it for dill and thyme, but you have to be extra careful when removing the salt not to lose too many of the delicate leaves. If the salt has hardened a bit, I find scraping the top with a fork loosens it up nicely.
I start by giving the herbs a quick rinse, then I let them dry completely on a towel. I use an old refrigerator dish, but any deep dish with a lid will work. Start with a thin later of salt and then simply alternate layers of herbs and salt until you reach the top. I keep mine in the fridge for easy access. They will last through winter and then you can get back out and grow some more.
You are too smart! I’ve never heard of doing this. I’m going to try.
coooooool!
WOW very cool – I had never heard of this. I will have to try this one for sure. Great tip!!
Beautiful blog!
I’ve only used this technique with basil, but why not other herbs? Thanks so much!
I have made orange and lemon flavored salts, but not herbs yet…..good idea!!!!
Thanks everybody. I’m thinking we should mix Nina’s lemon salt with my dill salt. How good would that be on fish?
Marisol – I love using this techique for basil too. The flavor really absorbs into the salt.
This is so cool. I have never heared of keeping herbs this way and am definately going to give it a try.
Thanks for a great tip! I just threw out a bunch of wilted blackened basil and felt so bad about it! Considering I pay so much to buy herbs, I’d atleast like them to last long enough to use them all up. I’ll be trying your method
Ingenious! I love it!
Interesing, I will definitely try!
OOOhhhh . . . that is sooo cool.
Louise,
(“realchiffonade” and “therealchiffonade”)
Clearwater, Florida
Does anyone know if this will work with Rosemary? I just LOVE rosemary and it doesn’t seem to last long in the refrigerator or in water.
KateAndWhatSheAte I have used this for Rosemary. The leaves have a tendancy to break off the stem when you try to pull them out, but if you just flake around them with a fork they will come out. I usually just hang my Rosemary on my utensil rack and let it dry out for winter use.
KateAndWhatSheAte, get a rosemary plant! Put it outside in the summer and in your brightest window in the winter. They do great and provide wonder fresh rosemary yearround. I’m going to be trying the salt trick with parsley, though!
Wow that is so cool. I have been a chef for over 10 yesrs and never ever seen that before! I guess it is a lot of effort and you do need quite a lot of salt but still it is a great idea! I guess you don’t really need to season a dish you add these to either as there would be enough caked into the herbs?
Thanks everybody – It does take a lot of salt, but it’s worth it to not have to throw out all those herbs.
Veggiebelly – I’m hopeful you won’t have to throw out anymore wilted basil.
Janet – Moving the whole plant in is nice to because you can enjoy the fragrance all winter long too. Last year our winter was too long though and my poor Rosemary just couldn’t get enough light. Everyday a few leaves would fall, but it smelled nice when I swept the floor.
Niall – I do buy a big box of kosher salt, but I figure I get double the use. First for the herbs, then the seasoned salt. Most of the salt flakes off the leaves, but I do adjust my seasoning according to how much does sneak in with the herbs.
Thank you for the idea… I must try the method. I do agreed with you buying herbs are expensive whether in pots or cuttings. Living in a tropical climate made it even worst! I have to keep my herbs in the fridge. Sometimes, when I need it, the herbs already mushy and wilted inside the sealed plastic bag and even still inside perforated bags…:-( As long as I can keep the herbs, I’m willing to try your method rather throwing away.