Now that it’s finally getting warm in Berlin, we’ve been blessed with a bumper crop of produce from our farm share. I’ve had more rhubarb than I’ve known what to do with (it ended up in jam and more syrup), tons of fresh salad greens, the first tastes of local strawberries and cherries, and this week, a large harvest of fresh herbs. With the delivery came some sound advice: the herbs may bountiful, but the bunches of sage, thyme, chives, and marjoram were likely the majority to be harvested all summer, so we should preserve them. We already had a bundle of dried herbs from an April delivery, so rather than dry these herbs, I decided to make some seasoning salts.
There are a number of options for preserving when you have a large amount of fresh herbs—flavored oils, compound butters, and herb pesto are just a few examples. But flavored salts are really nice to have around during the grilling season—they are perfect for rubbing on steaks or adding to fried chicken seasoning, and are nice to sprinkle on top of grilled corn. You can use just about any herb, but hearty robust flavors work best, like thyme, sage, and marjoram. I’ve chosen a large grain salt here, planning to use it in a grinder, but the technique works with a flakier salt as well. It’s an incredibly easy way to keep the flavor of fresh herbs in your pantry all year long.
Servings: 2 cups
1 cup mixed herbs, leaves picked from the stems
2 cups salt
In a food processor, pulse the herb leaves until chopped. Add the salt and continue to pulse until well combined. Spread the mixture in an even layer on a lined sheet tray and let dry for two days. Transfer the mixture to a jar or spice grinder. Store in an airtight container for up to 1 year.