What an original and cleaver way to keep your dearest summer herbs during the cold winter months while creating a one of a kind topping and seasoning. I love making salted herbs because you can go pretty much in any direction you want without worrying about bad bacterias…. thank you excessive amount of salt! lol!
This recipe isn’t an official recipe, every year the mix is different and with each different mixture, different recipes are being created. This year, I wanted something basic that could go well with almost everything and here’s the result.
- 2 very tightly packed cups of VERY finely chopped celery leaves
- 1 teaspoon of finely grated ginger
- 1 cup of sliced thin green onions
- 2 tightly packed cups of finely chopped carrots
- ¼ loosely packed of chopped basil leaves
- roasted solar salt (or any other sea salt) - fine grain or coarse
- - In a big mixing bowl, stir in all your fresh ingredients.
- - Carefully watch a glass or plastic container under very soapy hot water.
- - Start putting a small layer of mixed herbs at the bottom of the container and then add 1 to 2 tablespoon of sea salt on top. Repeat this step over and over with the rest of the herbs till you're all empty.
- - Store in the fridge for 1 week and then strain the herbs to drain the juice that it will have created.
- - Wash the same container again under hot, soapy water, dry it well and then store you strained salt herb preserve in the fridge, up to 6 months and sometime a little bit more.