The quest to preserve what remains of the fall garden bounty continues at a fevered pitch. I used to complain that I didn’t have enough green tomatoes at the end of the season, and now… let’s just say, Be careful what you wish for.
One nice way to use up the last of the herbs is to make herb-infused salts. I’ve written glowingly about them in my books — they’re use in the kitchen is endless. We use them as rubs, to flavour roasted veggies and potatoes, to season eggs, as an aromatic baked salmon crust, and as a finish on just about everything.
Sage and rosemary are common culinary companions, but I didn’t think to make a salt of it until I came across jars in a local Italian greengrocer. I initially thought that the strong, resinous herbs would limit the salt’s potential, but we keep a jar of it next to the other salts and I have found myself turning to it far more often than I imagined.
I taught a group how to prepare this particular mix in my Banking the Bounty workshop last month and recently made up a huge batch at home to give to friends as holiday gifts. I’ve provided instructions for a small batch, but it is easily multiplied.
p.s. You’ll love the way your kitchen smells as you make this.
RECIPE: Salomoia Bolognese
- 1 cup course sea salt
- 1 tablespoon finely chopped fresh sage leaves
- 2 tablespoons finely chopped fresh rosemary
- 1 clove finely chopped garlic
In a small bowl, combine the salt and herbs thoroughly. Spread out on a baking sheet for a day to dry slightly. Please note that the mixture can be a little wet when you pack it into jars.
Store in an airtight, glass canning jar in a dark, dry place for
When making up a large batch you can opt for using a food processor to do the chopping for you. Rapidly pulse the herbs and garlic together several times until finely chopped.
Add the salt and pulse a few more times to combine the flavors.