Herbs. Delicious herbs. What a delight. And what a pain to keep fresh! Especially after the holidays and all that jazz. Got some leftover rosemary, thyme or sage? Are you hurting because they wilt a little bit more each day? Say no mo. I will show you an easy and chic way to turn your leftover herbs into artisan salts.
Read the first part of this post and indulge in all the images after the jump.
LEMON AND SAGE SALT
INGREDIENTS AND STEPS
1 cup of coarse sea salt, 1 Lemon, a handful of fresh Sage.
First: wash, pat dry and chop a handful of SAGE. Make sure there are no big chunks left. You could use a food processor, but it takes away from the whole artisan experience, no?.
Then: go ahead and zest your LEMON. Choose one with thick, plump skin and – like with your men – avoid the limp/dry looking ones.
After: get your SALT. You can choose a fancy one like Himalayan, but you can also keep it on a budget by using regular coarse sea salt from the grocery store. Mix it with the lemon zest and chopped sage. Initially it’ll be quite coarse, so you’ll have to break down the crystals. How? Using mortar and pestle! (we are such fucking gourmands).
As a side note – I used this cute one from West Elm. So magazine-like, right? and it came to $25-ish with tax and all. A good price to look extra sassy in the kitchen – but again – you can use your food processor and just tell your friends you used mortar and pestle. Because is THAT much cooler.
Finally: Crush the salt until you break it down to small crystals that can be sprinkled and, voila! You now have a citrusy magic salt that can be used on almost everything. It’s so fresh and sage-y, it’s amazing. If I could, I would call her Conchita and marry her.
Enjoy this salty delight on seafood or roasted veggies. A super easy way to add flavor without too much labour (see how I worked those words there?).
Next in line: Fresh thyme and crushed chili salt, and my absolute favorite: Crispy Garlic and Fresh Rosemary salt. Check them out later on the blog!
PHOTOGRAPHY BY: MARK YAMMINE