- Wash the herbs and shake them dry thoroughly. Remove the leaves and needles from the stalks and put the leaves and needles into the blender jug. Add the salt and peppercorns and, with the measuring beaker in place, chop for 10 seconds/speed setting 6. Repeat the process, if desired.
- Spread the herb salt in a thin layer on a baking sheet lined with greaseproof paper and dry in a fan oven at 40 °C for 3 hours. Then pour into screw-top jars and close.
If desired, other herbs can be used to make this salt. Also suitable are wild garlic, basil, savory, dill, tarragon, fennel leaves, chervil, coriander, cress, lavender, lovage, bay leaves, marjoram, parsley, sorrel and chives. The ratio of herbs to salt can also be altered according to taste.
Herb salt goes particularly well with fish, meat, in salad dressings, quark and in soups.
If stored in a cool, dark place in a screw-top jar, this herb salt keeps for ever. Only the intensity of the flavour will diminish with time.
Bon appétit with Monsieur Cuisine