Do you ever have way to much of a culinary herb in your garden and not know how to preserve it for the winter? Herbal salts are quick and easy ways to enjoy the freshness of your garden for months!
You're going to use salt anyway, why not use herbal salt?
This season I grew way too much parsley and honestly, parsley pesto didn't sound appealing to me. So, I blended it with kosher salt and it made a delicious additive to soups, stews while adding the flavor of a fresh herb. Parsley is super mineral rich and cleanses the urinary tract. The flavor of parsley is naturally salty, in a healthy way that actually feeds our bodies with micronutrients and minerals. Our nervous systems actually need a bit of salt!
If you crave salt when stressed - try using parsley and deep green vegetables. They are actually remineralizing our bodies and calming the nervous system.
How to make Parsley Salt:
🌿 3 cups loosely packed fresh but not damp parsley (remove stems)
🌿 1/2 cup kosher salt
1) Add salt and parsley to a food processor and turn on high until the leaves are blended well into the salt.
2) Scoop into a glass jar and cap- remember to label it.
3) Store in the fridge for 2 weeks before using. Lasts 6 months or more in the fridge.
It’s such a great way to add mineral rich herbs into your winter meals. Kind of like a bouillon cube. Try it with other herbs like sage, thyme, oregano too!
Parsley is super mineral rich and feeds our kidney/bladder system AKA the Water Element inside our bodies. Winter is Water Time so I’m prepping for it with parsley salt stashes.
What other herbal salts have you made before? Any suggestions for our readers?
Caution: do not eat large amount of parsley if pregnant or trying to conceive.