If you are serious about controlling the amount of salt in your diet (there is less sodium in sea salt because fewer crystals fit on the spoon) yet want to enjoy the flavor of your meal, try this easy-to-make Herb Sea Salt. It is chock full of parsley, rosemary, and thyme, all nutritious and delicious herbs.
For 4 cups
1 C. fresh parsley
1 C. fresh rosemary
1 C. fresh thyme
1 C. coarse sea salt


Clean the herbs. Remove the leaves from the stems and dry thoroughly.
Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
Transfer the herb salt to a resealable glass jar
The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, and as a finishing salt.


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