A quick and delicious way to save your garden herbs indefinitely!
Wash and dry the herbs well. Pluck leaves from stems (I admit I DO use some of the stems).
Roughly chop the herbs by hand. Do not use a food processor... no green paste!
Scrape the herbs into a bowl and add coarse salt. Use your (clean) hands to toss herbs and salt together.
Scoop herb mixture into a 1 quart Mason jar (I used wide mouth jars) screw on lid and place in your fridge. Shake the jar everyday for a week. Or if you're having a particularly bad day... more than once a day. At the end of the week the herb mixture should reduce by about half.
Transfer finished mixture to a 1 pint jar or in my case I transferred it to smaller jars and gave as gifts. Next time I will double the recipe so I can give more away as gifts.
This mixture can be kept in the fridge indefinitely. Be sure when using the herb salt, that you use a spoon and not your fingers to scoop some out of the jar. This practice will extend the life of the salt and keep bacteria out of your jar.
This is a great recipe to be creative with. Marisa mentions using leafy celery tops, which I think would be marvelous! Chervil, sorrel, thyme, rosemary, dill, fennel, lavender, sage, lemongrass... the list is endless!