Herb Salts: An Adventure In Cooking From Fäviken

1. 1

   Make sure the herbs are dry-Chef Nilsson says to pick them on a sunny day.

2. 2

   Pulse the herbs in a food processor, until they are finely chopped, taking care not to let them heat up. Add the salt, and pulse a few more times.

3. 3

   Pass the mixture through a coarse sieve to remove any woody stems, or do what I've done with the lemon verbena mix, and store it in a spice mill so you can grind as needed. Even picking on a sunny day, my chive salt was pretty wet and didn't have any woody stems, so I didn't sieve and just put it in the freezer.

4. 4

   Store in the freezer or at room temperature, depending on whether you want fresh, newly picked flavors or slowly changing tastes through the winter.

No additional tips available.