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NNPG List Of Forums => Food Preservation, Storage and Recipes => Topic started by: TWP on May 22, 2015, 10:59:48 AM
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This is a very good way to keep (preserve) your fresh herbs.
Note that some herbs do not dry (dehydrate) without a lot of flavor loss.
Basil is case in point.
This method (three variations) will give you fresh, moist herbs for cooking.
Note that the method which uses whole leaves makes it easy to remove most of
the salt before use in a given dish. Spaghetti sauce is an example which does
need highly salted herbs.
The other two variations give you a salt with heavy or light herb flavor, but still
require that the dish is salted.
Finally, if you cook with salt preserved herbs, you can (should) reduce the amount
of salt called for in any given recipe.
http://melissaknorris.com/2015/05/howtopreservebasilinsalt/ (http://melissaknorris.com/2015/05/howtopreservebasilinsalt/)