Preservation of herbs

Hello!

These recipes seem good, especially the one for [Gartengestaltung], which really caught my attention because it also seems very cute. Does a liqueur really have to rest for that long...I wouldn't have thought so. But if it then tastes really good, the waiting is worth it!

Best regards,
sennor :)

Preserving herbs in salt

Hello sennor!

Apart from drying herbs, or preserving them by soaking them in oil, vinegar, or alcohol, you can also preserve them in salt. Salt works when preserving in the sense that it is highly water-binding and conserving. This way, microorganisms or molds are deprived of the moisture they need to multiply. This method has been used for a very long time to keep fish or meat fresh for longer. However, when you take the herbs out of the salt to use them for cooking, you must wash them thoroughly. Because too much salt is unhealthy and doesn’t taste good.
Basic recipe: 1/3 salt and 2/3 herbs.

Recipe example:
Parsley, chervil, chives, tarragon, basil, borage, and lovage.
The herbs can be salted individually or mixed. For this, press the washed, dried, or finely chopped herbs into containers and salt repeatedly – after each layer.

Salted herbs are excellent for soups or sauces.

Best regards, garden design :)

hi,

preserving herbs in salt... I've heard of that before. but does anyone still do that nowadays? aren't the herbs still very salty after rinsing? however, I do imagine it being practical. and it surely means less work and is cheaper than preserving herbs, for example, in oil.

best regards, yung :)