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Pour a layer of salt (or sugar) in the bottom of the jar. Now add a layer of fresh herbs. Press down firmly. Repeat process until jar is filled. Seal and store in a cool dark place. The salt (or sugar) is ready when the herbs are crisp. (Usually about two weeks). Sift off the herbs or grind them into the salt (or sugar). If you remove the herbs, remember that they are now and can be used as flavoring. If using salt preserved herbs, taste your dish before adding salt.
Sea Salt or Granulated Sugar
Fresh Herbs (cleaned and patted dry)
Clean jar with lid
The salt is good for cooking or using as bath salts. Herb Sugars are great for baking or sweetening tea.
Mays Greenhouse 2010