October 06, 2020

Salt Preserved Rosemary and Sage

Recipe:

Rosemary and sage have for centuries been the choice of herbs used for Tuscan cuisine.  Never has it been easier to store the flavors of Tuscany in a jar.  Planning to make a pork roast, a baked chicken, turkey, grilled fish, or flavorful roasted potatoes?  All that is needed is fresh rosemary, sage, sea salt and some sterilized jars to store it all in the refrigerator.  Such a great way to have herbs available year round and what a perfect way to give a gift to a friend.  Let's get started!

Supplies:

  • Cutting board
  • Sharp knife, food processor or mezza luna
  • Large bowl for mixing
  • Sterilized canning jar with lid

     Ingredients:

    • 500 grams course sea salt (17.6 oz)
    • 125 grams rosemary 
    • 125 grams sage

    The recipe can of course be halved or quartered.  We just happened to have an overabundance of herbs in the garden.  

        Directions: 

        1. Thoroughly clean the rosemary and sage.  Make sure the herbs are completely dry before chopping.   We sometimes clean the herbs by spraying them with water while still on the plant, and let the sun naturally dry them before cutting.  Paper towels or clean dish towels can also be used for drying the herbs.  
        2. Finely mince the rosemary and sage.  This can either be done with a sharp knife, a food processor or a mezza luna.  The consistency should resemble the coarse sea salt.   *If using a food processor be careful not to over chop the herbs.
        3. In a large bowl mix the minced herbs with the coarse sea salt.
        4. Transfer the mixture into sterilized jars.  Best when stored in the refrigerator.  This is a delicious, classic Tuscan blend that can be introduced and added to many dishes.  Fresh minced garlic, and black pepper can be added to the mixture when ready to use.  Let us know what you will prepare with the flavors of Tuscany in a jar.  Enjoy!      

        Buon Appetito!

        *The preserved herbs will last for up to a year in the refrigerator. 

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