Herbal salt is a traditional Bolognese recipe that gives your dishes a great smell and taste.
From roasted chicken to vegetables, from tomato sauce to fish you can always have a great seasoning.
Here you can find it in every shop but I love to make it by myself when summer comes and sage and rosemary are at their best; sea salt preserves herbs from spoil so it can last months if you keep it in an airtight container.
Quantity of herbs and spices may vary, I now know how to measure everything by handfuls but I tried to write down the right measures for 35 oz. salt.
In the past mortars or even stones were used to crush salt and herbs but now we have the great luxury of powerful mixers; they’re great but they can heat what they’re grinding and it can change smell and taste.
I use a method that mix tradition and modern appliances, more info into the recipe card.
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Ingredients
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- In a mortar grind the herbs, garlic and black pepper with a couple spoons of salt.
- When well minced add this to a mixer with the rest of the salt and pulse for some seconds untill everything is well blended.
- Salt will not end up finely grinded but it's ok as this preparation is mostly used on cooked dishes so the salt will melt.
Keep it in an airtight container, it will last for a year, just in time for next summer to come and give you more fresh herbs to do it all again!
