Instructions
- Wash and thoroughly dry the fresh herbs. Remove any damaged or discolored leaves and stems.
- De-stem the lovage and discard (or compost) the stems.
- In the bowl of a food processor, combine 1 part lovage leaves with 3 parts salt. Process until lovage and salt are thoroughly blended.
- Transfer lovage salt to a baking tray with a rim (such as a jelly roll pan) lined with parchment, wax paper or a silicone baking mat. Spread salt in a thin layer. Loosely cover and allow to dry for a day or two until thoroughly dried and brittle.
- Break the dried lovage salt into chunks and return to the food processor. Process once more to powder.
- Transfer to a clean mason jar or glass shaker with an airtight lid. Label the container with the herb variety and date and store in a cool, dry place away from direct sunlight. Properly stored herbal salts should last a year or longer, depending on the herbs used and storage conditions.
- Use 1:1 for salt in recipes and on food.
Notes
Use high-quality, non-iodized mineral salt such as Real Salt or pink Himalayan. Iodized table salt may introduce unwanted flavors and additives.
