Fresh Herb Finishing Salt Recipe - Garden Therapy (2024)

FAQs

How long do infused salts last? ›

Like infused sugar, it can take up to a week to fully infuse your salt, but it keeps well for up to 3 months. The instructions are pretty much similar, too. To make these punchy infused salt, just start with kosher salt and a clean, completely dry airtight jar.

Remove the stems and coarsely chop the leaves. Mix in two thirds of a cup of Maldon salt flakes; you can use regular sea salt flakes as a substitute. Mix until well blended. Store in an airtight, sealed jar (mason, Weck, or any glass jar works well as long as it's airtight).

Though hardier herbs can also be kept fresh with a glass of water, the best way to store them is to loosely wrap them in a damp paper towel and keep them in a tightly sealed container or reusable bag in the fridge to prevent oxygen from entering and the leaves from wilting.

Coarser, flakier salts are recommended because they have better texture and appearance. Kosher salt is affordable, but you can upscale with fleur de sel, sel gris, or Maldon salt. Store always in an airtight container in a dark place, and let it sit for a couple days after mixing to allow flavours to infuse.

Moreover, this essential mineral also happens to be a natural preservative, which makes your homemade flavored salt completely shelf-stable. It can live in a glass jar on your spice rack or countertop for up to six months, ready to be sprinkled over stir-fries, salads, noodles, rice, and just about anything.

Salted vs. unsalted – Whether it's salted herbs or herb-infused salt, this mineral compound is a natural preservative and will keep your ground herbs and spices from spoiling. That being said, you may still find your seasoning loses its flavor, becoming more mild over time.

Add the salt and pulse to combine. Remove the mixture from the blender and store in a cool dry place for up to 6 months.

Some herbs maintain their flavor better when frozen instead of dried. Freezing works well for herbs like parsley, dill, basil, chives lemon balm, mint or tarragon. Experiment with various herbs to determine which ones you prefer frozen. Frozen herbs can be used in the same proportion as fresh herbs.

Lay the leaves in a single layer on parchment or plastic wrap. Roll up, slip the paper into a resealable freezer bag, remove excess air and freeze for up to 3 months. Use the leaves straight from frozen for any cooked dish; you can chop them first if you like.

How long can you keep fresh herbs in olive oil? ›

You can preserve them in olive oil for up to three months in your fridge, enjoying the same freshly-picked flavor. This works particularly well with basil and parsley, but try it out with chives, thyme, and your other favorite herbs.

While salt itself has no expiration date, salt products that contain iodine or seasonings that contain other ingredients such as spices, colors and flavors can deteriorate over time.

If dried properly, your flavored salt can be stored for up to a year. That's why it's important to bake it. When using just herbs and salt, many people skip that part. But unless you're using perfectly dried herbs, the flavored salts obtained this way don't usually last more than 3 weeks.

Generally speaking, regular table salt has an indefinite shelf life, meaning it won't expire but its minerals may break down over time. This is because salt is a very stable mineral with very low water content, making it difficult for bacteria to grow.