I have a recipe that mentions sage preserved in salt (as an alternative to fresh). Does anyone know how this works? I love fresh sage and dried sage is often such a let down (even the sage I grow and I dry myself loses so much of its vigor).
I've seen recipes for herbes salées [salted herbs] that are a mix of herbs. Sort of like preserved lemons, you layer herbs, or just sage, with salt and let sit for two weeks. It seems like the perfect middle ground between fresh and dried herbs.
I first heard about it on WellPreserved.ca : http://wellpreserved.ca...
Preserving sage or other aromatic herbs in a coarse grained salt absorbs the moisture of the herbs and lasts about six months.
Instructions: 1) Remove leaves from stems. 2) In a mason jar, add salt to create 1/2" thick layer. 3) Place the herbs on top of the salt layer. 4) Create another layer of salt to cover the leaves. 5) Keep repeating and end with a layer of salt. Tightly close jar and store in cool place. When ready to use, wash off to remove excess salt.
You can also do this with spices or even spruce tips. Someone recently gave us hemlock tip salt--it's pretty amazing. It has a citrus-y note to it that was a surprise to us. Heidi Swanson had a great blog post about citrus salts: http://www.101cookbooks...
Please enter a valid email address.
Well played. You deserve a cookie.
Uh, ever heard of a sausage roll?
The Trader Joe’s Product Causing a Furor in Britain
Bhutanese Food in America
8 Iconic French Brands
Food & Wine Is Leaving New York
5-Ingredient Solutions for Snack Time
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)