Dry Salted Herbs

Serves4- people
Dry Salted Herbs

Bundle the last of the British herb season into a jar to keep you through winter. This gorgeous recipe is inspired by Alys Fowler’s new book Abundance (Kyle Books) – a must for preserving fanatics.


  • 40g herbs
  • 10g salt
  • A little citrus zest
  • A little garlic and/or chilli (optional)
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1. Finely chop your herbs into a bowl – you can use pretty much any herb: chives, parsley, tarragon, mint, rosemary, thyme, sage or a combo. We used rosemary, thyme and sage.
2. Grate in a little zest, add a clove of finely chopped garlic and/or some chopped fresh chilli, if you want to give it a zing. We added the zest of an orange and a finely chopped small red chilli.
3. Mix with the salt. Cover with a tea towel. Leave in a warm place, stirring occasionally, for 2–3 days. Tumble into a sterilised jar. It’ll keep for several months. Perfect for jazzing up your veg, pasta, meat, fish and more.
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