Making herbal s alt yourself has several advantages. On the one hand, garden and wild herbs can be preserved and their aroma preserved. On the other hand, the mixture is a wonderful gift and at the same time a practical aid when preparing fish, meat and vegetables. However, when making it, you should pay attention to a few points so that the result impresses your nose and palate.
Fresh or dried?
Both fresh and dried garden and wild herbs can be used. However, experience has shown that the s alt and herb mixture becomes significantly more aromatic if the herbs are dried in the oven together with the s alt. To achieve a similar result with dry herbs, the mixture should be allowed to “infuse” for a longer period of time before using it in the kitchen.
Types of s alt
To make herbal s alt, you must first select a type of s alt. Three common types are:
Sea s alt
Sea s alt is obtained from sea water and is relatively mild. It is therefore ideal for making herb-s alt mixtures. However, sea s alt is also relatively “moist”, meaning it has a fairly high residual moisture content. However, if fresh herbs are used and dried in the oven together with the s alt, this is not a problem.
Fleur de Sel
This is also sea s alt. However, this special s alt is harvested or mined by hand and is therefore more exclusive. This makes it ideal for anyone who wants to treat themselves to culinary delights or who would like to give others a high-quality, homemade gift.
Rock S alt
Basically, rock s alt is also a type of sea s alt. However, it has been deposited underground and therefore has a more intense taste. Rock s alt can also be used for herbal s alt. However, fresh herbs with a strong aroma are recommended. Otherwise, the intense s alty taste could overwhelm the herbal notes.
Mixing ratio
When it comes to the mixing ratio between s alt and herbs, whatever you like is allowed. However, ratios between 4:1 and 2:1 are common. This means that there are four to two parts of s alt to one part of herbs. However, it should be noted that fresh herbs have a significantly smaller volume and weight after drying in the oven. When fresh, the amount should therefore be doubled. However, with herbs that have already been dried, it is easier to achieve the desired mixing ratio.
Users needed
Traditionally, s alt and herbs are crushed in a mortar with a pestle and mixed together. However, this is quite tiring, especially with larger quantities. Alternatively, you can use a blender that is powerful and fine enough to chop both herbs and s alt. In general, the following utensils are required:
- Mortar and pestle or powerful blender
- Chopping knife or sharp cleaver
- well-closing containers, such as preserving jars
- Oven, baking tray and baking paper for fresh herbs
- Plastic bags, for example a freezer bag with a closure or a fabric bag
- if necessary a funnel
Basic recipe for herb s alt
Making the herb-s alt mixture always works according to the same principle. The only difference is whether they are fresh or dried herbs.
Fresh herbs
For fresh herbs, the procedure is as follows:
- Wash the herbs, shake off the water and place them on a clean cloth to dry.
- When the herbs are well dried, pluck the leaves from the stems. For fine-stemmed herbs such as dill or coriander, the stems can be used. The herbs are just chopped into small pieces.
- Place herbs and s alt in a mortar or blender. Crush the s alt and herbs thoroughly in the mortar with the pestle and mix. Finely chop everything in the blender for a few minutes.
- Line a baking tray with baking paper and spread the herb-s alt mixture evenly on it.
- Let it dry in the oven at 50°C for about an hour. Keep stirring and spreading the mixture gently with a fork or spoon.
- The residual moisture from the herbs and s alt can cause the mixture to clump together during drying and result in larger pieces again. After the herbal s alt has cooled, it should be placed in a bag and shaken briefly to break up any lumps.
- Use a funnel or a spoon to pour the s alt into suitable containers. Dried herb flowers or a few grains of rice can be used to maintain the spreadability of the herbal s alt.
If stored in a cool and dry place, the s alt can last for several months.
Dried herbs
If the herbs are already dried, making the s alt is much easier and takes less time. All you need are the following steps:
1. Place the herbs and s alt in the desired ratio in a mortar or blender, chop and mix.
2. If the residual moisture in the s alt is high, put the mixture briefly in the oven and dry as described above.
3. Pour the s alt mixture into containers and let it steep for a few weeks so that the aromas are transferred to the s alt.
Tip:
The herb-s alt mixture should be stored in a dark and cool place and checked for condensation in the first few days. Then it can last for several months without any problems. In any case long enough so that the next herb harvest is due before the s alt runs out.
Suitable herbs
There are no restrictions here, garden and wild herbs such as wild garlic can be used without any problems. In addition, other spices can be added to the s alt to prepare a finished spice mixture. This can save a lot of time when cooking. Suitable herbs include:
- Wild garlic
- Basil
- Curry herb
- Dill
- Chervil
- Coriander
- cress
- Lavender
- lovage
- Oregano
- parsley
- Peppermint
- Rosemary
- Sage
- Chives and chives
- Thyme
- Lemon balm
Suitable asSpices include:
- Aniseed
- Chili
- garlic
- Peppers
- Pepper
- Vanilla
- Cinnamon
Mediterranean herbal s alt
Mediterranean spice mixtures go well with fish, seafood, meat and vegetables. You can even use it to add cheese and antipasti. Suitable herbs are:
- Rosemary
- Oregano
- Basil
- Thyme
- Sage
For a Mediterranean herb-s alt mixture, either combine two to three bunches of the herbs with 500 grams of sea s alt or chop up several stalks of three to five of the herbs and mix or grind them with the s alt. Additionally, other herbs and spices can be added in small quantities. For example, parsley, paprika, hot peppers, pepper or chili.
Herbal s alt for fish
A popular seasoning for fish is the already mentioned Mediterranean herb s alt. Alternatively, you can also make your own mix. Suitable herbs are:
- Dill
- parsley
- Chives or chives
One bunch each mixed with 200 grams of sea s alt and a little pepper gives the fish a gentle herbal note and spice without overpowering the taste of the fresh fish.
Herb s alt for meat
Of course, a distinction must be made when it comes to meat, as there are many different types. A distinction should therefore be made between chicken and beef when it comes to seasoning. Even greater differences in taste can be found, for example, between chicken and kangaroo or ostrich and goat. Therefore, no general recipe can be given for meat. But again, whatever tastes good and pleases is allowed.
Beef
- 500 grams of s alt
- Garlic, chives or chives
- parsley
- Oregano
- Marjoram
- Thyme
Particularly aromatic results can be achieved if a whole bunch is used at a time. However, if you want to make a lighter herbal s alt yourself, you can only use about half of it. This also applies to the following herb s alt recipes for meat.
Poultry
When it comes to chicken, the range of herbs is much more extensive. Suitable seasoning plants include:
- Basil
- Tarragon
- Fennel
- Laurel
- Marjoram
- Oregano
- Rosemary
- Sage
- Thyme
The herbs can be added individually to up to 500 grams of s alt or combined with each other. It also has a lemon note. To do this, you can either add some grated lemon peel to the s alt or add some lemon juice directly to the meat.
Pork
- Basil
- parsley
- Rosemary
- Sage
- Chives
Tip:
The herb s alt should be labeled and all ingredients listed. It is also ideal to indicate the date of manufacture and the mixing ratio. This means that a particularly successful mixture can be prepared very easily again.
Herb s alt for vegetables
As with meat, there are also significant differences between the right herbs and the desired taste when it comes to vegetables. Therefore, no general answer or a generally suitable recipe can be given. However, the following combination is suitable for a variety of vegetables:
- 500 grams of s alt
- 1 bunch of parsley
- Chives or garlic
- Peppers
- one stem each of rosemary, oregano and thyme
Lavender and sage can also be used to taste.
Herb s alt for stews
Stews are a typical and warming food for the cold season. A ready-made spice mixture can therefore prove to be quite practical.
- 200 grams of s alt
- a bunch of parsley
- half to a whole bunch of lovage, depending on the desired intensity
- with bean stew, also add a bunch of savory
- to taste mugwort, chervil or marjoram
Tip:
Before the herb mixture is put together, the individual herbs in the food should be tested. This ensures that the composition really meets your own taste.
Herb s alt for sweet dishes
S alt in sweet dishes? This may seem unusual at first, but in fact a pinch of s alt is added to both baking and other desserts to create a pleasant sweetness. However, the main ingredient should of course not be s alt, but sugar. For example, the flavored sugar with a pinch of s alt can be made from the following ingredients:
- 500 grams of sugar
- a bunch of peppermint or lemon balm
- the pulp of a vanilla pod
The ingredients are mixed together and prepared as described in the basic recipe. The mixture is suitable for ice cream, cream dishes and fruit salad, among other things.
Tip:
Lavender can also be used for a culinary extravagance. The mixture becomes particularly decorative if dry lavender flowers are used in addition to the herb.
