It’s the end of the garden season for me in Northern Idaho so that means that everything has to come out of my garden. Today I’m going to be harvesting herbs from my garden. I have rosemary, thyme, and sage that I’m needing to preserve. My favorite way to preserve these herbs is in the form of a salt. I find that we use herbs so much more when they are made into a salt rather than just a dried herb. And they will last for years. I’m going to be making 4 different salts today. My recipes are listed below and I have also listed the link for the 2 other recipes that I used.

Recipes that I used on todays video:
Rosemary Sage Salt:
https://eatingrichly.com/rosemarysag...
Tuscany Herb Salt: https://theelliotthomestead.com/2020/...


Jalapeno Cilantro Salt:
1.5 Cups fresh Jalapenos ( OR MORE IF YOU WANT SPICER)
1 Bunch fresh cilantro
3 Cups salt
1. Coarsely chop jalapenos (you do not need to remove the seeds)
2. Coarsely chop cilantro.
3. Measure out salt.
4. Add all ingredients into food processor and blend.
5. Spread out on baking sheet.
6. Bake at 250 degrees stirring every 10 minutes until dry.
7. Let cool.
8. Put back into food processor and blend until desired consistency.
9. Put into mason jar and label.
10. ENJOY!!


Celery Salt:
6 Cups fresh celery leaves
2 Cups salt
1. Measure out salt.
2. Coarsely chop celery leaves.
3. Add all ingredients into food processor and blend.
4. Spread out on baking sheet.
5. Bake at 250 degrees stirring every 10 minutes until dry.
6. Let cool.
7. Put back into food processor and blend until desired consistency.
8. Put into mason jar and label.
9. ENJOY!!

Equipment that I used on today’s video:
Baking sheets: https://amzn.to/3MqOfR8
Blender: https://amzn.to/40ghlbP

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