As promised, here is another super simple idea for a stocking filler this Christmas. As you know we have a fabulous herb garden here at the Hundred House, and this recipe is an unusual way of preserving them. The fragrance is delightful and will bring a hint of spring to those dark February days. It’s an unusual idea and a change from more traditional edible gifts.
You can use any herbs you like for this recipe. I’ve created one in a Mediterranean style (basil,parsley) and one with a nod to Morocco, brimming with the freshness of mint and coriander. Anything that you have in your garden will work well, just think about what flavours you enjoy. It’s a lovely way to preserve the very last memories of summer eating .
What you need
- 3 cups of fresh herbs.
- 1/2 cup coarse salt ( I used Maldon Smoked Sea salt, but any coarse salt will do)
What to do
Wash your chosen herbs and dry them thoroughly.
Remove any discoloured leaves
Place the herbs and salt in a food processor and pulse until they are blended together. Go steadily, if you go too far you will end up with a mushy mess !
Place the herbs in a sterilised jar, and store in the fridge. The herb salt will be ready in around 7 days, and will keep for up to six months.
I use this as a finishing salt, or as a rub for my favourite meats. It’ll be a real boon when barbecue season rolls around .
This is such a simple make, and a smashing alternative to the swathes of shortbread and chocolates that we are used to. Combine it with a voucher for lunch or dinner at the Hundred House and you have a perfect gift for any lover of great food.
I hope you enjoy making and giving this lovely gift, remember to subscribe to get our regular updates and recipes. Liking and following our Facebook page will make sure you never miss a post from our blog.