Rosemary and Herb Salt

Rosemary and Herb Salt

Rosemary and herb salt is a quick and easy way to preserve your homegrown herbs to use throughout the year. Herb finishing salts, add so much flavour to meals in a quick and convenient way. Try Rosemary and herb salt on your roast vegetables for a delicious boost of flavour.

Why Grow Rosemary?

Rosemary is such a versatile herb and works well with both sweet and savoury dishes. It has a fragrant, pine like aroma. Rosemary offers so many beneficial relationships within your garden. Rosemary is a hardy, drought tolerant, ever green perennial herb. A fantastic staple to have growing in any edible garden. Rosemary also has many healing properties, so it is a handy plant to have near the house or in a kitchen garden.

When to Harvest Herbs?

The best time of day to harvest your herbs is first thing in the morning. This is when the plants are hydrated and full of life. As the day goes on, they will lose moisture and not be as fresh and vibrant. Early in the morning, the bees are not yet active. As the sun comes up and the dew drys, the bees will be about in a hive of activity. So, if you do pick later in the day, just be cautious not stress them out and avoid getting stung.

Yield: 1 cup

Rosemary and Herb Salt

rosemary salt
Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1 cup of Salt
  • 1 cup chopped herbs (Rosemary, Parsley, Fennel Frond)

Instructions

  1. Rinse herbs, remove stalks and roughly chop.
  2. Add to a mixer and blitz until breadcrumb consistency (or leave chunky if you would like too)
  3. Add in salt and blitz quickly to combine.
  4. Spread on to parchment and dry in the oven or dehydrator at 45 degrees celsius until dry. Stir through after one hour to loosen up the mix and allow it to dry faster. The length of time will depend on the water content of the herbs (approx 2 hours). The mixture will go a lighter green colour.
  5. Once dry add to a clean airtight jar.

Notes

  • The colour may fade over time
  • Try herbs such as Thyme, Mint, Sage, Chilli, Oregano

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Preserving Herbs from the Garden

Preserving Herbs from the Garden

Preserving herbs from your garden is a great way to make the most of their abundance and store them for the winter months when many herbs will not be growing. Herbs are a great way to add flavour to any dish and once you make your own dried mixed herbs you will never want to buy them ever again!

Click below to watch

In this video I share how I pick, dry and preserve my herbs for both a dried mixed herb blend and also to make tea blends.

Why Grow Herbs?

Herbs are the easiest thing to start growing because they are hardy and less susceptible to pests. They also do not require a lot of room to grow. So you can grow herbs in pots or containers if you do not have room for a garden. It is absolutely achievable and you never know where the journey will take you.

indoor herbs

Grow Abundant Herbs

Nature provides so much abundance when we learn to see and utilise it. Sometimes cutting your plants can spark new growth and they will continue to flourish in new directions. Young new growth is much nicer to eat than the older woody growth too. Preserving your harvests also allows you to slow down and reconnect with where your food comes from. It just feels so right to go out to the garden and pick food that you know exactly what has gone into creating it. No chemicals, pesticides, or nasty sprays.

Basil is a warm climate herb and will start to die off as the temperatures decrease. So harvesting and storing basil will mean I will be able to have it available during winter. Basil also responds so well to being cut. Especially towards the end of the season as it starts going to flower. By cutting the tops off, it will grow out thicker and will also help prolong the life of the plant.  

preserving herbs
herbs

Take Cuttings for Gifts

My rosemary is growing a little wild and has even collapsed in the middle under the weight. So I am going to take some cutting to replant and also harvest a big bunch to dry and preserve. Taking cuttings to regrow will give me new plants to gift and trade. It is always good to have some on the go for last minute gifting.

When to Harvest Herbs?

The best time of day to harvest your herbs is first thing in the morning. This is when the plants are hydrated and full of life. As the day goes on they will lose moisture and not be as fresh and vibrant. Early in the morning, the bees are not yet active. As the sun comes up and the dew drys, the bees will be about in a hive of activity. So if you do pick later in the day just be slow and cautious not stress them out and avoid getting stung.

Take time to Slow Down

Spending time in the garden harvesting and caring for your plants allows so much time to observe and learn from your garden.

To slow down and reconnect. Giving your mind time to think. Some of my most creative ideas come when I can quiet the rest of the world. Harvesting also gives such a sense of pride. That you have grown all this delicious food is so special. 

How to Preserve and Dry Herbs?

To preserve these herbs I first rinse them off in the sink. Next, I separate the stems and lay the leaves out on my dehydrator trays. I put a layer of brown baking paper to stop them from falling through the tray grid. I keep and reuse the brown baking paper for future dehydrating. I then pop them in the dehydrator on the lowest temperature setting. Between 20 and 30 degrees Celsius. You can also do this in the oven but just be aware it may take 5-8 hours to dry depending on the thickness of the herbs. So it is important you are home when using the oven. To air-dry your herbs, hang them upside down but make sure you have a dry and warm climate. If you live in an area with humidity I would avoid air-drying. You want the herbs to dry as fast as possible.

Dry the herbs until they feel crispy as you do not want any moisture still left in the leaves. If there is still moisture they may spoil or grow mould in the storage process.

Once they are completely dry you can pop them straight into clean, dry jars or storage containers. If you want to save room you can crush them up using a mortar and pestle. Mix some of your herbs together to make a mixed her blend ready for all your winter soups and meals.

Share and Inspire Others

These dried herbs also make great gifts. Taking gifts from your garden to friends and family is something that should become a regular ritual. They will so feel special and you will also feel joy and pride in sharing your homegrown produce. Sharing from the garden can also spark others to try to grow their own food too. You have no idea how many people can be inspired to make changes from your single action of sharing. It should be the way of the future. Because what we are doing in the world right now is not sustainable. 

I hope you feel inspired to grow your own herbs at home and make your own dried mixed herbs. They are so easy to make and so vibrant and full of flavour. Nothing like the dull grey herbs you find at the supermarket.

If you have any questions leave me a comment below.

Happy Gardening,

Holly 🌿

MY KITCHEN ESSENTIALS //
Dehydrator // https://amzn.to/3mX45Fr

MY GARDENING ESSENTIALS //
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge for you! Thank you for supporting my page so I can continue to provide you with free content!

Garden Focaccia Bread

Garden Focaccia Bread

Focaccia bread is so easy to make and I use a basic bread recipe that I also use for pizza bases. With heaps of basil still in my garden, I thought I would make some delicious herb focaccia. You can use any herbs and greens you have in your garden for this Focaccia Bread recipe and get creative with the topping design!

Bread Ingredientsmakes 2 focaccia

  • 1 tsp Sugar
  • 2 1/4 tsp Active Dried Yeast
  • 4 cups Flour
  • 1 1/2 cups lukewarm water
  • 1 tsp salt
  • 1 TBS olive Oil

Topping ingredients

  • 2 cups of herbs ( I used 70% basil, chives, sage, dill, nasturtium leaves)
  • 4 Chillis
  • 4 Cloves Garlic
  • 1/2 tsp rock salt
  • 2-3 TBS Olive Oil
  • 1 small Red Onion
  • 1 small Red Bunching Onion or spring onion
  • Baby Rainbow Chard
  • Dill flowers
  • Rosemary

Method

  1. To make the bread combine water, sugar and yeast in a jug or bowl. Whisk to mix and set aside for 10mins.
  2. In a large bowl mix flour, salt and Olive oil and then add yeast mix. Stir and form a dough. Add extra flour or water if needed.
  3. Cover and leave somewhere warm for 1-2 hours to rise.
  4. Whilst waiting for the dough start making your herb mix. Finely chop garlic, herbs and chilli (remove seeds if you don’t like too much heat and place in a pestle and mortar. Add rock salt and 1 TBSP Olive oil. Grind to a paste. If you don’t have a pestle and mortar just chop finely and crush in a bowl using the end of a rolling pin or similar.
  5. Add the remaining 2 TBS of oil and stir to combine.
  6. Finely slice rings of red onion. I use the thin fitting on my mandoline. Place in a bowl and add your baby greens, then drizzle with oil.
  7. Cut your spring onion or bunching onion down the middle lengthways.
  8. Once the dough has doubled in size, place on a floured bench and split in half. Roll each half out to form your focaccia. Place on a greased oven tray.
  9. Using the end of a chopstick or teaspoon handle, make small indents into the dough so that the flavour can get right in. Brush on your oily herb mix and then place on your extra toppings as desired. Red onion, spring onion, rosemary, extra herbs or chilli, baby greens.
  10. Add an extra drizzle of olive oil and cover with a tea towel. Let them rise again somewhere warm for about 10mins.
  11. Heat oven to 170degrees celsius and cook for 25mins or until slightly golden.
  12. Top with fresh herbs and serve. Delicious by themselves but amazing with chutney. I had extra herb oil left so I added more herbs/ chilli and made a green curry to eat with my bread and it was so good together!!

Other topping suggestions: Feta, olives, cheese, sundried tomatoes, caramelised onion… the options are endless for Focaccia Bread toppings!

Get creative and make your Focaccia bread your own piece of art. Be sure to tag me so I can see your amazing creations!

Holly 🌱

MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!

Botanical Crackers

Botanical Crackers

Botanical Crackers

These Flower, Herb and Seed Botanical Crackers are the perfect addition for any cheese platter! The nuts and seeds could be adjusted to whatever you have available, I’m all for kitchen experiments!

Recipe

  • 1/2 cup flour
  • 1/3 cup oats
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin/ pepita seeds
  • 1/4 cup walnuts – chopped
  • 1/4 cup dried cranberries – chopped
  • 2 TBS Poppy Seeds
  • 1/2 t salt
  • 1/4 t black cracked pepper
  • 1/8 t baking powder
  • 2 TBS Olive Oil
  • 1 TBS Honey
  • 4 TBS Cold Water
  • 1 cup herbs and edible flowers roughly chopped. I used Marigold, parsley, thyme, rosemary, chive flower. Note: I did use borage but I wouldn’t recommend as it doesn’t look appealing after being cooked..

Method

  1. Preheat oven to 200-220 Degrees Celcius.
  2. Place all ingredients in a bowl and mix to combine. Should be a sticky dough consistency.
  3. Place mixture on a sheet of baking paper in the centre and make a rough ball.
  4. Place a second sheet of baking paper on top and using a rolling pin roll out as thin as you can. You should try and roll out to a rectangle or a shape that will fit onto your baking tray. It is important to try and get the centre rolled out nice and thin so it can crisp up.
  5. Once rolled out remove the top layer of baking paper.
  6. Scatter the chopped flowers and herb on top of the rolled dough and gently press in so they stick.
  7. Grind some extra salt and pepper on top.
  8. Cut the dough into the size you want your crackers. I did roughly 6cm x 4cm.
  9. Place the baking paper with your dough onto an oven tray and bake for 12-14 minutes until golden. The ends may crisp up before the centre so I kept an eye on it and cut off the end rows with scissors and allowed the centre to cook for longer.

Once you have made your own Homemade Botanical Crackers you will never look back. The reat thing about this recipe is that you can mix and match the ingredients to whatever you have availble! Get creative and try new versions each time. Remebr it is important to get the mixture rolled out as thin and even as possible.

Let me know if you make your own version of these Botanical Crackers i would love to see. You can tag me on Instagam πŸ™‚

Holly ✨

MY KITCHEN ESSENTIALS //
Dehydrator // https://amzn.to/3mX45Fr
Nutribullet // https://amzn.to/3v3Jq5s
Cold Press Juicer // https://amzn.to/3x9vNDl
Vegetable Chopper // https://amzn.to/3uYtZLC
Glass Storage // https://amzn.to/3mYRT6R

MY GARDENING ESSENTIALS //
Fertiliser spray gun: https://bit.ly/366nL1t
Retractable Hose: https://bit.ly/2TSC0Bo
More gardening tools: https://bit.ly/32IQmbD

DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting my page so I can continue to provide you with free content!