I love getting herbs at the Turkish deli. You get huge bunches, not the miserable plastic sealed sad little leaves in the supermarket. But I always end up with leftover herbs, no matter how much parsley I chuck in the couscous. Instead of binning the leftovers or feeding it to reluctant chickens I made two different flavoured salts. One a simple combi of parsley and lemon peel and the other a pizza / pasta salt with basil, garlic and dried tomatoes.
- Big handful of fresh basil
- Handful of dried tomatoes
- 2 tsp dried oregano
- 2 cloves of garlic
- 1 1/5 cups of salt
Lemon Parsley Salt
- Bunch of half eaten parsley, including the stems
- Peel of two lemons
- Cup of salt
You want to pack as much flavour into the salt as humanly possible, so you only need a light sprinkle to add a lot of flavour. Put the ingredients into the blender with about half the salt and let it blend for a minute or so. Now add salt until it has the consistency of slightly wet sand. This may take a little more than the cup listed in the ingredients, depending on how much moisture there is in your herbs.
Both of these salts smell fantastic. The pizza salt somehow smells like the platonic ideal of umami, extremely pungent so you only need a little bit. I can't wait to sprinkle this on some home made pizza or use it in a pasta sauce. The parsley lemon salt is pure freshness and would be great on a piece of fish or some cooked buttery potatoes. Just put the salt in a old jam jar and it will keep for a long long time.