I made herbed salts last year because I had so many to use. I gave most of them to friends. They're asking for more! Great way to use what God gives us.
4 years ago | 0
I didn't have great success with this option. IME freezing them plain was a terrible option. Had mixed success with freezing them in oils (results were best if i capped them off with whatever oil i was using). Fermentation as sauces worked amazingly (cilantro chutney, basil petso, salsa, etc) and adding them to whatever i was canning worked great too (tomato sauce, salsa verde, tomato juice). Classic drying worked well for tougher herbs like rosemary, thyme, and oregano. Due to the shortage of canning lids ill be mostly fermenting this year. Would love more info on fermentation of fruit and ideas for how to use it. I thought perhaps in oatmeal, breads and porridges and perhaps cooking them down and refrigerating as needed to create a jam like substitute?
4 years ago | 0
Can you share how to can sweet herbs too please? I love this idea and did it right after I watched the other day! I have a stevia plant I want to can but obviously don’t want to use salt 😬
4 years ago | 0
Homesteading Family
Did you know you can preserve your herbs in salt? As your herbs are starting to grow, prune them back and start preserving early!
4 years ago | [YT] | 114