Green herb salt

Green herb salt

20 Min. Active
1 hr 20 Min. Total
7 kcal per 100 g
vegan, lactose-free, gluten-free
Nutritional value / 100 g: 7 kcal, Carbohydrate: 1 g, Protein: 1 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • 4 glasses, each approx. 150 ml
  • Baking paper
  • Baking tray
  • Funnel
  • Lemon grater
  • Oven mitts
  • Kitchen scales
  • Cooking spoon (wooden)

Ingredients

420 g

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Salt mixture

1 bunch basil
1 bunch oregano
1 bunch flat-leaf parsley
½ bunch rosemary
1 organic lemon
400 g sea salt

How it's done

The kids can help at the marked areas .

Salt mixture

1 bunch basil
1 bunch oregano
1 bunch flat-leaf parsley
½ bunch rosemary
1 organic lemon
400 g sea salt

Tear the leaves off the basil, oregano and parsley, remove the needles from the rosemary. Grate the zest from the lemon, blitz everything in a food processor along with the sea salt.

To dry

Spread the salt mixture on a baking tray lined with baking paper. Dry approx. 1 hr. in an oven preheated to 60 °C (convection) with the oven door slightly ajar. Turn off the oven and leave the salt mixture to cool. Remove.

To fill the jars

Blitz the salt once more in a food processor. Fill the jars (each approx. 150 ml) with the salt, seal tightly.

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