One of the best ways to keep the flavors and smells of summer in your kitchen deep into the winter is through preservation. When I run up on a farmers market with a big batch of bolted green herbs, I grab them all.
Mostly, we’ve been told that once an herb bolts, you shouldn’t eat it, that it’s bitter. But actually, what happens is it becomes concentrated. All the essential oils move up into the bud, and all of the flavor and oils are concentrated there. This is where you can bring salt into the picture and preserve with great outcomes.
SALT: these are best for fresh herb preservation
- Sea Salt
- Kosher
RATIO:
1:1 - Salt: Herb
Any fresh soft leaf herb you like (basil, lemon basil, tarragon, etc). I will typically make one version with kosher and one with sea salt for different application.
HOW TO USE IT:
salad dressing
pan sauce
salt pack a Chicken to roast
sprinkle over ice cream or cookies
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