Our recipe for a successful cookout: Yummy food, plenty of adult refreshments, and great music. But the unsung hero of the backyard BBQ is, undoubtedly, a good rub. It infuses tons of seasoning on everything from meats to vegetables.
Which is exactly why we can’t get enough of Stefani Bittner and Alethea Harampolis’ salt preserved herbs. The recipe comes from their new book, Harvest: Unexpected Projects Using 47 Extraordinary Garden Plants, and is bursting with herbaceous flavors.
Get the recipe below, and fire up that grill.
(Makes 8 ounces)
Using salt to preserve herbs is a tried-and-true method that dates back centuries. It’s easy to do and wonderfully convenient, because it can be used as the basis for any marinade or salt rub for both meats and grilled vegetables. The fresh herbs permeate every ounce of the salt mixture and release a fragrant, intoxicating aroma that will preserve your garden harvest long after the garden has shifted into winter dormancy.
This recipe can be increased or decreased depending on the size of your harvest.
- 15 to 20 stems of garden herbs, including dwarf winter savory, thyme, rosemary, oregano, and parsley
- ⅔ cup sea salt
1. Rinse the herbs in cool water and place them on a towel to dry.
2. Destem and coarsely chop the herbs’ leaves.
3. Add the salt to the herbs and continue to chop, mixing the two in the process. You want a coarse, not fine, texture.
4. Combine the herbs and salt in a jar, seal the lid securely, and refrigerate.
5. The salt-preserved herbs will last up to a year.
Reprinted with permission from Harvest, by Stefani Bittner and Alethea Harampolis, copyright © 2017, published by Ten Speed Press, an imprint of Penguin Random House LLC. Photographs copyright © 2017 by David Fenton.
Like us on Facebook!