I miss a real herb garden. It's not that there's lack of space, the case is that I don't have the time to finish the building of it, a stone wall that will preserve the heat from the sun for the herbs to thrive.
In the garden I had before this one, I had a bed for my herbs and made a very tasty herb salt every year.
This blog gave me the idea of making a salt of vegetable. It's in swedish, sadly for you foreign readers, but she has many great ideas about growing and cooking vegetables.
Anyhow, here's my version of veggie salt
a couple of kale leaves
a bunch of tips from the sugar snaps
a grab of nasturtium leaves
A big bunch of basil leaves (the only herb)
two chilis (not the hot ones)
and a grab of maché lettuce
see photo below.
Mix all the ingredients above in a blender and pour 200 ml salt while still blending. The salt will absorb the juices and preserve the tastes of the greens.
Dry the salt in the owen with the door slightly open, the temperature should not be higher than 50 degrees Celsius. Store in nice glass jars.
This salt goes to everything and add a lovely taste to any dish.