Vegetable salt

Hello there!

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

1 onion

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. 

Taking care of the harvest

It has been a great summer for my lemontree this year. I planted it in a huge pot and it growed wildly. I haven't seen any budding lemons though even if we got lots of flowers. Maybe it put all energy to grow branches and leaves. 

Anyway the branches became to long so I cut a few off and put them in pots to see if there will be any new lemontrees. Wouldn't those become a great christmas gift or birthday present?

 The leaves in front of the pots will be stored in the freezer. Yes these will be excellent for adding a hint of lime in a stew. You know you can buy those dried lime leafs in asian food stores? These are the same but when you put them fresh in the freezer you save all the essential oils for the stew. I get some clever ideas sometimes ;-)

Another clever idea when you get too many zucchinis. Chop them up and put them in the freezer. I chop them in slices and cubes. The slices are a great topping on a home made pizza.

I don't buy much canned or frozen vegetables during the winter season when I grow and store the excess my own.