Herb Salts - Thermomix Recipes from Steph

Herb Salts

Recipe by Daniela Renno  – UK demonstrator Delights Cookbook

Known in Italy as Sale Aromatico, and were traditionally used to precerve the herbs for winter months.


 1 Large handful of Rosemary, sage and Thyme – enough together to almost fill the TM bowl                                                                                                         

30 grams black peppercorns  

 1 large or 2 medium garlic cloves, peeled                                                                                                                                                                                                           

500 g coarse rock salt or sea salt

Wash herbs well and dry very well, important that there is no moisture left in the herbs

Add garlic, herbs and pepper to bowl followed by salt.  Grind on speed 10 until it resmbles fine salt.  pour mixture on to a large tray and dry out for a day before storing in airtight jars.


1 large handful fresh basil leaves and stems  

 1 large handful of rosemary leaves                                                                                                                                                                                                                               

1 large handful of sage leaves                                                                                                                                                                                                                                          

1 bay leaf                                                                                                                                                                                                                                                                             

500 grams coarse rock salt or sea salt

Use the same method as the previous recipe, once removed from TM bowl into large tray and dry out for at least 1 -2 days stirring from time to time before storing in air tight jars


40 g thinly peeled strips of lemon rind from unwaxed lemons                                                                                                                                                                     

30 g white pepper corns                                                                                                                                                                                                                                                  

50 g sage leaves                                                                                                                                                                                                                                                               

200 g coarse rock salt or sea salt                                                                                                                                                                                                                                

30 g fennel seed optional                                                                                                                                                                                                                                                                                     2 bay leaves – optional

Place all ingredients in a large bowl and allow them to dry out for a few days – stir now and again so the flavurs infuse

If the weather in damp or humid dry mixture on trays in a very low oven for a few hours, stirring every half hour.  Allow to cool before grinding.

Grind at speed 10 unti it resembles fine salt.  Store in airtight jars.

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