Infuse herbs into salts and sugars to further extend their shelf life ~

I just got my latest issue of Bon Appétit Magazine!
JULY 28, 2015 / WRITTEN BY ALISON ROMAN PHOTOGRAPHED BY EVA KOLENKO ILLUSTRATION BY JULIA ROTHMAN

This issue includes that subject of trying to hang onto a season’s flavors and goods for as long as possible.  Preserving, canning, fermenting,  drying AND… infusions!

Save the Season With Our Guide to Preserving All Your Summer Fruits and Vegetables
Credit: Eva KolenkoAUGUST 3, 2015 / WRITTEN BY ALISON ROMAN 

I’ve been doing that a long time; when raising my kids on the farm.
And…in the last few years I’ve learned about citrus infused salts

.

Sooo…you know I absolutely LOVE the idea of herb infused into salts and sugar!
[btw, I’ve been sharing more of things I love lately and not much of what I AM DOING or my own photos & words for a couple reasons. We’ve (Arizona) been under excessive heat warnings. AND I was ill for a week from being extremely dehydrated! Awful].

Herb Infused Salt
— courtesy of Bon Appétit
Where there’s even more! Like infused sugar
Fermenting, drying herbs, canning, etc., etc.. 😀

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

Ingredients

10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme)
2 cups kosher salt

Preparation

Remove thick stems from dried herbs, then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover.
Do Ahead: Herb salt can be made 6 months ahead.
Store at room temperature.
Recipe by Alison RomanPhotograph by Eva Kolenko