Hand-chopped Garlic Herb Salt Makes: 1 cup
“This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round. If your mother or grandmother is still using dried and granulated garlic instead of fresh, make them a batch of this hand-chopped garlic herb salt. It’s the perfect gateway to the good stuff and will elevate their cooking immediately. Thanks to Sally Schneider and A Splendid Table for the introduction to this lovely seasoning.”
6 cloves garlic
½ cup kosher salt
1 cup mixed fresh herbs – flat leaf parsley, rosemary, thyme and sage all work nicely
Crush garlic and coarsely chop with half of salt to form a chunky paste. Slowly add herbs and remaining salt and continue to chop into a fine paste. Spread on a parchment paper-lined baking sheet and let sit uncovered overnight or up to 24 hours until dry and crumbly. Store in an airtight glass jar up to 1 month.