Wild Greens Salt
Recipe adapted from Pascal Baudar’s and inspired by a dehydration technique from Seth Peterson.
Take your spring aromatics, including but not limited to wild spring onion, mugwort, sage, thyme, rosemary, lemon balm, parsley, celery leaf, marjoram, oregano, calendula petals, oxalis blossoms, and blend them in a high speed blender with a good amount of salt and zest of one lemon till homogenously green.
Lay this out on a plate or tray and put it in the fridge, uncovered, for a few days -mixing it around occasionally to expose new parts to the drying air of the fridge- till it’s dry. I love this fridge as dehydrator method as it gives minimal volatilization of the oils in the salt, leaving the herb salt packing a punch!
Jar up and use on everything.
