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For this recipe, you’ll need:
Ingredients
- 2 cups coarse sea salt, coarse rock salt, or flake sea salt (you can use Celtic, Himalayan, French, or Mediterranean salt)
- 3 tablespoons fresh rosemary leaves
- 1 tablespoon fresh thyme leaves
- 6 navel oranges
Procedure
1. Prepare the citrus fruits
- Wash the oranges thoroughly to remove any dirt or residue.
- Grate the peel of the oranges with a fine grater, avoiding the white part to avoid bitterness.
- Place the orange zest on a baking sheet lined with kitchen paper or parchment paper.
2. Pat the orange zest dry
- Preheat the oven to 50-60 °C or the lowest possible temperature.
- Dry the orange zest in the oven for about 1-2 hours, stirring every 30 minutes to ensure even drying. The zest should be completely dry, but still retain its vibrant color.
3. Prepare the herbs
- Wash and dry the rosemary and thyme leaves thoroughly.
- Remove the leaves from the stems and chop them finely. You can also crush them in a mortar and pestle to release their essential oils.
4. Mix the herb salt
- In a large bowl, mix the sea salt with the dried orange zest, chopped rosemary and thyme.
- Transfer the mixture to an airtight glass jar.
5. Let it rest
- Let the herb salt sit for at least 1 week. This way, you’ll be ensuring that the flavors intensify.
- Shake the jar occasionally to ensure an even distribution of the ingredients.
Tips and Variations
- Storage: Herbal salt can be kept in an airtight jar in a cool, dry place for several months.
- Alternative herbs: If you prefer, you can experiment with other herbs such as sage, lemon thyme, or basil.
- Recommended uses: Use it to season grilled meats, baked fish, roasted potatoes, soups, or even to flavor butter or oils.
- Flavor intensity: If you want a more intense flavor, increase the amount of herbs or orange zest.
With this recipe, your kitchen will be filled with fresh and vibrant aromas, and your dishes will gain a unique dimension of flavor. Go ahead and customize this mix and surprise your guests with a special touch!
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