Pick just what's needed for immediate use, rinse and pat dry gently.
To store any excess:
- Wrap in a damp paper towel and place in a plastic bag without squeezing out excess air, seal, refrigerate up to 5 days
- Tie in a bunch and place stems down in an inch of water in a glass jar, cover with a plastic bag to keep up to 7 days if water is changed daily.
- Trim ends off herbs that have gone limp and place the stems in ice water for an hour or two to revive.
Herb Salt
- 1 cup coarse salt (sea salt or kosher)
- 3-5 tsp finely chopped fresh herbs
- 1 tsp black pepper
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- Pick herbs, rinse, pat dry, remove woody stems, chop finely.
- Preheat oven to 200 degrees F.
- Combine all ingredients in a bowl until evenly blended.
- Line a baking sheet with parchment paper, spread salt mixture evenly.
- Bake 30-45 minutes, stirring every 15 minutes, until dry.
- Remove from oven and cool.
- Break up clumps with a fork and store in sealed container.
