Herb Salt Blends from Practical Paleo | Diane Sanfilippo

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  1. Love doing this! I saw a vendor at my market last weekend and thought "hm…I didn't know they "made" this!" I also do about a 50/50 ratio herbs to salt, and I like to use thyme as well. Considering a lemon zest salt…

  2. Thank you so much for this idea!! What a great way to use up the extra fresh herbs that are
    left over from cooking!! Can’t wait to try this!

  3. I have found that if you take stalks of fresh rosemary and wrap it up in paper towel and put it in a cold part of the fridge for a while, it will just dry out on its own. No need to heat up the oven.

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  7. I have couple of questions about the herb & lemon salt blends (p. 230) and about fresh vs dried herbs measurement

    Do all the spices go together (rosemary, sage, thyme, lemon peel, etc.)+ salt to create the basic herb & lemon salt blend recipe OR is it 1 cup or rosemary (or Sage or Thyme or Lemon peel) + 1/2 salt ? I am confused because the Savory Spice Blend on page 310 calls for 2 tablespoons of Rosemary-Sage Salt and I am not sure how to make it.

    Also I only have access to dried herbs so need to know how much dried herbs is made out of one cup of fresh herbs? Thank you.

    1. It’s a 2:1 ratio of whatever herbs or flavors that you want. So if you just want rosemary salt, and a lot of it, it’s 1 cup rosemary to 1/2 cup sea salt. It took me a bit to get my head around it, but knowing the ratio helped.

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