Preserving Herbs in Salt
Layering fresh herbs with coarse sea salt draws out moisture and suspends them in a saline environment, keeping them bright and usable for months in the refrigerator. Use this method for hearty, sturdy herbs like rosemary, thyme, sage, and oregano, which hold their structure well under the pressure of the salt.
Start with dry leaves
Wash your herbs thoroughly, then ensure they are completely bone-dry before you begin, as any residual water will cause them to rot instead of preserve.
- small glass jar with a tight-fitting lid
- coarse sea salt or kosher salt
- paper towels
What goes in.
- 1 cupfresh hardy herbs (thyme, rosemary, or sage), picked from stems
- 1/2 cupcoarse sea salt
Complete Encapsulation
The herb must never touch the glass or other herbs; it must be completely encased in salt to prevent oxidation and keep the moisture trapped in the crystals.
The method.
Prepare the base
Sprinkle a generous layer of coarse salt across the bottom of your clean, dry jar.
Layering
Place a single layer of herb leaves over the salt, ensuring they do not overlap significantly. Cover this layer entirely with more salt, pressing down gently so the salt settles into the nooks of the leaves.
Repeat
Continue building alternating layers of herbs and salt until the jar is nearly full, finishing with a final, thick layer of salt at the top.
Seal and store
Tighten the lid and move the jar to the refrigerator. The salt will begin to draw out green, fragrant oils within a few days.
When it doesn't go to plan.
Always use a dry spoon to retrieve your herbs to keep moisture out of the jar.
The salt becomes infused with the flavor of the herbs; keep it to use in pasta water or as a finishing salt on roasted vegetables.
If the salt looks damp after a week, add a fresh top layer of dry salt.
The ones that keep coming up.
Can I use this method for soft herbs like parsley or cilantro?
Soft herbs have a high water content and thin cell walls; they tend to turn into a dark, unappealing mush in salt. Stick to woody-stemmed herbs.
How long will these stay good?
Stored in the back of the refrigerator, these remain usable for three to four months.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe