Tuscan Herb Mixture(Herbe Toscane)

 

from Judy Witts Francini
via Mary and Dick Lonergan

 

1 bunch fresh rosemary, leaves removed from branches

1 bunch fresh sage, leaves removed from branches

4 to 6 garlic cloves, peeled and sliced thickly

sea salt

 

Put rosemary, sage, and garlic together on a cutting board and chop using a sharp chef’s knife or mezzaluna. As you chop, sprinkle generously with salt. You may need 3 to 4 tablespoons. The salt absorbs the moisture and also preserves the flavor and fragrance. It will dry the herbs and prevent mold from forming. Spread out the herbs and let them dry overnight. When they are dry you can put them in a jar.

You can create blends for other uses: marjoram, oregano, fennel seeds, thyme, etc. Anne Halsted often made an herb salt mixture much like this one from the herbs in her garden in Glen Ellen and had been known to give jars of it as gifts. It was often coveted as her herb salt mixture could be used on most any type of dish.