ArticlesHerbal Recipes

Fresh Herb Salts!

By May 14, 2016August 8th, 2019No Comments

 

A thread that continues throughout my community workshops and programs is how to “get the medicine to the people in ways that they will enjoy taking so that healing can occur.” There are times when an alcohol tincture can’t or won’t be ingested for a variety of reasons. People may not like the taste of herbal teas if they’re used to coffee, soda, energy drinks and such. How do we get our people to ingest herbal medicine when they think it’s all just hippy voodoo? What can we do when we want to help heal and nourish our loved ones? Layer your herbal medicine with a variety of tasty treats!

Fresh Herb Salts:

Fresh herb salts are an easy and flavorful introduction to those who are wary of herbal medicine. Those who are old hat with herbs will find herb salts to be a delightful addition to their apothecary.

Pick a half cup of fresh, not dried, herbs of choice. Roughly cut them, remove stems if necessary, and place in a food processor with a cup of salt. I use Himalayan pink mineral salt for added minerals, however, sea salt or smoked salt work well and are super tasty.

Pulse until the herbs are finely ground and well incorporated with the salt. Place the herb salt on a paper plate or towel, let rest a couple of hours, then pour into a jar, fancy or plain. The herb salt will impart the medicine and flavor of the plants used to anything it’s sprinkled upon and will stay viable on your counter indefinitely.

Try these combos:

  1. Rosemary, sage, thyme and oregano – equal parts.
  2. Nettles
  3. Dandelion leaves
  4. Lovage seeds and chives
  5. Parsley and celery tops
  6. Lavender flower buds and spearmint
  7. Garlic and onion – 1 part garlic to half part onion
  8. Dill and onion flowers

Sprinkle your herb salts in soups, stews, on popcorn. I sprinkle the parsley and celery salt on hot dogs – Chicagoans know what I’m talking about here!  When I make bread, I use my herb salts instead of plain salt for extra flavor. When making chocolate treats such as sunflower nut cups, herbal truffles, and chocolate bark, I use just a pinch of the herb salts on each piece. The varieties and uses are endless. Have fun and enjoy good health!

Suzanne Tabert

Suzanne Tabert

Suzanne Tabert, bioregional herbalist, is director of herbal education and herbal mentor at the Cedar Mountain Herb School. An herbal medicine instructor for 30 years, Suzanne teaches with great passion and excitement, bringing her wealth of herbal knowledge to students in an engaging and vibrant manner. She is the primary instructor at CMHS and an adjunct faculty at Bastyr University. Taking students to wild places and giving them tools to engage and connect with flora, fauna, and the exquisite beauty of nature is the icing on the cake of life, and one way that Suzanne is making a difference in the world, one person, one group at a time. She is currently writing a wildcrafting book that will be able to be utilized by people of all walks of life who wish to take their health back into their own hands. Cedar Mountain Herb School is a member of the American Herbalists Guild and the American Herb Association.