How To Salt Preserve Herbs For Winter - One of the easiest methods for preserving herbs. The leaves will stay fresh for months and can be used in cooking or baking with no problems.

This is an old-time method of preservation. We often think of using  salt in the context of the pioneers and people who did not have  refrigeration or freezers in the past.

Garden herbs - dill, parsley, lovage, thyme, rosemary, marjoram, basil, celery leaves, chives.. – Salt - sea salt, kosher salt, pickling salt (NOT salt with iodine) – Sterilized jars

INGREDIENTS

In a clean glass jar add a layer of salt to cover the bottom. Clean, wash and dry the herbs, remove all the thick stems and discard them.

INSTRUCTIONS

Add the herbs in layers, alternating with salt, until the container is full. Refrigerate. They should be packed as much as you can, making sure there is enough salt to cover them.

INSTRUCTIONS

The next day, you will notice that the herbs lost volume, so the jar is filled only half now. Keep adding salt and new fresh herbs until you fill the jar up again. Refrigerate.

INSTRUCTIONS

You will notice that there is dill juice on the bottom of the jar. This is OK, as the juice will preserve the dill for the following months.

INSTRUCTIONS

You will notice that there is dill juice on the bottom of the jar. This is OK, as the juice will preserve the dill for the following months.

INSTRUCTIONS

The leaves will stay surprisingly fresh and flavorful for months. To use, just remove the amount of herbs you need. Brush off the salt or rinse under cold water.

INSTRUCTIONS

Make sure you add less salt than the recipe says, the herbs are already salty. As an added bonus, the salt will become flavored over time and can be used in cooking too.

INSTRUCTIONS

The herbs have to be kept in a cool place. If you live in an apartment, I would keep them in the refrigerator, otherwise, a cellar, garage or a cool pantry.

INSTRUCTIONS