HOW TO PRESERVE HERBS & VEGETABLES WITH SALT
Equipment
- 1 DEHYDRATOR
- OVEN
- BLENDER
Ingredients
- 1 whole onion
- 1 whole red onion
- 1 whole leeks
- 1 bunch springs onions (bunch)
- 200 g red bell pepper
- 200 g yellow bell pepper
- 100 g curly leaf parsley
- 100 g basil
- 100 g rosemarie
- 100 g mint leaves
- 75 g fresh ginger
- 100 g orange bell pepper
- 1 whole carrot raw
SEASONING
- 2 tbsp sea salt
- 2 tbsp himalayan pink salt
- 2 tbsp salt flake
Notes
First wash and dry the herbs and vegetables
Pluck the leaves, chop and blend all the herbs.
Cut all the vegetables into long thin stripes for the all-purpose seasonings.
So they would dehydrate fast.
Pack all the vegetables on the rak from the dehydrator or use the tray from the oven if you going to dry the vegetables in oven.
Blend the wet herbs, onions coarse with 1 tbsp each from the salts or goodly portion of salt it is up to you .
Transfer the blended herbs on a patchment papper before laying it on tray to avoid water droping from the herbs .
Now step by step you can easily dehydrate by air or sun dry, even oven dry or use a dehydrator to dry the herbs and vegetables. It would take 9 hrs to dehydrate with my dehydrtor or days if its sun dry.
When the vegetables are completely dehydrated, then they can be blended with salt. Smooth or rough then preserve in a dry sterilzed air tight jar as long as you wish.
It can be used for soups, stews, ect! etc!
For the herbs you dont need to do anything extra because it has already been blended before dehydrating . The salt has already cured and infused the herbs So it is ready for preservation in a clean sterilized air tight jar.
My flavouful salted herbs can be added into fish, chicken, meat, salads and in different recipes as well.
My all- purpose seasoning can be used everyday, anytime in all your recipes.
For long time preservation make sure to use clean dry spoon
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