- 1 cup parsley
- 1/2 cup sea salt
Use a sharp knife to chop parsley finely.
Add salt and continue to chop until the salt is worked into the parsley and have have a unified mixture.
The salt will be slightly wet at this point so spread on a baking paper lined tray and put in sun to dry for a few hours.
Store in a sterilised jar. It will keep for 3-4 mths.
What to do with it:
- Sprinkle on tomatoes for a simple salad
- Add to any salad
- Use wherever you use salt
If you don' have enough parsley you can also use other aromatic herbs such as basil, rosemary, thyme, oregano and coriander. You could also add lemon zest to the mixture or mix several herbs together.