PRESERVE YOUR HERBS IN SALT: with Melissa K Norris: Homesteading Family

PRESERVE YOUR HERBS IN SALT: with Melissa K Norris: Homesteading Family

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Get step by step directions for preserving your culinary herbs 3 different ways here: https://www.schooloftraditionalskills.com/p/Preserving-herbs

Some herbs preserve well by drying, but others lose most of their flavor. Herbs like basil, chives, parsley, and cilantro lose their bright, fresh flavor when dried, but don’t worry! You have other options!

Preserving herbs in salt an amazing way to keep the flavor (and scent) of summer, even in the dead of winter.

I first learned about this method from my good friend and homesteader Melissa K Norris from the Pioneering Today Podcast over at www.melissaknorris.com. Check out her original blog article here https://melissaknorris.com/howtopreservebasilinsalt.

So I asked Melissa to film a video with me on preserving fresh herbs in salt.

In this video, Carolyn and Melissa show you two different methods to preserve your delicate, fresh culinary herbs in salt.

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50 Comments

  1. Patsy Ahlman-Mellen on November 16, 2021 at 11:29 am

    Very informative. Thank you for sharing your knowledge.

  2. Thoma White on November 16, 2021 at 11:32 am

    I will be trying this soon!

  3. Renee on November 16, 2021 at 11:32 am

    🥰🍃

  4. Jf Cajot on November 16, 2021 at 11:33 am

    very instructive. many tx
    i will try also with parsley for the winter
    (and, you two are so crystal clear, merci n congrats; i discover that gardening is as complex n fun as molecular biology i used to fancy lots)
    :))

  5. rawfoodelectric on November 16, 2021 at 11:35 am

    Im so blessed. And you are my blesser!

  6. Aubberfly JM on November 16, 2021 at 11:36 am

    Any success with cilantro?

  7. Jf Cajot on November 16, 2021 at 11:40 am

    and what is a barnyard.
    (i’ll google it)
    sounds like fun. i’m guessing chicken (n goats) happily roaming in my yard 🙂

  8. Still Waters Farm on November 16, 2021 at 11:41 am

    My dehydrator has a very low heat herb setting, and I think the dried herbs I get from it are very tasty and aromatic. It preserves the colors in a way that the hanging method never does. Sometimes I think they are still fresh until I touch them. I’m a super taster though, so I don’t know if I just pick up what others don’t or what. Herb salts sound like a lot of fun!

  9. Debbie Knorr on November 16, 2021 at 11:44 am

    How can I preserve Greek oregano?

  10. hisroyalblueness on November 16, 2021 at 11:45 am

    I’m an impatient bloke. I get frustrated by the pointless chitchat and needless repetition but the recipes are great and I love you crazy chatterboxes for bringing them to me – even if I do have to skip through to get to the salient points.
    It’s a big thumbs up but do please try to be more succinct, thank you.

  11. Michele Borland on November 16, 2021 at 11:47 am

    Hello high blood pressure ✋🏼 Y’all sure use a lot of salt 😳

  12. Reree LovinGod on November 16, 2021 at 11:50 am

    Enjoyed your video! What salt did you exactly use for the preservation? I heard "Redmond" but which one? Thanks so much! God Bless!

  13. Iman Nosseir on November 16, 2021 at 11:53 am

    Carolyn, please teach Melissa how to pronounce "measuring" like "measuring" rather than "majoring" LOL 😁

  14. cmeyer8787 on November 16, 2021 at 11:53 am

    Caroline, please stop with the fake smiling.

  15. Jaquiebean on November 16, 2021 at 11:55 am

    I freeze chopped fresh basil in ice cube trays with olive oil. Then, i store the cubes in layers in vac sealed bags. I take out cubes as needed and let thaw or toss into the dish I am making. I have cubes that are several years old and they are still super delish! Your ideas are great also.

  16. Suseek*54 on November 16, 2021 at 11:57 am

    This is THE BEST collaboration EVER! My two favorite homesteading women sharing a TON of detailed information is worth every second of watching 🙂

  17. Rosz Cutler on November 16, 2021 at 11:57 am

    I’ve put fresh clean basil and fresh garlic in a jar of olive oil and keep in the fridge.

  18. Dale & Vickie Halteman on November 16, 2021 at 11:57 am

    I tried this and mine got water in it. I am trying to find out if I have ruined it or can it be saved?

  19. Suzette Saur on November 16, 2021 at 12:00 pm

    I mix my herbs, but I use 1 to 1 ratio. Then I dry it on cookie sheets for a week or so–depending on humidity levels– and then store the salt in jars on the shelf.

  20. Mary Ronan on November 16, 2021 at 12:02 pm

    We just bought ten acres (10.28 acres) in Oregon!!
    We are growing tons of food and will be harvesting soon!! Thank you!!!

  21. Lauren D on November 16, 2021 at 12:03 pm

    What about rosemary? And how long does it stay good for on the counter?

  22. GodGunsGutsandNRA on November 16, 2021 at 12:04 pm

    Take the wet salt and spread out on dehydration tray, and leave out on counter for a day or so; it will dry enough to put in jar that you can leave on counter.

  23. Mary Ronan on November 16, 2021 at 12:06 pm

    Note:
    Himlylayian salt is full of toxins so use Mediterranean Sea salt instead.

  24. Bonnie Kruch on November 16, 2021 at 12:06 pm

    I made the basil salt.. pulverized sea salt and fresh basil then I spread it on a fruit leather sheet and dried it..it took about four hours. It maintains the color and bright flavor of fresh. I use it in many things but two most used recipes is to cut cherry tomatoes (that I am up to my neck in ) in half and sprinkle the cut side with the basil salt then dehydrate them …oh my they are so good. Then I use it on BLT’s also the flavor is amazing! I’m so glad I watched this video…thank you! Now "sundried tomatoes" are a treat and not just an ingredient. I can’t wait to try other herbs and see what I can do with them! Thank you!

  25. Sue on November 16, 2021 at 12:07 pm

    How great to find this today, happy accident? Yes indeed 😊
    Time to harvest herbs!!!

  26. AffordableREI on November 16, 2021 at 12:08 pm

    How long does this last on the counter? And has anyone tried this with rosemary?

  27. Francelee Paris on November 16, 2021 at 12:09 pm

    Boy… women sure like to talk….just do it..

  28. H H20 on November 16, 2021 at 12:09 pm

    The lady with the food processor talks too much!!!!!!! Get to the point!!!!!!She just Keeps talking.BLAH BLAH BLAH

  29. Dani Marie on November 16, 2021 at 12:10 pm

    I am a follower of both of you so this collaboration was so fun to watch! Thank you for the tips too I am starting to get more basil out of my garden then I know what to do with lol but I dont want it wasted

  30. Rebecca L on November 16, 2021 at 12:10 pm

    Can I do this with store bought herbs?

  31. Lori Kedrow on November 16, 2021 at 12:10 pm

    Do you canning jar lid or plastic for each one

  32. Laura Macklem on November 16, 2021 at 12:11 pm

    With Melissa’s method, what about dehydrating the basil salt so you can keep it shelf stable?

  33. AffordableREI on November 16, 2021 at 12:12 pm

    Basil salt…this is amazing!!

  34. H H20 on November 16, 2021 at 12:13 pm

    I LOVE YOUR CHANNEL!!!!

  35. Opal Unicorn on November 16, 2021 at 12:13 pm

    Fabulous ladies

  36. Jf Cajot on November 16, 2021 at 12:13 pm

    i wonder if rapidly dissolving salt in water before use, would yield "good fresh crispy basil flavor" while lowering salt.

  37. Patricia Alber on November 16, 2021 at 12:14 pm

    I have found that the purple basil flavor lasts for a long time with drying. Up to a year. Green basil, as you said, is blah after drying. The purple is outstanding.

  38. Dionne Allen on November 16, 2021 at 12:14 pm

    o my God !
    thanks very much .

  39. Amy Patterson-Bocchi on November 16, 2021 at 12:14 pm

    I’ve watched you both for some time now and you are both favourites of mine. So lovely to see your collaboration!

  40. The Silver Crown - Natural Grey Hair on November 16, 2021 at 12:17 pm

    If you put that "dry salt" in the fridge, it WILL take on humidity and now you have the same shelf life as the one done in the processor. Just sayin, folks.

  41. Ritakus 98 on November 16, 2021 at 12:17 pm

    Great clip💯
    I will be using both methods.

  42. barefootbutterfly321 on November 16, 2021 at 12:20 pm

    I did a combination of both of your methods, but I used multiple herbs and used my oven to dehydrate the salt with the herbs. I did this about 5 years ago and am still using them (although they aren’t the freshest now 😞). They haven’t gotten any mold but the fragrance and freshness does fade.

  43. Tayren Labrecque on November 16, 2021 at 12:20 pm

    Will it work with dill?

  44. Jennifer Henderson on November 16, 2021 at 12:21 pm

    Y’all talk to much

  45. rogersli on November 16, 2021 at 12:23 pm

    Thanks for this upload, it’s lovely to see, that young people learn these skills nowadays. A little tip on saving fridge-space: You can easily spread the pureed form of spice-salt onto a baking sheet, dry it diligently in the oven and when it is totally dry, break it into powder in the mortar. Then just keep it dry in a glass, the scent and aroma will stay for months! Greetings from Switzerland

  46. Leigh Degenhardt on November 16, 2021 at 12:23 pm

    I do rosemary salts as well…..

  47. Zenergy Massage on November 16, 2021 at 12:26 pm

    I have used the food processor method and then spread it out on a cookie sheet to dry and then put it in jars for counter storage

  48. Kylee L on November 16, 2021 at 12:27 pm

    You have an Aga!!!!! 😲😍

  49. Filippa Sepich on November 16, 2021 at 12:27 pm

    This is a lot of salt – not good for your health and the flavor also will fade. I grow a lot of basil so I always have it on hand FRESH and FRAGRANT. F. J

  50. Miranda Jones on November 16, 2021 at 12:28 pm

    Any fresh herbs that this is NOT suggested for?

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