Ingredients:
- 50 g fresh mint
- 50 g parsley
- 50 g thyme or oregano
- 1 - 2 cloves of garlic
- Lemon zest from an organic lemon
- 800 g sea salt
Preparation:
Wash all the ingredients except the salt and pat dry.
Now place in the mixing bowl with the salt and pulse for approx. 50 seconds/speed setting 10.
In winter, dry on the radiator or spread on a baking tray and bake at approx. 80°C.
Leave to dry. Please leave the oven door open a crack to allow the moisture to evaporate.
can escape. Shred again briefly in the TM at level 10 and fill into a screw-top jar.
The salt will keep for several months.
