Fresh Parsley Salt

The parsley grew with enthusiasm this year. And while I’m enjoying as much chimichurri with every meal as I possibly can, I’m seeking other ways to preserve the flavor and Medicine of the humble parsley, aside from dehydrating it, that is; I already have plenty of that.

So this morning while the pears were coming to a simmer, I made parsley salt. It’s in the dehydrator now, and I’m hoping the finished flavor and color thrills me as much as I think it will. ::fingers crossed::

And for those wondering, I chopped the fresh parsley fine until I had at least three gently packed cups, and to that I added a cup of kosher salt. In small batches, I ground it all to a mash in my suribachi (any mortar 'n' pestle will do), and then it's ready for the dehydrator.

You can do this with any fresh herb, or blend of herbs. ::nods:: 

Peace. 🕊