This recipe takes less than 3 minutes and will last up to a year on your shelf!
We’ve written about Herbes Salees before and I’ve frequently blathered on about my love for them. If you’re new to the term, it simply describes a mixture of salt and herbs. The salt pulls liquid from the herbs and cures them. You use them as you would use any salt but they are especially good when added at the end of cooking or just before serving.
Depending on the amount of salt you use you may find that your jar has liquid (the more sale you add, the less liquid you’ll get). The liquid is as usable as the rest of the contents so don’t be afraid of it!
Given that it’s spring and the start of wild leek (aka ramp) season I thought it would be a great time to mix things up and make a salt with them. It’s fantastically easy and very scalable.
- Wild Leek Herbes Salees Recipe - Ingredients
- I rarely measure the ingredients for herbes salees so use the following as a guideline or be as precise as you'd like:
- 1 Tbsp wild leek/ ramp, chopped fine
- 1 Tbsp carrot, chopped fine
- 1 Tbsp celery, chopped fine
- 3 Tbsp coarse salt
- What could be easier than the following?
- Mix all ingredients in a clean jar.
- Store out of direct sunlight.
- Shake a few times over the first week.
Looking for other ides for wild leeks? What would you use this for?