Herb Society of America, Baton Rouge Unit
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Herbal Salt and Sugars

by Linda Grider

Sage/Rosemary Salt (demonstrated at October 2017 meeting)

Ingredients
1 cup coarse Kosher salt
½ cup fresh sage leaves
¼ cup fresh rosemary leaves

Instructions
Preheat oven to 250° F.
Process ingredients together until herbs are chopped, about 30 seconds.
Spread onto a rimmed baking sheet and bake for about 15 minutes.
Let cool and package in airtight containers.
 
Sprinkle on meat, fish, roasted vegetables, or popcorn. OR add to desserts for a savory taste.

Citrus Sugar
Zest from one orange, lemon, or lime (or mix it up and use part lime, part lemon, etc.)
1 cup sugar

Step 1:
Zest the citrus fruit. Finely chop the zest. Let the peel dry overnight, or place it in a low oven (100° F) for about 15 minutes to dry. (This will keep the zest from adding too much moisture to the sugar and causing clumps.)

Step 2:
Place the sugar in an airtight container or freezer bag. Add zest and stir to combine. Seal the container and let the mixture steep for about a week, or until it has attained the desired flavor.

Store in an airtight container.

Spiced Sugar
3/4 cup sugar
1 teaspoon cardamom
1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon nutmeg

Mix all ingredients and store in an airtight container.
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Herb Society of America