Herbal salt

A good way to preserve the fresh herbs you've grown during the summer is to make your own herbal salt.

1 dl fresh herbs, for example sage, lavender, thyme, rosemary, basil and parsley

1 dl sea salt or Himalaya salt

Pull the small leaves off the herbs suitable for this, as lavender and thyme. Sprinkle the herbs on a tray. Finely chop the rest of the herbs, as sage and parsley and sprinkle on the tray. Sprinkle the salt on the tray and stir around. Leave in room temperature for a few days. A nice sent appears in the room. When the herbs are dry the salt can be grinded in a mortar. Pour in a clean jar. Use when cooking.

I also made a chili salt perfect for barbequed meat. 

1 table spoon chili flakes or dried chopped chili, (dried chipotle in the picture)

2 tea spoon cumin

3 table spoon sea salt or Himalaya salt

1 table spoon brown sugar

1 teas spoon smoked paprika

black pepper

Chop the dried chili. Mix spice, salt and sugar in a clean jar. Shake.