Down Under it's spring and the herbs are going gangbusters. With a wet, cold front due the wood fired heater will be on so I shall make this up. Wonderful product and well produced video. Thanks from Oz.
I had an extra bulb of roasted garlic and decided to use that. Ratio of salt was higher than 1:1, and I added some dried parsley as well. Was very moist as I'm sure you can understand, but I put it in an oven after I had cooked something else and left it overnight. Had to re-grind in the morning, but was delicious and I am definitely going to roast extra garlic from now on (I wrap the bulbs in tin foil and when roasted I freeze them without peeling, just leave in foil and put in plastic bag).
Thank you for sharing this. I had always been nervous about adding roasted garlic because of the moisture, but I have a really good dehydrator now so perhaps I will try it.
I'm going to make this week, I will check back! To dehydrate what temperature do you like to set it for? How long? Thank you so much for sharing! How do you like to use it?
I've never dehydrated it before, but I would set it at the lowest possible setting to ensure they retain as much of their awesomeness as possible. And I use it on EVERYTHING. Lol. Anything you would use salt on. Enjoy!
I personally haven't used dry, but a bunch of people have after watching this video and the feedback is good! You might need to use slightly higher quantities of dried herbs, but I would tinker with those ratios to see if you get the flavour/balance you are looking for.
Isn’t it easier to first completely dry the leaves of the plants and mix the already dry ones with salt, then they will no need to be dried after mixing with salt
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Great idea! I have lots of leftover herbs still thriving in the garden. What a perfect and delightful way to use them all year long. Thanks :)
Excellent!! We love preserving them this way. Had them on my eggs this morning. Delicious!
Ty! This is awesome!
Fermented tomato sauce sounds intriguing!
We do love the fermented tomato sauce. The only downside is having to store it in the fridge.
Down Under it's spring and the herbs are going gangbusters. With a wet, cold front due the wood fired heater will be on so I shall make this up. Wonderful product and well produced video. Thanks from Oz.
I’m excited to try this. Thank you.
We love making these. And they make fantastic gifts. My father in law tops up his jar every time he comes to visit. Lol
Definitely going to try this
Thank you for sharing this! Someday can you walk ya through your garden raised beds? I love how you have at angles!
Yes absolutely. In the spring when it isn't a weedy jungle. And thank you so much for watching!!
Wow Correne, another great tip. I'm so doing this. Thank you.
This also makes a great gift. My father in law asks for it every year!
What a great idea! Love the presentation and your kitchen!😉
Many thanks! One of the positives of filming in my kitchen is that I am forced to keep it tidy! Ha ha. Glad you enjoyed the video.
I’m definitely going to make this this year!
I had an extra bulb of roasted garlic and decided to use that. Ratio of salt was higher than 1:1, and I added some dried parsley as well. Was very moist as I'm sure you can understand, but I put it in an oven after I had cooked something else and left it overnight. Had to re-grind in the morning, but was delicious and I am definitely going to roast extra garlic from now on (I wrap the bulbs in tin foil and when roasted I freeze them without peeling, just leave in foil and put in plastic bag).
Thank you for sharing this. I had always been nervous about adding roasted garlic because of the moisture, but I have a really good dehydrator now so perhaps I will try it.
You will love REDMAN REAL SALT!! That's all we have been using for the past 3 years and we love it.
That's great to know! Definitely going to switch to Redmans. Thanks
THANKS!, Great video. Was just wondering if a blender is OK.? I don't have a food processor.
My apologies for missing this comment. I haven't personally used a blender but it's worth a try!
I'm going to make this week, I will check back! To dehydrate what temperature do you like to set it for? How long? Thank you so much for sharing! How do you like to use it?
I've never dehydrated it before, but I would set it at the lowest possible setting to ensure they retain as much of their awesomeness as possible.
And I use it on EVERYTHING. Lol. Anything you would use salt on. Enjoy!
Can you used dried herbs or do they have to be fresh?
I personally haven't used dry, but a bunch of people have after watching this video and the feedback is good! You might need to use slightly higher quantities of dried herbs, but I would tinker with those ratios to see if you get the flavour/balance you are looking for.
How low should the temp be in an oven? My new one goes lower than my last oven.
I don't put them in the oven at all! I let it all dry out on the counter for about 24 hours.
I use my dehydrator at 95 degrees for 24 hours
That works!
Do I need a food processor?
I've only ever used a food processor. But I imagine you could chop the herbs very finely and mix by hand.
@@SpiraeaHerbs I have a small processor. Think I'm going to purchase a larger one.
Isn’t it easier to first completely dry the leaves of the plants and mix the already dry ones with salt, then they will no need to be dried after mixing with salt
You absolutely can do that but I have found that the flavour is much better when you use fresh herbs! Just a preference of mine :)