Are you interested in wild herbs and want to benefit from their ingredients even in winter? Then pickle them in salt. We'll show you how to make your own wild herb salt!
The intense aromas of wild herbs transform all dishes into a taste experience that cannot be compared. For many, wild herbs are still labeled as weeds, but they contain countless valuable ingredients.
Classic kitchen herbs from the supermarket can't even begin to keep up.
With the vital substances from wild-grown herbs, you are doing something good for your whole body.
Unfortunately, wild herbs don't grow all year round. But fortunately they can be preserved. Today I would like to show you how you can make a very aromatic wild herb salt yourself in just a few steps and what you need to look out for.
Table of contents
- Which wild herbs can be processed into herbal salt?
- Which wild herbs are suitable for herbal salt?
- How can I make my own wild herb salt?
- What alternative methods are there for making your own wild herb salt?
- What is the shelf life of wild herb salt?
- Frequently asked questions
- Wild herb salt made from 7 wild herbs
Which wild herbs can be processed into herbal salt?
You can use any wild herb that is not too bitter. And of course it must be edible - as non-toxic!
Basically: Only collect what you really know and where you are sure. I recommend using the Flora Incognita app and comparing it with your knowledge. But never rely completely on apps!
Collection quantity
Only collect the herbs when they are growing in sufficient quantities. You should never harvest the entire crop for your herbal salt.
Otherwise you won't be able to find anything next year and you will also deprive the animals of a vital food source.
You should be particularly sparing with flowers. Bees, butterflies and other insects need nectar to survive, especially in spring.
Collection point
It is best to collect wild herbs around midday and not immediately after heavy rain, as they lose their flavor.
Don't collect on busy roads or walks that many people use - keyword: dog urine and the like. I like to collect herbs on walks and always have a box with a lid with me. Wild herbs quickly turn to mud in bags, which is why I like to avoid them.
The best way to collect them is with small scissors or a knife. Always leave the roots in the soil and take as much as you really need. Wild-growing herbs are usually much more intense than those you can buy in the supermarket.
For 750 g of salt, 7 handfuls of herbs are therefore enough to make your own wild herb salt.
Which wild herbs are suitable for herbal salt?
First you have to decide which flavor you want to go for. There are wild herbs that taste spicy, mild herbs and some that are quite bitter. I think about an approximate direction beforehand and then taste the herbs.
Herbs taste best and most intense when you harvest them when they are young. Older wild herbs are mostly tough and develop more bitter substances.
My 18 favorite wild herbs for herbal salt:
| Wild herb | Taste |
|---|---|
| Wild garlic | Intensely garlicky - do not use too much! |
| Watercress | Intense, hot, spicy |
| Nettle | Mild; spinach-like, nutty |
| Goutweed | Mild, spinach and parsley-like |
| Gundermann | Aromatic, mint-like - preferably used with flowers |
| Shepherd's purse | Slightly spicy and slightly bitter |
| Garlic rocket | Mild; garlic-like |
| Dandelion | Bitter; do not use too much |
| Pimpinelle | Mild; cucumber-like |
| Quendel | Intense; like thyme |
| Sorrel | Acidic; do not use too much |
| Yarrow | Tart and spicy; a little like nutmeg |
| Lesser Celandine | Mild; brings beautiful color to the salt |
| Foamwort | Slightly spicy; like rocket |
| Ribwort or broad plantain | Mild; flowers and leaves are reminiscent of mushrooms |
| Deadnettle | Mild; mushroom-like |
| Chickweed | Mild; taste reminiscent of young corn |
| Wild chives | Pungent and leek-like |
AttentionLesser celandine may only be collected in March when it is not yet in flower and no buds are visible! As soon as it flowers, it becomes inedible and even slightly poisonous!
You should always process wild herbs on the same day. The earlier, the better.
Look here:
- These are the best ingredients for wild herb salad!
- How to make a spread from wild herbs!
- Delicious: Creamy wild herb soup
Tip: If you are interested in herbs, I can give you the book The Power of Herbs* recommend. It contains 350 recipes and ideas for herbs and wild herbs.
For example, how you can make herbal salt, herbal oil or creams from herbs. But also how you can turn weeds into recipes and experiences of over 30 herb women. I love this book!
How can I make my own wild herb salt?
To get the most valuable ingredients and flavor from the herbs, you should not dry. Today I'm going to show you how to make a very aromatic wild herb salt yourself. I have just made another one myself using this method.
Tip: I don't collect the herbs all in one day, but spread them out over the season. The salt preserves the herbs and absorbs the flavor. So you have all the time in the world.
At the end of the article you will find a short version of the recipe. It is aimed at anyone who regularly works with wild herbs and is looking for inspiration. If you have never made your own wild herb salt before, you will find detailed step-by-step instructions here:
Ingredients for 7-wild herb salt
A handful of each of the following herbs
- Chickweed
- Watercress
- Ribwort or broad plantain
- Lesser Celandine
- Nettle
- Gundermann
- Quendel
- 750 g coarse sea salt
Also: 1 liter jar, spoon, sharp knife and board.
Preparation
I divide the preparation into 6 steps.
Prepare the glass
Wash the jar thoroughly and sterilize it. You can find instructions here: "How to sterilize jars correctly„.
Dry the jar thoroughly and leave it to stand for a while so that the residual moisture in the jar can evaporate. If you need to do this quickly, a hairdryer can help.
Pour about 1/2 cm of coarse sea salt into the jar. It is best to use a spoon for this. Spread it evenly so that the entire base is covered.
Prepare herbs
Only wash the herbs if necessary. Do not soak them in water, as this makes them much less flavorful. A quick rinse under cold running water should suffice.
If you make sure that you only take beautiful herbs that are not too dirty when you collect them, you will save yourself a lot of work.
Sort out the leaves that are not pretty. You can also use the stems of all the herbs presented (except quendel). Don't leave them out, they have a lot of flavor and will be chopped up later anyway.
Chop wild herbs
You need to chop the herbs so that the flavor can pass into the salt. It is very important that you use a sharp knife here. Blunt knives push the essential oils onto the board instead of leaving them in the herbs.
Cut the wild herbs into small pieces. Chop even small leaves and flowers at least once.
Pour the fresh herbs into the jar and distribute them evenly.
Spread it evenly with a spoon.
Prepare wild herb salt
Now add a second layer of salt to the herbs. This prevents them from drying out or going moldy. Cover them again with 0.5 to 1 cm of salt and make sure that every leaf is really covered in salt.
The smaller you cut the herbs, the better you will succeed.
Now you can place the second layer of wild herbs, then fill up again with salt.
You don't have to fill up all the layers on the same day. Herbs grow from March to October. Some, like quendel, are more likely to be found on the mountain, others on a walk.
For me, it often takes 3 months until I have everything I want.
Allow the herb salt to infuse
Finish off the last layer with salt. Close the jar with a lid and put it in a dark place.
If you don't have space in your cupboard or pantry, you can wrap the jar in aluminum foil.
Now the salt absorbs the flavor of the herbs.
Powdering wild herb salt
Leave the salt to stand for at least 14 days after you have added the last layer of herbs. However, you can also leave it like this for six months.
Puree it with the herbs in a powerful food processor or with a hand blender. The salt is usually still moist at this stage.
Place baking paper on a baking tray. Spread the wild herb salt out on a tray and leave it to dry for about two days. You can also use the dehydrator, but set it to a maximum of 40° to preserve the flavor. I do not recommend using the oven.
Do not place it in direct sunlight when air drying.
Pour it into smaller jars as soon as it is ready. Close the jars tightly and store them in a dark place. And now you can proudly claim that you have made your own wild herb salt.
If you like, you can add a few dried flowers to the salt for the eye. Beautiful flowers include:
- Ground ivy, deadnettle - pink
- Violet - purple
- Dandelion - yellow
But stinging nettles are also very suitable. Have a look here: "Why you should collect nettle seeds„.
If you like, you can also Make a delicious seasoning salt with lavender!
What alternative methods are there for making your own wild herb salt?
I strongly advise against drying the herbs first and only then mixing them with salt. A lot of ingredients are lost during drying, especially the flavor. However, if you put them in salt, the flavor is transferred and preserved.
But if you don't like the salt layer method, try this:
- Wash the wild herbs and pat them dry.
- Put them in a high-speed blender and chop to a pulp.
- Mix the porridge with salt and stir again
- Dry the wild herb salt in the dehydrator or on a tray with baking paper
What is the shelf life of wild herb salt?
Salt preserves. This is why wild herb salt can be kept indefinitely. However, the flavor is lost if it is left for too long and especially if the jar is opened too often.
That's why I recommend pouring it into several small jars instead of using one large one.
Frequently asked questions
Here you will find a lot of questions that you are probably asking yourself if you want to make your own wild herb salt for the first time. I've collected them all here and will provide you with the answers:
Which salt should I use for herbal salt?
Coarse salt is best for herbal salt. Make sure that you use pure sea salt and not iodized salt from the supermarket.
What else can I add to my wild herb salt?
You can add other spices such as garlic powder, onion powder, chili flakes, black pepper and more. You can also mix in some dried flowers to give your herb salt a special touch. Make sure you choose non-toxic varieties!
Should you dry the herbs first?
No, you should not dry the herbs beforehand. You should pickle them in salt immediately after harvesting. This preserves their flavor and aroma better than drying them.
Can I use more than one type of wild herb?
Yes, definitely! You can combine as many different types of herbs as you like to create a blend that suits your taste. Just make sure they are all edible and non-toxic!
How long does it take for the salt to absorb the flavor?
It usually takes about two weeks for the salt to absorb the flavor of the wild herbs. After just one day, however, you can smell a wonderful aroma when you open the jar.
You can't leave the salt too long, it's impossible.
Also look here: "Delicious: How to make wild garlic salt!“
Can wild herb salt go moldy?
No, as long as you use enough salt and make sure that the jar is tightly closed. Make sure that the salt you use does not contain any additives.
If the wild herb salt is too moist, it can go moldy over time. Especially if the fresh herbs are not completely covered with salt. This is why the herbs must always be under salt when preparing the salt and the wild herb salt must be dried later. Dry salt cannot go moldy.
Is herbal salt healthier than normal salt?
Wild herb salt is a detox from the forest and meadow. Wild herbs not only add flavor to your cooking, they also detoxify. Many herbs boost the metabolism. They are highly anti-inflammatory and balance the acid-base balance in the body.
However, wild herb salt should not replace normal salt, but should be used as a tasty seasoning - on salads, for example.
Wild herbs are powerful and have an effect on health. Never use them without prior knowledge. Pregnant women, for example, should be particularly careful when consuming wild herbs. However, if you use them correctly and wisely, they can make your food more enjoyable and healthier at the same time!
If you have to eat a low-salt diet for health reasons, use less salt and more herbs in the production process.
What can you use herbal salt for?
Wild herb salt can be used in a variety of ways. It not only tastes great on salads, but also goes well with other dishes such as soups or stews. It is also a great way to season grilled vegetables or fish.
You can use it to season your wild herb soup.
And if you use it to bake bread, the flavors come out much more intensely than with normal salt. You can even sprinkle it over popcorn for an extra tasty snack! In any case, herbed salt makes your food more interesting and tastier.
Boring pasta with sauce becomes really tasty with wild herb salt. Or you can sprinkle it over a Homemade wild herb salad.
Enjoy this wonderful spice in all its forms - wild herbs don't have to remain just weeds! Make them your new favorite ingredient in the kitchen today.
And as promised, here is the short version of this recipe for all those who regularly start DIY projects with wild herbs:
Wild herb salt made from 7 wild herbs
Ingredients
- 750 g Coarse sea salt
- 1 Handful Chickweed
- 1 Handful Watercress
- 1 Handful Ribwort or broad plantain
- 1 Handful Lesser Celandine
- 1 Handful Nettle Young shoots
- 1 Handful Gundermann
- 1 Handful Quendel
Equipment
- 1 Large jar with screw capCoarse sea salt
- 1 Sharp knifeNettle
- 1 boardGundermann
- 1 food processor or Blender* Quendel
Anleitung
- Add about 1 cm of the salt to the jar.750 g coarse sea salt
- Wash the herbs if necessary. Pat them dry and chop them into small pieces. Mix them not with each other.1 handful chickweed, 1 handful of watercress, 1 handful of ribwort or ribwort plantain, 1 handful of lesser celandine, 1 handful of nettle, 1 handful of ground ivy, 1 handful of quendel
- Put cabbage 1 on the salt, cover it with salt and continue. The last layer is salt.
- Leave the wild herb salt to stand in the dark for at least 14 days.
- Puree the salt and herbs in a food processor or with a hand blender. Spread the salt out on a baking tray lined with baking paper and leave to dry. Do not place it in the sun.
- Pour the salt into the small jars and seal tightly.
Our conclusion
Making your own wild herb salt is anything but complicated. All you need is the right herbs and salt. There are two common methods that are well suited to preserving the aroma of wild herbs.
Do not dry the herbs, as too much flavor is lost in the process. Only collect wild herbs that you can identify with certainty. If you are unsure, see if there is a herb tour nearby that you can join. If you want to delve deeper into the subject, you can - like me - take a one-year herb course and build up an enormous amount of knowledge in a very short time.
Have fun making them!
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