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How to Make Lemon-Thyme Salt
This homemade citrus and herb salt will be a welcome handmade gift for any foodie on your gift list and is also an excellent host/hostess gift. This flavorful salt adds a delicious extra kick to poultry or fish and can be added while cooking or tableside.
Marian Parsons
Materials Needed
- 1/2 cup coarse salt
- 1/4 cup finely chopped fresh thyme (1 generous handful of sprigs)
- 2 tablespoons freshly grated lemon zest (3 lemons)
- measuring cups and spoons
- small mixing bowl
- microplane/zester
- chef’s knife
- cutting board
- parchment paper
- shallow baking pan or cookie sheet
- small jar
- tag
Strip and Finely Chop Thyme Leaves
Using your fingers, strip fresh thyme leaves off stem (Image 1). Finely chop with a chef’s knife (Image 2). Drop chopped herb into a small mixing bowl and set aside.
Zest Lemons
Run lemons along a microplane zester to remove zest from lemon peel (Image 2). Only plane off the yellow part of the peel, because the rind becomes bitter where it turns white. Add lemon zest to thyme in mixing bowl.
Marian Parsons
Marian Parsons
Mix Salt
Add 1/2 cup of coarse salt to the mixing bowl. Using clean fingers, mix herbs and zest into salt, rubbing the lemon between your fingers to release the oils. Repeat until completely combined.
Marian Parsons
Dry Salt
Dump lemon thyme salt onto parchment paper-lined baking sheet (Image 1). Spread out with fingers and allow salt to dry for eight hours (Image 2).
Marian Parsons
Bottle Salt
Pour salt into a decorative jar and add a handwritten tag. Herb salt will last for several months. It's normal for the color to fade, but the flavor will remain intact. Salt can be used directly over cooked food or incorporated into a recipe.
Marian Parsons
Marian Parsons
Marian Parsons
