Today’s Write Club 2014 entry is a recipe from Beth Tilston of the seed blog. You can vote for this post by using the social media buttons in the sidebar to like it, and by leaving a comment.
The other day I noticed that the pots of herbs which sit outside our back door were giving me clear signs that they were about to give up the ghost for the year – and the lavender, which a month ago was humming with bees, was now beeless and gone to seed. Time for the final, and biggest, herb harvest of the year. I cut them all back and put them on trays on a high shelf to dry out, ready for use in the winter.
With some of the herbs, oregano and lavender, I made what has become known in our house as ‘special salt’. Now I’ll admit that the idea of herbed salts might seem a first to be a little, well, unnecessary. After all, what is wrong with straight up, common or garden normal salt? Isn’t lavender and oregano salt a little bit aspirational? A little bit… Pinterest? It may very well be, but the fact of the matter is that this salt is magic. By magic I mean it takes food from, “These potatoes are nice, Beth” to “Wow, these potatoes are amazing! Wait, is that… lavender?”
3 teaspoons dried lavender
9 teaspoons dried oregano
9 teaspoons peppercorns
1 teaspoon coriander seed
250g quality salt
The process of making ‘special salt’ is so easy it can barely be called a recipe. First, cut your herbs a few days (or more) in advance and let them dry out in your preferred manner. I had good results with just putting them on some paper on a tray. Next, put all of the ingredients except for the salt in your pestle and mortar (actually, put them in your mortar, the pestle is the club bit – thanks Wikipedia!) and grind until the peppercorns and coriander are broken up and the oregano is in small flakes. Because of the lavender, your kitchen should be smelling like a perfumiers by this point. You must be ready to remove any scoffers and naysayers from the vicinity – they’ll change their minds. Now add your salt and mix it all together. If the salt is in particularly big chunks, you might need to grind the whole concoction a bit more. Spoon into a receptacle with a lid and allow to infuse for a week. I’ve never done that because I am weak-willed and can’t stop myself from using it, but you might do better…