Photo: Wikimedia Commons, CC BY-SA 3.0 · source
Other · From Bladwijzer
Bog myrtle salt
- Makes: ± 100 g
- Time: 20 min + 1 day drying
- From: Bog-myrtle
Ingredients
- 10 g dried bog myrtle leaves
- 90 g coarse sea salt
- 1 teaspoon black peppercorns (optional)
Method
- Check that the dried leaves are completely dry and snap when you bend them.
- Grind the leaves with the peppercorns in a mortar or in a spice grinder.
- Add the salt and pound or mix until the herb is evenly spread.
- Spread the mixture on a plate and leave to dry for 1 day at room temperature.
- Spoon it into a dry, clean jar and close tightly. Use sparingly on grilled meat, fried potatoes or in stews.
Storing: A year in a closed jar, dry and dark.