Herb Salt

It’s not yet Halloween and I’ve got the next fall holiday on the brain.


Or I like to call it, Veggie Stuffing Day.  I love, love, love vegetarian stuffing (dressing? is there a difference?) and I think it’s due mostly to those ubiquitous herbs; parsley, sage, rosemary, and thyme.  (Sing it with me now…)

Something about the combo of those seasonings is deeply satisfying to me, earthy, savory, and cozy and they go so well with other fall favorites like squash and mushrooms.

From the look of my herb garden I doubt if there will be much parsley or thyme left by the time November 24th rolls around so I got to work cutting the herbs from the garden, drying them, and turning them into seasoning salt.

After cutting, washing, and towel drying the herbs I set them in a 175* oven for about an hour.  The house smelled heavenly, just like Thanksgiving!

I added celery leaves and oregano to the aforementioned herb mix because I had a lot of both and thought they would complement nicely.

I used a mortar and pestle but a food processor or blender would also work.  The herbs were so dry and crispy you could probably just use your fingers to crumble if you are only making a small quantity.

This is such an easy way to preserve my herb garden bounty!  I’ll probably be out there harvesting the last of the oregano and thyme later today.

I can’t wait to sprinkle this salt on the baked Delicata squash that’s in my fridge!

What other combos would be good? Are rosemary and lavender too strong to go together?   I made great rosemary and lavender salt separately last winter but I’m not sure how they would work together…







My Food Manifesto

I had some interesting discussions over the weekend with folks at the festival about FOOD.

And diets and allergies and healing your body with food and food fads.

I love these conversations and I loathe them at the same time.  Food is fascinating to me, as is people’s relationship to it, but it can easily begin to look black and white; like there’s a right way to eat and a wrong.  The truth, I believe, encompasses every color of the rainbow and more.

My personal ideas about food and “diet” change according to research I read, new foods I hear about, and my evolving environmentalism.

Here’s my current food manifesto.

I believe that the needs of our body change over time, with age, change of seasons, hormonal fluctuations, and in response to health issues.

I believe in moderation, with one exception.

I believe that dark, leafy greens are the only foods where there is no moderation necessary.  Pile ’em on!

I believe that eating fermented foods like kimchi and sauerkraut have kept me healthier over the last year then I’ve been in a while.

I believe that GMO “food” is crap and am in full support of mandatory labeling for any Genetically Modified Organism.

I believe that variety is key to a well rounded diet.  I eat different grains and different sources of protein and fat with each meal.

I believe food is a great way to bond and celebrate.

I believe food is beautiful, fascinating, and healing.

I believe that food tastes better when it is good for me.

I believe that cheese is one of the tastiest things out there.

I believe I should eat when I’m hungry and stop before I’m “full”.

I believe in taking a daily multivitamin but also looking to food to fill gaps/needs.  I wanted to get more Selenium in my diet so now I eat a Brazil Nut or two a day.  One of these big nuts has nearly 100% of the RDA!

I believe that there are few places that I enjoy puttering around more than the kitchen.

I believe that beans cooked from scratch are worth the extra dishes and time.

I believe that buying local is environmentally, socially, and health-wise a smart choice.

I believe that gardening is an awesome return on investment.


Which parts of my manifesto do you agree with?  Which parts do you disagree with?  What would be included in your own manifesto?