When I’m teaching my apprentices, a thread that continues throughout the programs is how to get the medicine to the people in ways that they will enjoy taking. There are times when an alcohol tincture can’t or won’t be ingested for a variety of reasons. People may not like the taste of herbal teas if they’re used to coffee, soda, energy drinks and such. How do we get our people to ingest herbal medicine when they think it’s all just hippy voodoo? What can we do when we want to help heal and nourish our loved ones? Layer your herbal medicine with a variety of tasty treats!
Fresh Herb Salts:
Fresh herb salts are an easy and flavorful introduction to those who are wary of herbal medicine. Those who are old hat with herbs will find herb salts to be a delightful addition to their apothecary.
Pick a half cup of fresh, not dried, herbs of choice. Roughly cut them, remove stems if necessary, and place in a food processor with a cup of salt. I use Himalayan pink mineral salt, but sea salt or smoked salt work as well. Pulse until the herbs are finely ground and well incorporated with the salt. Place the herb salt on a paper plate or towel, let rest a couple of hours, then pour into a jar, fancy or plain. The herb salt will impart the medicine and flavor of the plants used to anything it’s sprinkled upon and will stay viable on your counter indefinitely.
Try these combos:
- Rosemary, sage, thyme and oregano – equal parts.
- Dandelion leaves
- Lovage leaves and chives
- Parsley and celery tops
- Lavender flower buds and spearmint
- Garlic and onion – 1 part garlic to half part onion
Sprinkle your herb salts in soups, stews, on popcorn. I sprinkle the parsley and celery salt on hot dogs – Chicagoans know what I’m talking about here! When I make bread, I use my herb salts instead of plain salt for extra flavor. When making chocolate treats such as sunflower nut cups, herbal truffles, and chocolate bark, I use just a pinch of the herb salts on each piece. The varieties and uses are endless. Have fun!Share