Published On: October 20, 2020

I am selective about my traditions.  I don’t put up a christmas tree. I don’t do birthday presents. I don’t do a thanksgiving turkey.  But you can be damn sure I do a thanksgiving pizza.  And when the sun starts setting so early that my brain gets fuzzy, I make paper stars.  And when we’ve had a few frosts and it’s properly chilly in the evenings, I do herb salt.

It feels like a lovely way to put the garden to bed and to get ready to hunker down for the winter.  And I’ve been doing it long enough that it feels like it marks some sort of official change of seasons on my personal calendar.

Details of past years are here: 2013 part 1 & part 2, 2014, 2015, 2016, & 2017. In 2018, I didn’t do it (I’d just moved and didn’t have an herb garden built yet), and in 2019 I did it but appear to have scandalously neglected to say anything about it publicly.

So this year I’ll note for my own records (having 10+ years of the blog is strangely handy for looking up what happened when) that I did three pounds of salt (I use this one and have had good luck with it, it’s nice and mellow, oh and amazon links are seriously always affiliate links), three heads of garlic, three tbsp of sugar, and as much sage, thyme, oregano, rosemary, marjoram, and savory as seemed reasonable (a heaping great bowlful in their unpicked state).

There’s a link to the interview that started me down this path, seven years ago, in that first 2013 link (translation, you should totally make your way out to that interview if you want a proper recipe…I am very much the sort of cook who makes things up as they go so if you need precise recipes, I am not your jam).  I just whiz stuff together in the food processor until it’s a lovely green swirl, then toast it in the oven at the lowest setting (with door propped open if needed) until it’s nice and dry, then use it on everything.

Also…my kitchen smells really really really good right now.

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