Last weekend I was listening to ‘The Splendid Table’ on NPR and they mentioned Lemongrass salt, like it was something we should all whip up along with a myriad of other salts as soon as you can imagine them and their uses.
This got me thinking. I have lemongrass in the garden. I love to grow it, but never really know what to do with it except smell it every time I walk by. It would be great to have lemongrass to use all year round too.
So, I had a go! I cut a handful of lemongrass stalks and took off the outer layer, chopped them super small, as tiny as my knife could chop. Then I mixed 2 tablespoons of rock salt with 1 tablespoon of chopped lemongrass and bashed it about in the pestle and mortar until the salt had broken down into teeny bits and the smell of the herb was all about.
I gave it a good mix and tipped the salt into an airtight jar.
I did pretty much the same thing with a bunch of rosemary and it worked well too.
As for uses, I have used the lemongrass salt in salads and on salmon as a rub before cooking (that worked very well).
The rosemary salt is more versatile for me and I have used it in soups and stews and as a condiment. I bet the rosemary salt would be great on roasted veggies too.
Now I am thinking of other salts to make and multi herb and spice combinations! These would make lovely gifts too, in a pretty jar with a nice label.
If I have any more salty ideas, you will be the first to know and if you have any, let me know in the comments!
Have a great week!
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