- 1 cup coarse Kosher salt
- ½ cup fresh sage leaves
- 1/4 cup fresh rosemary leaves
- Preheat oven to 250°F.
- Process ingredients together until herbs are chopped, about 30 seconds.
- Spread onto a rimmed baking sheet and bake for about 15 minutes.
- Let cool and package in airtight containers.
The Learning Garden is continuously developing as an outdoor classroom that can be used across disciplines. Our former UNI101 students helped plant the veggies in the Fall of 2015 and prepared the garden for the next crop of students. We will planting, building and harvesting all summer with our new two session summer class on community and permaculture.
|Heather Nicole created these labels for the jars.|
"What to do with flavored salts? Use them on cuts of meat, sprinkle over fish, make your own potato chips, add to desserts for a savory burst, top popcorn, or simply use on roasted veggies. The possibilities really are endless!"
|chopping herbs by hand|