I never thought of doing that! I too dry my herbs and they sit in the cupboard untouched until I can buy new herb starts for the garden. I wonder what I can do with my herbs as the weather begins to turn. Thanks for the inspiration!
Jonathan -- I took a walk around my son's neighborhood in Mt. Scott/Arletta, supposedly looking for a place to live. Instead, I found nut trees everywhere, which my son says is reality. One nut looks like a giant hickory nut. A Michigander, I have often collected black walnuts and have always wanted to try the black walnut liqueur -- such as you have made. I'm only here for 3 weeks, but I know when I finally move here I will be out collecting happily. I don't know if this will post, but if you want to respond my email is blehndorff at aol dot com.
What a great idea . I am also not a fan of dried herbs - I try to use as much as possible when fresh, and then (sometimes) make and freeze pesto (made with a variety of herbs). But the salt sounds even more useful and delicious!
I never thought of doing that! I too dry my herbs and they sit in the cupboard untouched until I can buy new herb starts for the garden. I wonder what I can do with my herbs as the weather begins to turn. Thanks for the inspiration!
I love everything about this edition. 🙏🏽
Hey, thanks!
Jonathan -- I took a walk around my son's neighborhood in Mt. Scott/Arletta, supposedly looking for a place to live. Instead, I found nut trees everywhere, which my son says is reality. One nut looks like a giant hickory nut. A Michigander, I have often collected black walnuts and have always wanted to try the black walnut liqueur -- such as you have made. I'm only here for 3 weeks, but I know when I finally move here I will be out collecting happily. I don't know if this will post, but if you want to respond my email is blehndorff at aol dot com.
What a great idea . I am also not a fan of dried herbs - I try to use as much as possible when fresh, and then (sometimes) make and freeze pesto (made with a variety of herbs). But the salt sounds even more useful and delicious!
Thanks! You can also freeze the salt instead of drying it to preserve the color and some of the fresher aromas from the herbs.