Fermented herbs
These are great used as seasoning, like an amazing, flavoured salt. I add them to broths, stuffed flatbreads, and they also make a great burger relish.1 bunch of dill
1 bunch of parsley
1 bunch of sorrel
1 stick of leafy celery
4 spring onions
4 tbsp sea salt
1 In a large, shallow container, sprinkle the salt between layers of the herbs and veg, left whole and intact with their stalks on. Cover with a muslin cloth and weigh the layers down. Leave out in your kitchen for 5-7 days, and wash the cloth every day. Pack the herbs into a sterilised jar and keep in a cool place – they will change colour but they should not become mouldy. Rinse the herbs well before use.
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