Scarborough Salt

Scarborough Salt

This little gem of a seasoning blend is quite versatile. Sprinkle it on salads, use it as a rub for grilled or roasted meat, add a dash to your favorite soup, use it to season roast potatoes, or give as a hostess gift. It’s also a great way to use up the last bit of a bunch of fresh herbs. The flavor is best when made with fresh herbs and lemon zest, rather than the ones from your spice cupboard, though those will do in a pinch.

“Are you going to Scarborough Fair? Parsley, Sage, Rosemary, and Thyme…” – Simon & Garfunkel

Ingredients:

1 lemon

1 Tablespoon loosely packed fresh parsley leaves

1 teaspoon loosely packed fresh sage leaves

1 Tablespoon loosely packed fresh rosemary leaves

1 teaspoon loosely packed fresh thyme leaves

¼ cup (34 g) coarse or kosher salt

Directions:

1.) Grate the zest from the lemon, avoiding the white pith under the peel. Spread the zest out on parchment or a plate; let air dry. Depending on your humidity, this might be several hours or a day. It’s ready when it crumbles to a gentle touch. Store in an airtight container in a cool, dry place until the herbs are ready.

2.) Air dry the parsley, sage, rosemary, and thyme. You can spread the individual leaves out on a plate, or tie the stems and hang upside down. Just be sure there’s plenty of air circulation.

3.) Crumble the dried herbs by hand, mortar and pestle, knife, or herb grinder. You need:

1/2 tsp parsley

1/2 tsp sage

1 tsp rosemary

1/4 tsp thyme

Of course, you can always alter these proportions to your liking.

4.) Stir together the lemon zest, dried herbs, and salt. Store in an airtight container in a cool, dry place for 2 to 3 months.

4 ss

Scarborough Salt

Ingredients

1 lemon

1 Tablespoon loosely packed fresh parsley leaves

1 teaspoon loosely packed fresh sage leaves

1 Tablespoon loosely packed fresh rosemary leaves

1 teaspoon loosely packed fresh thyme leaves

¼ cup coarse or kosher salt

Directions

1.) Grate the zest from the lemon, avoiding the white pith under the peel. Spread the zest out on parchment or a plate; let air dry. Depending on your humidity, this might be several hours or a day. It’s ready when it crumbles to a gentle touch. Store in an airtight container in a cool, dry place until the herbs are ready.

2.) Air dry the parsley, sage, rosemary, and thyme. You can spread the individual leaves out on a plate, or tie the stems and hang upside down. Just be sure there’s plenty of air circulation.

3.) Crumble the dried herbs by hand, mortar and pestle, knife, or herb grinder. You need:

1/2 tsp parsley

1/2 tsp sage

1 tsp rosemary

1/4 tsp thyme

Of course, you can always alter these proportions to your liking.

4.) Stir together the lemon zest, dried herbs, and salt. Store in an airtight container in a cool, dry place for 2 to 3 months.

10 Comments Add yours

  1. bubblyswish says:

    Love this! Did you come up with it or is it a traditional thing somewhere (Yorkshire, Ontario)?

    Liked by 1 person

    1. julie says:

      Nope, I came up with it. I wanted to make a salt blend, and those were the herbs I had tons of in the garden that day. Plus I’m a Simon & Garfunkel fan!

      Liked by 1 person

      1. julie says:

        Thanks! I’m still finding ways to use it, too, and a little goes a long way.

        Liked by 1 person

      2. bubblyswish says:

        It’s cuz you’re using fresh from the garden, grown with love herbs; they are the most potent!

        Liked by 1 person

  2. athome7 says:

    Really like this. Great idea for a hostess gift or summer party guest gift.

    Liked by 1 person

    1. julie says:

      Yes, it is! I gave several over the holidays. I put labels on them, but pretty ribbons would also be great.

      Like

  3. Cooking With Brad says:

    I always like trying new salts and rubs, the store bought ones are good but when you get to make your own thta is where the class is. This mix is a good blend!

    Liked by 1 person

    1. julie says:

      Thanks! I keep finding new uses for it, too!

      Like

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