Salted Herbs for Winter

1. 1 Dillpack 50 g ≈ $1.80 100 g
2. 2 Parsleypack 50 g ≈ $1.50 80 g
3. 3 Green onionspack 50 g ≈ $1.30 70 g
4. 4 Saltpack 1 kg ≈ $0.90 50 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Sterilize a 250 ml jar and lid: steam the jar or heat it in the oven at 120 °C for 10 minutes, and boil the lid for 5 minutes. Make sure the jar is completely dry.

2. Pick over the herbs, wash them in several changes of water, and spread them on a towel for 1–2 hours until completely dry.

3. Remove the tough stems and finely chop the herbs: 100 g dill¹, 80 g parsley², and 70 g green³ onions.

4. Mix the herbs with 50 g salt⁴ and gently crush them with your hands until they release juice.

5. Pack tightly into the jar, leaving 1 cm of headspace, and close with a plastic lid.

6. Store only in the refrigerator for up to 3 months, and do not keep at room temperature. Add to dishes instead of salt⁴ and fresh herbs, using a clean, dry spoon.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.