The Herb Salt has been in production since 1989. The unique recipe is the result of collaboration between a German health food shop owner from Bad Frankenhausen, who held an original recipe, and Lothar Schmidt, who subsequently amended it. The recipe was originally comprised of a blend of 7 herbs. Lothar Schmidt adjusted and added to this recipe and The Herb Salt (which now contains a blend of 15 herbs) was born.
The Herb Salt contains among others: savory, basil, dill, lovage, oregano and thyme. Many herbs are famed for their health properties. Oregano for instance, was said to be used by Hippocrates as an antiseptic and cure for stomach ailments. It is also rich in antioxidants. Thyme and lovage are also well known for their medicinal properties in alternative medicines. Apart from these more obvious health benefits, The Herb Salt is also a good choice for consumers who are looking for an all natural and preservative free product.
The Herb Salt is made so unique by its versatility of use. It can be used as an ordinary table salt to add extra flavour to already cooked dishes. It can also be used as rub for roasts as well as an addition to stocks and sauces to add flavour and an unforgettable herbal bouquet.
The Herb Salt is a tasty addition to almost any dish. It is particularly delicious when sprinkled over potato dishes from boiled new potatoes to crispy fries. It is equally delicious when sprinkled over braai meat, and is particularly appetizing on steaks. The Herb Salt can also be sprinkled on fresh vegetables and salads. Our ultimate serving suggestion is to try The Herb Salt on all your favourite savoury dishes and find your own favourite combinations.
The Herb Salt Roast Chicken (Serves 4-6):
1 Medium to large free-range chicken (1.5-2.5kg)
1 Small lemon
1 clove garlic unpeeled
2 tsp olive oil
1 ½ tsp The Herb Salt
Preheat oven to 180C. Wash chicken carefully removing any excess fat. Dry bird thoroughly and place in a roasting dish. Sprinkle half a teaspoon of The Herb Salt inside the chicken. Roll lemon back and forth 3 or 4 times on kitchen counter beneath the palm of your hand and cut in half. Using the blade of a chefs knife crush the clove of garlic, place inside the chicken with one of the lemon halves. Rub the outside of the chicken with olive oil and then sprinkle the remaining teaspoon of the The Herb Salt over the chicken. Gently rub the salt into the skin and make sure the whole chicken is covered. Roast for between an hour and an hour and forty minutes depending on the size of the chicken (generally 45 minutes per kg).
The Herb Salt Tomazella Towers (Serves 6):
4 Mozzarella balls (preferably buffalo)
4 medium/large ripe tomatoes (for a twist try heirloom tomatoes)
The Herb Salt
Olive Oil (for a different flavour use a garlic or chilli olive oil)
+- 2 tsp Lemon juice
Slice each tomato into thick slices, so that there are four or five slices from each tomato. Do the same with the mozzarella balls. To assemble the towers place a piece of tomato slice on each serving plate, sprinkle with a moderate pinch of The Herb Salt and a drop or two of lemon juice. Place a slice of mozzarella on top of the tomato slice and repeat the process until the stack is 4-6 layers deep. End the tower with a mozzarella slice, drizzle liberally with olive oil (1 to 2 tablespoons) and sprinkle a moderate pinch of the Herb Salt over to garnish. Serve with a crusty bread like focaccia and a chilled crisp white wine.
The Herb Salt Tuna and Avocado Dip
1 Tin of light tuna meat in brine
1 large ripe avocado
The Herb Salt to taste
1Tsp lemon juice
Freshly cracked black pepper
Drain tuna and set aside. Peel and roughly mash avocado. Add tuna, lemon juice, freshly cracked black pepper to taste and a generous pinch of The Herb Salt (add to taste starting with a generous pinch). Combine thoroughly but do not over mix as this will destroy the texture of the tuna. Serve with a drizzle of olive oil as an accompaniment to crackers, fresh breads and as a dip.
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