Sometimes an herb-infused salt is born from a whimsical spark of a recipe not-yet-born. Think of this as a deliberately robust, pungent herbal salt version of a deconstructed Cuban sandwich nestled with future Thanksgiving leftovers and a rather large patch of succulent Cuban oregano plants. Maldon salt is drenched in zesty, sharp, bright yellow deli-style mustard and acidic, briny dill pickle juice. Mint, thyme, and oregano-flavors mix with an oozing blanket of Cuban oregano oil. This all mingles with the bright, fresh, grassy, and citrusy characters of lemon verbena, mint, parsley, and chives. Fruitier sage varieties contribute sweet and earthy characteristics while white sage offers extra pungency, smudging away any blandness. A leftover turkey Cubano sandwich is a must for this herb salt, but any sandwich will do. It’s equally excellent on salads, in vinaigrettes, or sprinkled on hard-boiled eggs. Channel your own whimsy for this one.
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