Herb salts

Another thing I learned from Georgia is they use a lot of herbs in cooking, the market sells big bunches of fresh herbs. They also turn fresh herbs into salt, sometimes a single herb or a mixture of herbs. I bought one called Svaneti salt, originated from the west highland area, using mountain mix herbs. The colour of these herb salts are so vivid. 

I googled to check how to make it and is easy, another way to store fresh herbs, other than turning into pesto. 

1 portions of fresh herbs, as dry as possible, 1 portion of salt. 
Use a powerful blender to grind into a fine paste, spread on baking paper. Bake at 40˚C for an hour or two, flipping and pressing at intervals to get a very fine supper dry powder. 

I made 4 types of herb salts now (Thai basil, Vietnamese coriander, purple perilla, mild chilli pepper), to sprinkle on any dishes, the flavour of herb is not strong, but so pretty.