I was inspired this week to create a few things using the edible flowers I had been drying throughout the summer. I was inspired by Loria Stern's Instagram posts of her beautiful flower cookies. She opened my eyes and my imagination to new floral ingredients and edible ideas. 
I went into my storage of bee balm, calendula, blue bachelor buttons, chive blossoms, and lavender. Here are some photos of a recreated "Confetti Cake" from my cookbook "Beautifully Delicious", flowered shortbread cookies, and homemade ricotta with my Herbes Salee and chive blossoms. I've also included some photos of my drying racks. 

This flavorful combination of fresh herbs can be used to season soups, sauces, stews, dressings, mashed potatoes, roasted vegetables, sautéed vegetables, and used to create flavorful butters. There is no one recipe for this wonderful condiment. I often choose a flavor profile for my herbes salee based on a dominent flavored herb that I have on hand and choose additional herbs that support that profile. Supportive herbs can be parsley, arugula, spinach, scallion, and celery leaves. I prefer to use a mineral salt, but you can choose any minimally processed course salt that you prefer. Layer the herbs with the salt and let them sit in the refrigerator for 2 weeks. Following the 2 weeks, press the herbs to release any water that may be in the mixture. Because the herb salt is salty, use a little at first or 1:1 in recipes when replacing plain salt with your homemade herb salt. 

1/2 cup dill or lovage
1 cup flat leafed parsley
1/2 cup celery leaves
1/2 cup chives or scallions
1/2 cup mint, basil, or cilantro
1/2 cup carrot, finely grated
1/4 cup course mineral salt, Himalayan pink salt, kosher salt or other course salt

1. Roughly chop all of your fresh herbs using a sharp knife. You may be tempted to use a food processor, if you do, pulse until the herbs are roughly chopped and still "dry" looking. Too much processing will turn them into a paste and you do not want this because the herbs will taste bitter. Combine all of the chopped herbs in a large bowl.

1. Layer 1 inch of herb mixture in the bottom of a lidded jar and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used.
2. Cover and refrigerate for 2 weeks. Open the jar and press the herb salt to release and extra water and pour it out, the herb salt will last longer. Divide the herb mixture into smaller jars if you prefer. Refrigerate until ready to use. Herbes salées can keep for up to a year in the refrigerator.

 
Herb combinations to try:

• You can use one herb if you like. I like to make rosemary salt, basil salt, mint salt, and celery salt. 
• 1 cup parsley, 1 cup sorrel, 1 cup celery leaf, 1 cup Egyptian onion or green onion, 1 cup lovage leaf 
• 1 ½ cup parsley, 1 ½ cup leeks or onion, 1 cup shredded carrots, 1 cup chopped celery, ½ cup chives, ¼ cup tarragon, ¼ cup oregano, 3 tablespoons thyme, 2 tablespoons rosemary, 1 tablespoon sage