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 dominant 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 kosher salt, but you can choose any minimally processed coarse salt that you prefer. Because the herb salt is salty, use a little at first or 1:1 in recipes when replacing plain salt with your homemade herbes salee. 


Yields 1 cup finished herb salt

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

1. The measurements above are for uncut leaves packed into a measuring cup. Plan to use a two-cup jar with a lid. Roughly chop all your fresh herbs using a sharp knife. If you prefer to use a food processor, pulse until the herbs are roughly chopped. The chopped herbs should remain bright green and loosely combined. Too much processing will turn the herbs into a bitter tasting paste. Combine the chopped herbs in a large bowl.
   
   
2. Layer 1 inch of herb mixture in the bottom of the jar and sprinkle with some of the salt. Repeat in layers until all of the herb mixture and salt is used. Finish with one teaspoon of salt sprinkled on top. You will need to pack the herbs in tightly.
   
   
3. Cover and refrigerate for 2 weeks. After 2 weeks, open the jar and press the herbs firmly to release any extra water. Pour the water out. Refrigerate until ready to use. Herbes salées can keep for up to a year in the refrigerator. Divide the herb mixture into smaller jars if you prefer.

Herb combinations to try:

• Single herbes salee: to make rosemary, thyme, basil, mint, or celery salt are favorites of mine. 

Mixed herbes salees:

• 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 finely chopped celery, ½ cup chives, ¼ cup tarragon, ¼ cup oregano, 3 tablespoons thyme, 2 tablespoons rosemary, 1 tablespoon sage