Vitenparken

Recipe and method

You need:

• Herbs, such as chives, chervil, oregano, parsley, and thyme
• Peppers and onions
• Salt

• Glass
• Labels
• Oven, or possibly a drying machine/dehydrator

Start by picking herbs in the spring. The stems can also be included, because they are still soft. In the fall, you have to be more careful to only include the leaves. At Brønnerud School, they pick and dry regularly throughout the spring and fall. Chive, thyme and oregano flowers can also be included, it just makes the salt look nicer.

Dry the herbs, either in a dehydrator, in the oven or hang them in a dry and airy place. Store the dried herbs in a dry and dark place, for example in paper bags.

In addition to the herbs, you can buy peppers and onions, which you cut into small pieces and dry in an open oven at 50-60 degrees (you can put a spoon in the opening to keep the oven slightly open). You can also use celery stalks.

Process herbs, dried peppers and onions in a food processor. Then mix with salt, and fill into a glass. Experiment to find the right amount of salt, about 50-75% salt can be fine.

–

School garden as a learning arena for in-depth learning, critical thinking and sustainability – online resources developed by Brønnerud School in Ås and Vitenparken Campus Ås.