Herb Salt

Page 172

| Course Type: Condiments

(1 review)

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Recipe Reviews

It can't be much simpler than this. I make up a double dose of this whenever I start to run out. Adjust to your own taste, experiment, play around. Lately I've been using ground celery seed instead of dried celery leaves.

Cheaper than store-bought and you know exactly what's in it. Also a good way to use up spices on your shelf rather than letting them go past their use-by date.

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