Why buy stuff with additives and GMO nonsense when you can make something better with things you would have thrown away!?
How to Make Zero-Waste Seasoning Salt
Creating your own seasoning salt is not only a great way to control the ingredients but also an excellent step toward reducing food waste. This zero-waste approach utilizes leftover herb stems, vegetable peels, and other scraps that might otherwise be thrown away. The end result is a flavorful seasoning blend perfect for enhancing the taste of any dish. Let’s dive into the process!
Why Zero-Waste?
In the kitchen, we often discard perfectly edible and flavorful parts of vegetables and herbs, like carrot peels, celery leaves, and herb stems. By drying and combining these scraps, you can turn them into a flavorful and versatile seasoning salt, all while minimizing your kitchen waste.
Step-by-Step Instructions: Zero-Waste Seasoning Salt
Ingredients:
– Herb stems (such as parsley, cilantro, rosemary, thyme, or basil)
– Vegetable peels (carrots, celery, onion, garlic, etc.)
– Any leftover edible peels or skins such as tomato, ginger, anything you like the taste of.
– Salt (coarse sea salt or kosher salt works best)
Save | Rinse | Dry | EnJoY ~ Zero Waste : )
- Save whatever is going and edible like onion, garlic, and ginger skins etc in a semi closed container – allowing air but not bugs.
- Once you have a good batch, rinse under running water and press out the water.
- Spread over a mesh grid or oven rack.
- It is optional but lovely to add some freshly cut paper-thin slices of fresh garlic, onion, ginger, fresh herbs like mint or danhia etc, celery leaves, and rindless lemon. Add whatever spices you like, eg. cumin, nutmeg, pepper etc.
- Sprinkle with some fine proper sea salt.
- Dry on low to no heat. Scrumple and move around every hour or so until it is crackling dry.
- Blend it as fine as you can get or like it.
- Add more salt to taste.
- Enjoy on Everything! : )
Drying herbs and vegetable scraps at temperatures lower than 50°C (122°F) is ideal for preserving heat-sensitive vitamins and nutrients.
Many nutrients, including Vitamin C and some B vitamins, degrade at higher temperatures. Keeping the temperature below this threshold helps to retain these essential nutrients in your zero-waste seasoning salt.
Here’s a detailed guide to making your own nutrient-rich seasoning salt, while ensuring minimal food waste:
How to Make Zero-Waste Seasoning Salt (with Maximum Nutrient Retention)
This recipe takes advantage of leftover herb stems, vegetable peels, and even freshly cut ingredients like garlic, onion, and tomatoes. The key is to dry them at a low temperature (below 50°C), which helps retain important vitamins and nutrients.
Step-by-Step Instructions: Zero-Waste Seasoning Salt
Ingredients:
– Herb stems (such as parsley, cilantro, rosemary, thyme, or basil)
– Vegetable peels (carrots, celery, onion, garlic, etc.)
– Freshly cut thin slices of garlic, onion, tomato, and rindless lemon for added flavor
– Salt (coarse sea salt or kosher salt works best)
Equipment:
– Fine oven grid or dehydrator
– Blender or mortar and pestle
– Airtight container for storage
Instructions:
- Collect and Clean Your Scraps
Collect all herb stems, vegetable peels, and other flavorful scraps. Rinse thoroughly to remove dirt and pesticide residues. Washing is essential, especially if pesticides were used during the growing process.
- Cut Fresh Ingredients
For additional flavours, you can thinly slice fresh ingredients like garlic, onion, tomatoes, and rindless lemons. Cutting these ingredients paper-thin helps them dry more quickly and evenly.
- Dry the Scraps at a Low Temperature
To retain vitamins and nutrients like Vitamin C, which can be heat-sensitive, dry your scraps at a temperature lower than 50°C (122°F).
Oven method: Set the oven to below 50°C (ideally 45°C). Spread the washed and thinly cut scraps evenly on a baking sheet. Dry for about 3-5 hours, checking every hour until they are crisp and fully dry.
Dehydrator method: Set the dehydrator to 45°C and dry for about 3-6 hours, depending on the size of the pieces. Dehydrators are highly recommended for preserving maximum nutrients.
- Blend the Dried Scraps
Once the scraps are fully dried, put it in a blender container, add salt – depending on how salty you like seasoning salts – you could also omit it and add later. Grind them into a fine powder using a blender, spice grinder, or mortar and pestle. It is advisable to semi-cover the blender as the ‘dust’ might make you sneeze. I use a brown paper bag with a hole for the blender stick – like a little skirt.
- Taste Test
Taste and adjust the salt quantity to your liking.
- Store Your Seasoning Salt
Store your seasoning salt in an airtight container. When kept in a cool, dry place, it will last for several months. I use empty herb bottles or salt grinder containers.
Nutrients Preserved in Low-Temperature Drying
Drying at lower than 50°C helps retain the following nutrients:
– Vitamin C: Found in high amounts in citrus peels, tomatoes, and herbs like parsley.
– B Vitamins: Present in vegetable peels and onion scraps.
– Minerals: Such as potassium, calcium, and magnesium, from a variety of vegetable scraps, remain intact.
– Antioxidants: Like flavonoids and carotenoids in herbs, garlic, and tomatoes, which are sensitive to heat degradation.
Variations:
– Citrus Blend: Add the paper-thin zest of lemons or other citrus fruits for a bright, tangy flavor.
– Spicy Salt: Include finely sliced chili peppers for a spicy kick.
– Savory and Umami: Add thinly sliced tomatoes for a rich umami flavour.
How to Use:
This homemade zero-waste seasoning salt can be used just like regular salt. It’s perfect for sandwiches, avo slices, seasoning meats, roasted vegetables, soups, or even as a finishing salt on salads.
It obviously is best to add your nutrient-rich salt after hight heat was applied if you want the full benefit of the vitamins etc.
