I used what herbs I still had growing in the garden, as some of them have already been bitten by the frost.

Curled parsley, Italian parsley, sage, rosemary, lemon thyme, dill, spearmint, lemon grass, sweet marjoram, calendula flowers.

Wash and spin dry in a salad spinner. Take off the leaves from the larger stems, and clip the lemon grass with shears into tiny pieces. Take the petals off of the calendula flowers and discard the green part. Let them all air dry a bit in the sun, fluffing them up in the bowl.

Process two heads of garlic.

I’m going to use one quart of Redmond Real Salt, and see if it is enough to absorb all the moisture.

It is full of minerals, or you could use good sea salt, but don’t use regular table salt. You should be afraid of regular processed table salt, but not good sea or mineral salt. Here is some great information on the health benefits of good salt in your diet. “Dr. Brownstein will show you what are the myths of salt and why adding the correct form of salt to your diet can markedly improve your health.”

Add some salt and process with the garlic, since it is pretty wet.

Dump it into a large pan, so you can process the herbs by themselves.

Pulse carefully the herbs until they are in tiny pieces.

Process the herbs in small batches.

Then add the salt and stir well.

This has the whole quart incorporated into it, and I will let it dry for a few days to see if it is enough salt.

Cover with a cloth, and stir every so often.

Store in an airtight container when pretty dry. I might have to add some more salt, depending on how much liquid there still is in the herbs and garlic. If when you store it and it becomes hard and clumpy, you can just break it up again.