How to Use the Garden Grilling Salt
The Green One.
Herbal | Citrus | Savory
We all love fresh herbs, but sometimes they are not always available. Our Garden Grilling Blend is the perfect way to infuse herby flavor fast. The allium provides a great base, where the mint and dill bring in the fresh herbaceous notes. Pink and black peppercorn along with Maitake powder and lemon peel give this blend some depth and earthy umami that keeps you wanting more. Always formulated without salt, msg, chemicals and is completely vegan and gluten free.
This blend is inspired by all the herbs I grow in my garden every summer. The chives come up in the spring, followed by the mint, thyme and oregano. Thankfully, these are the plants that I can count on coming back every year having survived winter. During the summer months, I will pick these herbs fresh and blend them into sauces, marinades, dressing and so much more!
Much like the perennial plants in our garden, you can count on this blend to be there for you when you need a classic blend of herbs, garlic and peppercorn. I use this blend on everything from chicken and fish to yogurt dips and egg seasoning.
How to use on protein:
Salt protein if necessary, I like to use the infused salt.
Wait 5-10 minutes for salt to absorb into the protein
Sprinkle the blend on and pat into the protein to develop a layer on the outside.
Add as much as you’d like!
Let the blend sit on the protein for at least 10 minutes to let the flavors infuse or put in the fridge overnight.
When you’re ready to sear or grill, pour a small amount of zero acre oil or avocado oil on each piece of protein.
You can omit the oil if you’re cooking a fatty ribeye or pork belly.
Grill to your protein to your preference, rest properly and serve.
Check out the Herby Yogurt dip with Sourmilk here!