Here’s a helpful tip from the Houseproud kitchen: thyme salt makes just about everything taste better. Really, it’s true! I’ve made all sorts of herb salts, but I use thyme salt the most. It goes with almost everything. It tastes yummy whisked into a salad dressing, tucked under the skin of a roasted chicken, or sprinkled on toasted olive bread. It’s become a critical part of the brine I make for my “feta” tofu, so I keep it in constant stock. It’s a very useful thing to have on hand, but it does take a little time to make (SNORT, giggle, giggle). Really, the only downside of making thyme salt is that separating the tiny leaves from their stems is such a tedious task. But that’s one of the reasons why thyme salt makes a thoughtful gift for your fav’rite cook: you’ll being doing the grunt work for your lucky recipient!
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