Fennel Frond Salt

Homemade Herbed Salts! I just read on 101cookbooks.com about how to make your own celery salt, so my brain immediately went to all the other fun varieties that would be available for the creating right now. Let’s go with fennel, for those of you fennel lovers out there. So according to her directions, here’s what you do:

1. Collect the leaves, not stems of your fennel, wash and spin dry, then pat dry in a clean towel so that you can toast them, as opposed to steaming them.
2. Spread in a single layer on a baking sheet and toast in a 350F oven for 5-7 minutes, or until lightly toasted, but not browning. Remove from the pan and allow to cool completely. You can also toast them on the stovetop in a skillet, but that will take more watching and won’t toast as evenly.
3. Once cool, crumble with your fingertips and mix even parts dried herb and salt. Selecting a grind of salt that is the same size as your crumbled herb will help insure an even blend with less separation.