As an alternative to drying, chef and author Magnus Nilsson of rural Sweden’s acclaimed restaurant, Fävaken Magasinet, makes herb salts to get him through the winter, when he has no fresh herbs or produce. He keeps some of his herb salts in the freezer but allows others to age, fading to almost brown by springtime. I made my herb salts too late even in my California season to try most of his favorites. I just took a look at what I still had in my garden and ended up with a lemon verbena-mint-thyme mix, which is great on chicken and fish, and chive, which is great on everything. Lovage and lemon balm are on my calendar for next year. <br /> <br />(This recipe was adapted from Fävaken by Magnus Nilsson, Phaidon, October 2012) <br />

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