The hardest part of making herb salt is deciding which herbs to use. From there, it's simple and there are endless uses. It's great sprinkled over a fried egg or a tray of roasted vegetables, it does the work of seasoning and garnish at once, and it happens to be one of the more forgiving ways to use up extra dill or parsley before either one wilts on the counter.
On Orcas Island, people show up at Audra Lawlor's door with boxes filled with plums, apples, quince, or whatever their yard gave up that week. Some of it arrives by ferry from neighboring islands, and some of it comes from folks who want nothing more than a jar of preserves in return.
Anyone who has tried to peel a ripe tomato with a paring knife knows how it usually ends, with more fruit lost than peel removed. Peaches have the same problem, their fuzzy exterior clinging just as stubbornly to what's underneath. The fix for both is a quick trip through boiling water, a technique called blanching, which loosens the peel without cooking the fruit itself. While the method is nearly identical for each, timing is important.
