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fresh herbs in a mortar and glass jar


Herb paste has a more intense flavour than brined herbs.


  • 2 or 3 bunches of fresh herbs
  • ½ teaspoon sea salt
  • Fermentation weight
  • Fermentation lock


  1. Remove the herb leaves from their stems
  2. Wash and drain (A salad spinner is useful to get the excess water off of the herb leaves, but not essential)
  3. Chop the herb leaves finely
  4. Transfer to a small bowl and toss with sea salt
  5. Using a kraut pounder press herbs well to bruise them and release their juices
  6. Fill small ½ cup jars with chopped herbs
  7. Press the herbs to pack them snugly in the jars
  8. Check the jars for the level of brine
  9. If the brine hasn’t come up to the level of the herbs, add salt brine to a ratio of 2 teaspoons of salt to 1 cup of water, to just cover the herbs in the jar
  10. Weigh the herbs down with a fermentation weight
  11. Cover the jar with a fermentation lock
  12. Ferment for 5 to 10 days until the herbs are tangy
  13. Remove the fermentation weight and lid, and replace them with a storage lid


  • Fermented fresh herb paste will keep for several weeks at room temperature
  • Fermented fresh herb paste will keep for 2 to 3 months in a root cellar
  • Fermented fresh herb paste will keep for up to 6 months in the refrigerator
  • Green herbs will oxidize to black over time.  This is a natural process and does not harm the final product or the shelf life of the herbs
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