Herb Salt Recipe

Herb Salt by New Zealand Herbal Brew

Herb salts are a great way to add delicious flavours to your cooking.  You can create any number of herbal combinations to suit your taste.  Use the below recipe for either fresh or dried herbs.  If using fresh herbs, the ratio of herbs to salt will be less and the flavour not as strong as using dried herbs.

You can also grind some, all or none of your finished herb salt, depending on whether you prefer a chunky texture or a more powdered texture.


  • ½ cup pink salt or sea salt
  • ½ cup of the main herb of choice e.g. rosemary/basil/mint/sage
  • ¼ cup chives
  • ¼ cup garlic granules.  (For additional flavour and interest, you can also add 1-2 teaspoons of fennel seeds to the rosemary version or 1-2 tablespoons of chive flowers to the other versions)
Dry Herb Method:
  1. You can use either purchased dried herbs or dry your own finely-chopped fresh herbs in a dehydrator at 50C for approximately 3 hours or an oven on its lowest setting for approximately 1 ½ to 2 hours. 
  2. Ensure the herbs are very dry. 
  3. Combine all ingredients together in a bowl and mix well. 
  4. Grind or leave chunky.
  5. Store in an airtight jar for up to 12 months.
Fresh Herb Method: 
  1. Finely chop your herbs and add together with the garlic and salt. 
  2. Mix well and dry in a dehydrator at 50C for approximately 3 hours or in your oven as described above. 
  3. Stir every 30 minutes and break up any clumps. 
  4. Once completely dried, either grind or leave chunky and store as above.

Herb salts are delicious on roasted vegetables and meat, add to scrambled eggs and egg dishes, sprinkle on savoury scones and over steamed vegetables with a little fresh lemon juice. 

Herb Salt by New Zealand Herbal Brew
Herb Salt by New Zealand Herbal Brew

Elderberry Jellies Recipe

Elderberry Jellies by New Zealand Herbal Brew

This is a delicious recipe using elderberries and roses in their dried form.  Any kind of your favourite herbs or fruits could be used instead and you can change up the liquid component to plain water or even wine.  The amount of agar agar used, creates a firm-textured jelly.  If you prefer something a little softer to serve as a dessert rather than as sweets, try using a lesser amount.

  • ½ cup dried elderberries
  • ¼ cup dried roses
  • 1 ½ cups of sweetened fruit juice (I used feijoa syrup leftover from bottling feijoas which was a 1:2 ratio of sugar to water.  You can also use water and add 2/3 to ¾ cup of sugar or honey)
  • 2 whole cloves
  • 2 teaspoons of fresh lime juice (or any citrus)
  • 1 tablespoon of agar agar.
  1. Place the fruit juice, elderberries, dried roses, lime juice and whole cloves into a saucepan and bring to the boil.
  2. Simmer for 10 minutes, then remove from heat and strain.  Use the back of a spoon to press out all of the liquid. 
  3. Place the liquid back into a saucepan and bring back to a simmer. 
  4. Mix the agar agar to a runny paste with cold water and add to the liquid, whisking all of the time. 
  5. Allow the mixture to simmer whilst whisking for about 5 minutes or until the mixture thickens and becomes quite clear. 
  6. Next, remove from the heat and pour into silicon moulds and allow to cool and set. 
  7. Enjoy as a treat or served with ice cream as a dessert or with cheese and crackers.

Decorating Baking With Dried & Fresh Edible Flowers

Baking With Flowers by New Zealand Herbal Brew

One of the simplest and very vibrant ways to decorate your baking is with dried and fresh edible flowers.  Using flowers such as:

  •  rose
  • lavender
  • cornflower
  • elder flower
  • hibiscus
  • fennel or dill flowers
  • red clover
  • borage
  • dandelion
  • viola
  • nasturtium are among many of the edible flowers readily available. 

Try colouring your icing with different colours to enhance the flowers or petals.  Using a combination of fresh and dried flowers, along with a crunchy component such as chopped nuts or coconut flakes, crushed meringue, crushed freeze-dried fruit or shards of toffee brittle can also add interest to your baking decorations.

If foraging for fresh edible flowers from your garden, always ensure correct plant identification first before using the flowers in food preparation.

Certified organic dried rose buds in pink and yellow, dried cornflowers, hibiscus and elder flowers are available via our online store. 

Elderberry Syrup Recipe

Elderberry Syrup by New Zealand Herbal Brew
Elderberry syrup is an ancient and traditional remedy, most commonly used to assist with coughs and colds. Elderberries are tiny, dark burgundy-coloured berries that are sour in taste and contain many nutrients, in particular, high levels of antioxidants.  Elder trees grow well in Auckland and can be propagated from cuttings.  The flowers are often used to make cordial or wine and are typically ready in early-mid summer, with the berries being ripe in mid-late summer.  Trees will often contain both flowers and berries at the same time.
Elderberry syrup can be taken by the teaspoonful daily as a tonic or at the onset of a cough or cold several times a day, or mixed with chilled carbonated water to make a soda drink.
  • ½ cup elderberries (dried)
  • 2 cups water
  • approximately 1 cup of honey
  • ½ teaspoon cinnamon
  • ½ teaspoon ginger
  • 2 cloves
  1. Place the elderberries in a saucepan with the water and spices and bring to a simmer.  Cook until the liquid has
    reduced by half.  
  2. Remove from the element and strain.  Use the back of a spoon to squeeze out any juice.  
  3. Measure the juice and add back to the saucepan.  
  4. Add the equivalent amount of honey to the saucepan and return to the heat.  
  5. Simmer until the syrup coats the spoon and leaves a light, toffee-like effect.
  6. Remove from the heat and cool a little before bottling into a sterilized bottle.  
  7. Once opened, store in the refrigerator for up to one year.