Homemade Herb Salt

Homemade Herb Salt Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it’s used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.

Ingredients

Original recipe yields 72 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 5 mins

    COOK : 2 hrs

    TOTAL : 2 hrs 5 mins

    SERVING : 72

    YIELD : 1.5 cups

  • Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.

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  • Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

Per Serving: 0 calories; carbohydrates 0.1g; sodium 1760mg. I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don’t work as well.