Add a pinch or two of homegrown-herb goodness to bring that extra dose of flavor to your favorite dishes. Woody herbs like rosemary, oregano, thyme, lavender and sage keep their flavor longer than softer, tender herbs when preserved, so use any combination to concoct your own quick seasoning salts to take pastas, soups, and more to the next level in taste. Use this easy, basic recipe to create a collection of herb-packed salts to use yourself or bottle it up to treat friends and family to a thoughtful homemade gift.
1 cup coarse salt
½ cup assorted fresh herbs (any combination of tender [basil, dill, parsley, tarragon] and hardy [oregano, thyme, rosemary] herbs)
3 hours 15 minutes (to allow for drying time)
Salt is a natural preservative, so this will keep indefinitely.
(Note: the herbs may lose their color, but the flavor and aroma will last.)
Pulse your chosen herbs in a food processor until they’re roughly chopped.
Add salt and pulse just until blended or to desired consistency. (Don’t over process or the mixture will become very fine.)
Spread out mixture on parchment paper or a baking sheet and allow to dry out for several hours before storing in an airtight container.
Step 4: (optional)
Spice up your mix with 1-tsp granulated garlic or onion, fennel or cumin seeds, or even ½-tsp of red pepper flakes or another pepper blend.