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Herb Salt

Preparation 10 min Cook Time 20 min Total Time 0:30
Serves 12     adjust servings

This salt sprinkles beautifully over a wide variety of savory foods, from avocado toast to risotto to roast chicken.


  • 1 1/2 ounces fresh rosemary
  • 1 1/2 ounces fresh sage
  • 1 1/2 ounces fresh thyme
  • Zest of 3 lemons
  • 4 cloves garlic, peeled and roughly chopped
  • 1 3-pound box kosher salt


  • Preheat oven to 200°F.
  • Pick the rosemary needles and sage and thyme leaves from the stems and discard stems. Place the herbs in the bowl of a standard food processor (about 12-cup capacity) fitted with the blade. Add the garlic, lemon zest and salt. The bowl will be quite full, but don't worry.
  • Process until the herbs are finely chopped and well distributed throughout the salt.
  • Spread the herb salt onto two rimmed baking sheets and place in the oven for 20 minutes. The salt will form a solid slab on each sheet.
  • Break up the slab with your hands, a fork or spoon, a potato masher, whatever you like. Then pass the mixture through a sieve into a large bowl until there are no clumps left.
  • Divide the herb salt among 12 small jars such as these wide-mouth half pint jars. Label and give!
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