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Herb salt in a ceramic crock
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4.50 from 20 votes

Herb Salt

This salt sprinkles beautifully over a wide variety of savory foods, from avocado toast to risotto to roast chicken. You can easily alter the kind of herbs, the ratio of herbs to salt, and the overall size of the batch to suit your needs.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Sauces and Condiments
Cuisine: American
Keyword: herb salt, herb salt recipe, homemade herb salt
Servings: 12
Calories: 1kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 1 ½ ounces fresh rosemary
  • 1 ½ ounces fresh sage
  • 1 ½ ounces fresh thyme
  • Zest of 3 lemons
  • 4 garlic cloves peeled
  • 1 3- pound box kosher salt

Instructions

  • Preheat oven to 200°F with two racks close to the center.
  • Pick the rosemary needles, sage leaves, and thyme leaves from their stems and discard the stems.
  • To chop the herbs by hand, place them on a cutting board and rock a chef's knife back and forth over the pile of herbs until finely minced. Add garlic cloves to the pile and continue to chop until they're minced as well.
  • To chop the the herbs in a food processor, add the rosemary, sage, and thyme to the bowl of a standard food processor (about 12-cup capacity) fitted with the blade. Roughly chop the garlic and add it as well. Pour in about one cup of the salt. Pulse until the herbs are finely chopped.
  • Pour the minced herb mixture and all of the salt into a large mixing bowl. Zest the lemons directly over the bowl. Stir together well using your hands or a large spoon, until the herbs, garlic, and lemon zest are well-distributed throughout the salt.
  • Spread the herb salt onto two rimmed baking sheets and place in the oven for 20 minutes, until the herbs are completely dry. Depending on your oven and the size of your baking sheets, they may need a little more time.
  • When cooled, break up any small clumps that may have formed.
  • Store herb salt for up to a year, or divide it among 12 small jars such as these to label and give to friends.

Notes

    1. You can swap in whatever herbs you like.
    2. Feel free to use a higher or lower ratio of herbs to salt, and to scale the batch down if you're not planning to give some away.
    3. Salt is unlikely to clump if you've chopped the herbs by hand, but can clump up a bit if you've pulsed in the food processor and some of the salt has gotten very fine. It's nothing to worry about. Just break it up with your fingers before storing.
    4. Herb salt will keep well in a sealed container at room temperature for a year or more.
    I first published this recipe in 2015. I've updated the post for clarity, but the recipe remains the same.

Nutrition

Serving: 1teaspoon | Calories: 1kcal | Carbohydrates: 0.2g | Fiber: 0.1g