Name: How To Make Herb Salt
Prep time: 10 min
Total time: 1 d 10 min
Yield: 2
Cuisine: American
Ingredients: 18 oz or 510g of Sea salt; 1 large bundle of fresh herbs

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This guide of How To Make Herb Salt will teach you how to make a cooking salt that is great for preserving herbs.

Herb Salt is as simple as it sounds, a delicious salt that is blended with lots of fresh herbs, and stored for cooking. It is a tasty, economical, and healthier way to flavor your foods.

In our garden we grow French lavender, dill, rosemary, oregano, basil, parsley, thyme and mint. Most of these grow in abundance and because of this many are hard to use up before the end of the season. Especially for just the two of us. I share bundles of herbs with others and bring in some to add to our farmhouse-style flower bouquets. They are also lovely to bring as a gift to the host for dinner parties.

But the very best way to use up a batch of herbs is by making your cooking salt with them. It is almost a missed opportunity if you don’t make at least one batch of this herb salt at the end of the garden season.

You don’t need a garden to make this herb salt. Using store bought herbs is perfectly fine. However, if you are looking to start one, here’s a beginners guide for growing herbs. Herbs add charm and whimsy to the summer garden. If I could only grow two things it would be flowers and herbs because it is just not summer without either for me.

Herb Salt Is…

A homemade herb salt with a long shelf life.
A great way to preserve herbs from your herb harvest or when you have extra herbs to use up.
My favorite salt for everyday use that you can make according to your personal preference.
A fun gift to share with foodie friends and a great way to enjoy herbs during the long winter months.
A salt mixture that can made with coarse salt, regular salt, pink salt and any kind of herbs you like.

Ingredients

Sea Salt- I find sea salt to be one of the best salts to use for herbs salts. Other great choices are Himalayan salt or kosher salt.

Herbs- You will need a large handful of fresh herbs. I use a blend of different herbs for this. Oregano, rosemary, basil, flat Italian parsley, dill, and thyme are all great choices. You can use all of one kind of herb to keep it simple or a blend.

Tools

Food Processor

Airtight Container to Store (mason jars work great and I love to use my Le Parfait flip top jar)

Baking Dish or Sheet Pan

Directions

Begin by washing herbs. Make sure to pat them dry with a towel to pat off any excess water. You don’t want water in the salt it will clump.

Pour in the salt.

woman tearing herbs into a food processor bowl

Add the herbs. If using Rosemary or herbs with thick woody stems, remove the thick stem rosemary needles or herb leaves before adding. There is no need to chop anything up. For the rest of the herbs, you can split them with your hands (like spaghetti) and toss them right in.

Blend until the herbs are small and completely combined.

The mixture will be a pretty green and have a feeling like damp sand.

Take the salt and pour it inside the baking dish. Spread it out as much as you can. Let it sit out overnight. This will allow it to dry out.

The most important thing is you want to make sure the salt is dry before storing it otherwise moisture can make it mold. Once dried, place in your airtight container and enjoy. The salt should be dried to the touch when storing and no longer have that “wet sand” feel to it. If it still feels a bit moist, just let it sit a bit longer until completely dried out and is ready to be stored. It helps to sit the baking dish in a sunny window where direct sunlight comes in.

Store in an air-tight container at room temperature. I like to keep mine within reach in the kitchen which for me is right on a shelf near the stove.

Notes

The combination of herbs used is an option however, I suggest using only your favorite herbs and ensuring that the herbs used pair well together.
When using a very strong herb like cilantro or Rosemary, add a little bit less so that the herb does not overpower the herb mixture.
Make sure the herbed salt is completely dry before adding it to an airtight jar or storage container.
For easy cleanup, a great idea is to add a piece of parchment paper to the bottom of the baking tray or baking dish before placing the salt mixture in.

Ways To Use Herb Salt

Any herb salt blend can be used in a variety of ways. Herb salt is the first thing I reach for in my kitchen. They are an easy way to make marinades or quickly add herbs to soups. Here are some other great options for using this type of salt.

Use to make Bloody Mary’s
In potatoes, sprinkled on meats or fish.
Use as a finishing salt sprinkled over fresh tomatoes or salads.
Great to flavor pasta sauces and dips.

FAQ’s

How long will this salt keep?

As long as the salt was dried properly before adding it to your storage jar, it should keep for months. I have had great success keeping and using mine for several months after making. I tend to use it alot and make a big batch when the herbs are available so that I have it pretty much year round.

Can I add garlic?

You can and I have done so with success. However, when using garlic I recommend leaving the salt out at room temperature for an extra day or two more then the above suggested time. The garlic needs extra time to dry out before storing.

What is this salt good to use in?

Honestly, everything. Soups, eggs, meats, quiches, casseroles, potatoes. I often reach for this salt in place of plain old sea salt and why not? It is delicious and adds much more flavoring than mere sea salt can.

Cuisinart Food Processor

Le Parfait Storage Jar

*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through links I provide (at no cost to you).

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