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.
At our city farmhouse, we grow French lavender, dill, rosemary, oregano, basil, parsley, and mint. Most of them grow in abundance and most 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. Who can scoff at a mason jar filled with water and a big bunch of fresh herbs?
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.
I love the whole process of harvesting, bringing them in, and washing them in cool water. Then chop and add their bright green aromatic goodness to whatever it is I am making.
They 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.
Note On Herb Salt
One thing you should know is that this isn’t a specified recipe as much as it is a guide on making your own herb salt. Through much salt making, I have discovered there isn’t a need to be specific here as they are all delicious. It is a technique for creating wonderful salt from fresh herbs that you can use for just about anything you, please.
The salt always comes out delicious and I find myself reaching for it rather than the plain old sea salt placed beside it. You can use this on anything. Pastas, meats, potatoes even eggs. It will likely become a go-to necessity for your kitchen as it has become in mine. Just another reason to love those herbs.
What You Will Need To Make Herb Salt
a large hand full of your most favorite herbs (I like to use Rosemary, Basil, Oregano, Parsley)
Tools You Will Need
an air tight container for storage (mason jars work great and I love to use my Le Parfait flip top jar)
a baking dish or sheet pan with a lip
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.
Add the herbs. If using Rosemary, I pluck the leaves from the wooded stem right over the food processor. There is no need to chop anything up. For the rest of the herbs, you can split them with your hands (like spaghetti) and place them right in.
Blend untill 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.
You want to make sure the salt is dry before storing it otherwise moisture can make it mold. Once dried, place in your air-tight 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.
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.
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.
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- 18 oz or 510 g of Sea salt
- 1 large bundle of herbs
- 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.
- Add the herbs. If using Rosemary, I pluck the leaves from the wooded stem right over the food processor. There is no need to chop anything up. For the rest of the herbs, you can split them with your hands (like spaghetti) and place them right in.
- Blend untill 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. You want to make sure the salt is dry before storing it otherwise moisture can make it mold.
- Once dried, place in your air tight container and enjoy.
It is very imporant to make sure the salt is completely dry before storing
Store in at room temperature
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