-
-
My review
Homemade Herb Salt
56k
Chef John
"Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer.
I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation."
Added to shopping list.
Go to shopping list.
Ingredients
2 h 5 m servings < 1Original recipe yields 72 servings (1.5 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
- Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Footnotes
- Chef's Notes:
- I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don't work as well.
- Yes, the color will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. There is no shelf-life limit, and this can be kept indefinitely.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 9Most helpful
Most positive
Least positive
Newest
8/10/2012
Great Idea!!! I made it and i loved it and I will always have a healthy stock of these on hand. I discovered you Chef John on allrecipes, I love the videos and Thank you for sharing, I've just a...
12/13/2013
I didn't try this recipe, but I wanted to say I see my grandma doing this since ever. I asked her to teach me how to make it about five years ago, and have been making my homemade herb salt sinc...
12/13/2013
Wonderful! My whole house smells amazing! So easy to make. I doubled the recipe and filled 7 "Ball" 8oz crystal jelly jars with a little left over for me!
12/27/2013
Yummy and I am such a fan of rosemary. I used Kosher salt, my preferred salt. Next time will not grind the salt. Dry out the rosemary first then grind just add to unground Kosher salt.
12/14/2013
What a fantastic recipe! I made it with the herbs listed in the recipe but I'll be using others that Chef John mentioned in the footnote. I use it on everything - absolutely love it! Thanks Chef...
12/19/2013
sweet and simple and great for gift-giving! we added all kinds of extra "goodies" the second time we made this - sesame seeds,finely ground nuts, garlic granules... but the original recipe is l...
6/17/2015
Thank you for this delicious salt. I have enjoyed using it and giving as gifts. A real winner!
12/13/2013
Made as described this is delicious. Yes, the colour does fade over time bit the flavour is great. Will definitely be making it again.