Homemade Herb Salt

5.0
(13)

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.

3
3
3
Prep Time:
5 mins
Additional Time:
2 hrs
Total Time:
2 hrs 5 mins
Servings:
72
Yield:
1 1/2 cups

Ingredients

  • ½ cup coarse sea salt

  • ¼ cup packed fresh rosemary leaves

  • ¼ cup packed fresh lemon thyme leaves

  • 1 cup sea salt

Directions

  1. 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.

  2. 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.

    close up view of Homemade Herb Salt in a white bowl and bread on a platter
    Angela Sackett Superhotmama

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 (per serving)

0 Calories
0g Carbs
Nutrition Facts
Servings Per Recipe 72
Calories 0
% Daily Value *
Sodium 1760mg 77%
Total Carbohydrate 0g 0%
Vitamin C 0mg 1%
Calcium 2mg 0%
Iron 21mg 116%
Potassium 16mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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