Step 1

In a blender, combine all ingredients. Pulse a few time to integrate the herbs into the salt, being careful not to over-process the ingredients into powder. (Alternatively, mince all ingredients together with a knife.)

Step 2

Set oven to its lowest temperature (about 200°F), and dry the salt for 45 minutes to an hour, until dry to touch. Store in an airtight jar at room temperature in a cupboard for up to 1 year.