Step 1

First, wash the herbs (rosemary/sage/oregano) and pat dry with a kitchen towel. Then separate the stems from the leaves. We are only using the leaves. The stems give a bitter taste to the salt so you can discard/compost them.If you're using dried herbs then skip this step.

Step 2

Put the salt, herbs, and garlic together in a mixer or grinder. Blend till it is a nice smooth refined green salt.At this point, you can decant it into a glass jar and put it away.

Step 3

Put only the herbs in a mixer or grinder. Blend till you achieve a texture you like – it can be a little finer or chunkier.

Step 4

Add the salt and pulse just a couple of times to combine the mixture. Doing this allows you to keep bigger salt crystals for a more coarse salt texture.Now, you can decant it into a glass jar and put it away.

Step 5

If using fresh herbs, to prolong the shelf life, you can dry the mixture. To do that, spread the salt mixture over a large baking sheet (or multiple sheets, if making a large batch).

Step 6

To dry at room temperature: leave in a well-ventilated area, near a window if possible. This can take several days to dry completely depending on the weather/humidity (best for warmer climates).To dry in the oven: Place the sheet in the oven and allow it to dry at 230ºF/100ºC. The time will vary depending on the herbs you use - I suggest paying attention between the 30-45 minute marks and then increasing time as needed, until dry to touch.Top Tip: Allow the salt to sit for 1-2 days before using it to allow all the flavors to develop. Though you can also use it immediately.

Step 7

When using fresh herbs, without drying the mixture, store it in an airtight container in the fridge, and use within 2-3 weeks.If dried, then this salt will last well up to a year (technically, it will keep indefinitely if completely dry - but the flavor will eventually decrease).