herb salt

Use up extra fresh herbs with this herb salt recipe! Herb salt is a tasty addition to pasta, eggs, and olive oil for dipping bread.

Herb Salt Recipe

cups kosher salt

savory

garlic

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.)

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.

How to make herb salts at home, with three preparation method options (with fresh herbs, using fresh herbs then drying them, using dried herbs). Plus, a rosemary salt recipe that requires just 5 ingredients, a few minutes to prepare, and has tons of uses!

How To Make Herb Salt (Rosemary Salt Blend)

salt (coarse salt

rosemary

sage leaves

oregano (or any other herb you like)

tsp garlic flakes

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&#039;re using dried herbs then skip this step.

Step 1: Prepare the herbs

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.

For finely ground salt

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.

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.

For more coarse/chunkier salt

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).

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 3: Dry the salt mixture

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).

How To Store

The best way to make rosemary salt is to dry fresh rosemary then grind into a powder with salt. It takes 2 minutes in the microwave and stays a lovely green colour! Much better flavour than using stir bought dried, and fresh rosemary is too wet.A great flavoured salt to useadd extra flavour into dishes, such as the homemade French Fries I shared today. Sprinkle on Focaccia, poultry, steak, lamb chops, potatoes and vegetables. Use for savoury muffins and salad dressings in place of plain salt for extra flavour. See above for a list of suggestions!

Rosemary Salt

x 15 cm/6" sprigs of rosemary

tsp table salt ((Note 1))

Prep: Place a sheet of paper towel on a heatproof plate. Spread rosemary on the paper towel, then cover with another single sheet of paper towel.

Microwave in 4 x 30 second increments on high until the rosemary leaves are fully dry and can be crumbled into powder between your fingers, but still a lovely vibrant green! (Note 2 for oven)

Grind into a coarse powder in a mortar and pestle (or even with your fingers). Goal: some fine powder and some coarse little rosemary bits.

Mix: Measure out 3 teaspoons of the rosemary powder and mix in a small bowl with the salt.

Use: Sprinkle on homemade fries, cooked proteins, use in place of plain salt in cheese muffins, on focaccia and in salad dressings! Best used uncooked as the rosemary is susceptible to burning. Store in an airtight container in the pantry.

Excellent recipe!  Fries came out as advertised. Family loved them and husband called up married son and family to come and try he was so impressed. They wiped us out.

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Top 4 herb salt recipes from across the web

The most viewed herb salt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed herb salt recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine