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!
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: Blend the flavored salt
For finely ground salt
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 more coarse/chunkier 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.
Step 3: Dry the salt mixture
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.
How To Store
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).
The color and flavor of the rosemary salt will fade over time (months after making), so you may want to top it up with some additional herbs.
Sturdier herbs work best for simple herb salts and create the best results. Delicate leafy herbs like cilantro, parsley, and dill work best as part of a blend (in my experience).
If you don’t have a food processor/blender, you can finely chop the herbs by hand and/or use a mortar & pestle.
Top Tip: You can dry herbs out in the microwave too. This is something a reader actually let me know - so it isn’t something I’ve tried- but I’m told to spread them over a few layers of paper towel and dry for between 1-2 minutes, in spurts of 20-30 seconds.