Fragrant Dried Herb Salts
 
 
This recipe can be adapted to incorporate any herbs you may have on hand. You can find the combinations I tried, plus a few extra ideas below. The hand chopping method is quick, but if you prefer, the food processor method also yields a good-textured herb salt. If incorporating shallot, use the hand chopping method only, as the food processor will cause the shallot to release too much liquid.
Author:
Cuisine: preserved foods, spice, condiment
Ingredients
  • Scant ½ cup kosher salt
  • 2 cups loosely packed fresh herb leaves, such as thyme, rosemary, sage, parsley, etc...
  • 4-5 garlic cloves, peeled (optional)
  • zest from 2 lemons (optional)
  • 1 shallot, peeled and minced (optional)
Instructions
  1. Hand Chopped Method:
  2. Cut the garlic cloves in half lengthwise, and remove the sprout, if there is one. Mound the garlic on top of the salt on a cutting board. Chop the garlic into the salt until the garlic is minced. Mound the herbs on the cutting board and coarsely chop. Add the herbs (and shallot and zest, if using) to the salt, and chop until it reaches the texture of very coarse sand.
  3. Spread the herb salt in a thin layer on parchment paper covered baking sheets. Set out in a well ventilated area (such as near an open window or underneath a ceiling fan) for 2-3 days, until dry.
  4. Store in clean, dry jars.
  5. Food Processor Method:
  6. Cut the garlic cloves in half lengthwise, and remove the sprout, if there is one.
  7. Put the garlic and 2 tablespoons of the salt into the bowl of a food processor. Pulse until the garlic is chopped medium-coarse. Add the herbs, and pulse until the mixture has the texture of very coarse sand.
  8. Transfer to a parchment paper covered baking sheet and toss with the remaining salt.
  9. Set out in a well ventilated area (such as near an open window or underneath a ceiling fan) for 2-3 days, until dry.
  10. Store in clean, dry jars.
Notes
The possibilities for herb combinations are endless, but here are some ideas to get you started!

Tuscan herb salt: Rosemary + Sage
Herbes de Provence salt: thyme, savory, rosemary, marjoram, lavender and tarragon
Egg salad mix: dill + minced shallot + chive + lemon zest
Recipe by Spoon With Me at https://spoonwithme.com/fragrant-dried-herb-salts/