How to Make Herb Salt
The first time I used homemade herb salt was a few years back when my herb-loving bestie gave me a jar as a gift. She had an abundance of Sweet Valley Lovage (a celery-flavoured herb) and made a lovage salt which was to die for!
It was so good on beef, chicken and in sauces that I quickly used it up and was left wanting more! That’s when I figured out how to make Sweet Valley herb salt. The possibilities and combinations are endless.
The first step is to pick your herbs. You will want to dry them, and you can do this quickly by cheating and using the microwave. Shhhh…. I won’t tell! Or you can read our post on How to Dry Your Herbs to allow them to air dry.
Strip the leaves off your fresh herbs and place like-size herbs on a paper towel-lined plate. Make sure they are spread out evenly. Cover with another piece of paper towel and microwave for 1 minute. Check every 20 seconds for smaller leaves. Let your herbs sit for about 30 minutes.
Then crush them by using a mortar and pestle, or gently rubbing them in the palm of your hand. You should have small flakes in the amount of about 2-3 tablespoons of dried herbs.
I wanted a couple varieties of salt mixes, so for one I used: Rosemary, Sage, Summer Savory and Thyme (this would be a great combo to use on any meat). My Italian combo was Basil, Thyme, Oregano and Italian Parsley.
You will need 3 tablespoons of dried and crushed herbs and ½ cup coarse sea salt. (You could even add 1teaspoon of garlic powder.)
Stir your dried herbs into the salt and VOILA!
Tips and Tricks:
- Use herb salt on popcorn.
- Use lemon flavoured herb salt for fish or chicken.
- Use lavender to make a relaxing bath salt.
Have fun and experiment with different flavours!