Sweet Valley Herb Salt
When you are overflowing with Sweet Valley herbs!
By Anna Randall
The first time I used homemade herbed 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-flavored 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 herbed salt. The possibilities and combinations are endless.
The first thing is to pick your herbs. You will want to dry them and can do this quickly by cheating and using the microwave. Shhhh…. I won’t tell. 😉 …. or you can allow them to air dry. (How To Dry Your 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: Sweet Valley herbs – 3 tablespoons dried and crushed, ½ cup coarse sea salt. (You could even add 1tsp garlic powder)
Strip the leaves off your 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.
Stir your Sweet Valley herbs into the salt and VOILA!
Tricks & Tips
- Use herb salt on popcorn
- Use lemon flavored Sweet Valley herb salt for fish or chicken.
- Use Sweet Valley lavender and make a relaxing bath salt.
Having fun and experimenting is part of the fun. Who knows, you may come up with the next “Great Thing”!