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Homemade Herb Salt

Use 1/3 for hard herbs and roots (as they will absorb more liquid) and 1/2 for soft or fluffy herbs.

Recipe Summary Homemade Herb Salt

Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.

Ingredients | Bulk Herb Store Online

½ cup coarse sea salt

¼ cup packed fresh rosemary leaves

¼ cup packed fresh lemon thyme leaves

1 cup sea salt

Directions

Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.

Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don't work as well.

Yes, the color will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. There is no shelf-life limit, and this can be kept indefinitely.

Info | Bulk Herb Store Online

prep: 5 mins additional: 2 hrs total: 2 hrs 5 mins Servings: 72 Yield: 1.5 cups

TAG : Homemade Herb Salt

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