Homemade Herb Salt

Homemade Herb Salt

8
Chef John 18791

"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

2 h 5 m {{adjustedServings}} servings < 1 cals
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Original recipe yields 72 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • < 1 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1760 mg
  • 70%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.

Footnotes

  • Chef's Note:
  • 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.
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Reviews

8
  1. 10 Ratings

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Great Idea!!! I made it and i loved it and I will always have a healthy stock of these on hand. I discovered you Chef John on allrecipes, I love the videos and Thank you for sharing, I've just a...

I didn't try this recipe, but I wanted to say I see my grandma doing this since ever. I asked her to teach me how to make it about five years ago, and have been making my homemade herb salt sinc...

Wonderful! My whole house smells amazing! So easy to make. I doubled the recipe and filled 7 "Ball" 8oz crystal jelly jars with a little left over for me!