Fresh herbs are among my favorite things to grow. This time of year my garden produces lots of them. I love using herbs when cooking, canning and baking, and will dry and freeze some of the extra. One of my favorite uses for them is to make my very own herb salt. It’s easy, tastes great, and makes a great present. You can create herb salt with almost any herbs, even with leafy greens from the garden. I love using the herb blossoms, which appear when the herbs begin to bloom. They are super flavorful and make a very nice herb salt.
In general, my recipe is one part herb and one part salt. Here are two recipes for my favorite herbs salts.
- 2 cups fine sea salt
- 1 apple, cored, peeled and chopped
- 1 celery stalk, chopped
- 2 cups mixed herbs: chives, basil, thyme and sage
- 3 garlic cloves, chopped
Dry all ingredients except the salt in a dehydrator or in an oven on very low heat until completely dry. Grind herbs in a food processor or blender until they reach a fine consistency. Add 1 cup sea salt and pulse to combine. Store in an airtight container.
- 1 cup fine sea salt
- 2 cups fresh herbs: parsley, basil and chives (blossoms if available)
- 1 Tbsp lemon peel
- 1 garlic clove
Dry all ingredients except the salt in either a dehydrator or in an oven on very low heat until completely dry. Grind herbs in a food processor or blender until they reach a fine consistency. Add sea salt and pulse to combine. Store in an airtight container.
