Join me in the summer garden and kitchen as I make an aromatic herb salt! This is my favorite way to preserve the abundance of summer herbs in my garden! The aroma and flavor stay so fresh. This herb salt can be used in any recipe! I sprinkle it on eggs cooked any way, on fresh sliced tomatoes, roasted root vegetables, in pasta sauce, on a roast or chicken, and so much much more!
Use a high quality salt and any combination of herbs from your garden or the Farmer’s Market. I used a fine Himalayan Pink salt with Sage, Thyme, Lavender, Winter Savory, Parsley, Oregano, Basil, Fennel leaves, Rosemary, Garlic, and Lemon zest.
Unfortunately I never measure so I don’t have an exact recipe for you. However it is pretty hard to mess this up. You can use any combination that you like, you could probably even do single herbs if you prefer!
My general rule is to use more of the basic herbs(or my favorites!) and less of the stronger or unusual herbs. For me that means it is heavy on the Basil, Thyme, Parsley, and Oregano and lighter on the Rosemary, Savory, and Fennel with just a touch of Lavender. That touch of Lavender really makes it good though so don’t leave it out.
I also add a few cloves of garlic and and some lemon zest for an extra burst of flavor.
This is a fun and easy recipe and I hope you will give it a try1
How to Make Delicious Garden Herb SaltCuisine: Italian, MediterraneanDifficulty: Easy
- Fresh Herbs
Zest of 1 Lemon
2-3 Cloves Garlic
1-2 cups Himalayan pink salt
- Harvest bunches of whatever herbs you desire from the garden or buy at the farmers market
- Remove the leaves from ant woody stems and add to food proccessor
- peel garlic cloves and add to food proccessor
- zest the rind of 1 lemon into the food proccessor
- Add salt and blend well, until salt is all green and there are no large peces of herbs left.
- Spread salt onto a cookie tray or dehydrator trays. Dry in the air for several days or on the lowest setting on the dehydrator until completely dry
- Store in glass jars.