Herbal Salts

One of my favorite ways of preserving herbs is making herbal salts. It’s so easy- and salt is a natural preservative, so these blends can last years when dried and stored correctly. Herbal Salts can be used for flavoring any type of dish! They especially work great for seasoning meats, sautéing veggies, or added to soups.

You can use fresh or dried herbs. Using dried herbs will cut out the additional step of drying the salts as when you’re using fresh...but I find fresh herbs make for tastier and more vibrant colored salts.

Some herbs that work well in herbal salts blends:

-rosemary

-thyme

-oregano

-turmeric

-nettle

-dill

-jalapeno peppers (not an herb, but delicious if you want to add a little kick!)

-chives

-garlic

To Make

You will need:

-2 cups salt

-1 cup fresh or dried herbs of your choice

Simply take 2 cups of salt- any kind of salt you prefer will do. Make sure your herbs are washed and patted dry.

Add 1 cup fresh herbs to 2 cups salt into a blender or food processor. Blend for a minute or so until salts are fully infused and there are no chunks or pieces of herbs visible. If you prefer a course salt- blend the herbs in a food processor for a bit before adding salt, then lightly pulse together.

After blending, if you’re using fresh herbs you’ll need to dry the salt completely before storing. Spread the salt out onto a large plate or tray in a thin layer and let dry for several hours or overnight. You may need to stir midway through. The color will lighten when completely dry.

Store in a glass airtight jar away from heat and direct sunlight. Use in your favorite dishes, on meats, or simply to impress your friends!