Seasoned Salt with Fresh Herbs
These directions are for making seasoned salt with fresh herbs from the garden or market. Use your imagination to experiment with herb combinations or use some of our suggested combinations to get started!
Equipment
- Food Processor
- Sheet Pan
- Oven or Toaster Oven
Ingredients
- 1 cup salt preferable chunky or flaky sea salt with plenty of texture
- 3/4 cup fresh herbs as leaves
Instructions
- Preheat your oven or toaster oven to 250 degrees.
- Pick your herbs when they are fresh and dry and at their prime flavor. For this recipe you'll use about 3/4 cup of fresh herb leaves. Some great combinations include: sage + rosemary (for a fall-like flavor); basil + oregano + thyme + parsley (for an italian blend). Remove from the stem to use mostly leaves.
- Place your fresh herb leaves in a food processor, blender, or mini chopper. Pulse about 10 times till you have nice, small chopped up pieces. Don't pulse too long, or they will get mushy.
- Add your salt to the food processor and pulse about 5 times to blend the salt into the herbs. Again, don't pulse too much or you risk losing the texture of your chunky or flakey salt. Just make sure the herbs are well distributed throughout the salt.
- Pour the seasoned salt mixture onto a sheet pan (or half sheet pan) and gently shake the pan to distribute into a wide, thin layer.
- Bake your seasoned salt for about 15 minutes, giving it a little shake or stir half way to avoid getting chunks. Check to be sure the salt is dry; if it still feels damp, give it 3-5 more minutes in the oven.
- Allow the seaseoned salt to cool, then pour into air-tight jars using a funnel.
Tried this recipe?Let us know how it was!