Herb salts are a great way to add delicious flavours to your cooking. You can create any number of herbal combinations to suit your taste. Use the below recipe for either fresh or dried herbs. If using fresh herbs, the ratio of herbs to salt will be less and the flavour not as strong as using dried herbs.
You can also grind some, all or none of your finished herb salt, depending on whether you prefer a chunky texture or a more powdered texture.
- ½ cup pink salt or sea salt
- ½ cup of the main herb of choice e.g. rosemary/basil/mint/sage
- ¼ cup chives
- ¼ cup garlic granules. (For additional flavour and interest, you can also add 1-2 teaspoons of fennel seeds to the rosemary version or 1-2 tablespoons of chive flowers to the other versions)
Dry Herb Method:
- You can use either purchased dried herbs or dry your own finely-chopped fresh herbs in a dehydrator at 50C for approximately 3 hours or an oven on its lowest setting for approximately 1 ½ to 2 hours.
- Ensure the herbs are very dry.
- Combine all ingredients together in a bowl and mix well.
- Grind or leave chunky.
- Store in an airtight jar for up to 12 months.
Fresh Herb Method:
- Finely chop your herbs and add together with the garlic and salt.
- Mix well and dry in a dehydrator at 50C for approximately 3 hours or in your oven as described above.
- Stir every 30 minutes and break up any clumps.
- Once completely dried, either grind or leave chunky and store as above.
Herb salts are delicious on roasted vegetables and meat, add to scrambled eggs and egg dishes, sprinkle on savoury scones and over steamed vegetables with a little fresh lemon juice.