You know what I love about cooking? All of the awesome, unexpected flavors that you can blend together to make something taste so delightful. For years, I’ve been wanting to make herb salts to enhance the flavor of my dishes. This is one of the easiest recipes you’ll ever try. Promise.
The best part of this project is that you can use your favorite herbs to make this. I decided to use chives, basil and an herb that I normally don’t use very often in my cooking, rosemary.
I was surprised of how pungent rosemary is. It kind of had a pine tree smell to it. I wanted to try rosemary because I wanted to bake some chicken and use it, as well as a pot roast this weekend.
- ½ cup sea salt
- Fresh herbs (Your choice)
- Cutting board
- Kitchen knife
- Food processor
- Parchment paper
- Baking sheet
- 3” x 1.5” oval label – OL892
Step 1: Cut up your herbs with your knife. Then place the herbs in the food processor. Pulse a few times. I used the entire amount of herbs that came in the little package from the grocery store. It was about 1/3 of a cup or so.
Step 2: Add ½ cup of sea salt to the food processor and again pulse a few times.
Step 3: Spread parchment paper on your baking sheet then spread the salt on top. Dry out the herbs, by placing the baking sheet in the oven for 20 minutes on 175 degrees for 20 minutes. Then, turn off the oven and allow the herb salt to sit for another 30 minutes or until the oven cools down.
Step 4: Pour your salt into your air-tight container. Then, peel off your label that you printed from your home printer and stick it onto your container.
**The salt should last in the refrigerator for about three months.