Making Herb Salts
Herb salt is created by rubbing fresh, moisture-rich herbs into high-quality sea salt until the salt grains absorb the aromatic oils. Once dried, this mixture captures the volatile compounds of the garden in a stable, shelf-ready form that seasons food throughout the winter months.
Balance is everything
The ratio is fixed: you need enough salt to dehydrate the herbs completely. If you use too little salt, the herbs will mold instead of drying.
- food processor or mortar and pestle
- baking sheet
- parchment paper
- glass jars with airtight lids
What goes in.
- 1 cupcoarse sea salt (avoid iodized table salt)
- 1/2 cupfresh herbs, stems removed (rosemary, thyme, sage, or oregano work best)
Binding the Oil
Pulse the herbs and salt until the salt turns the color of the herb. The abrasive crystals must shear the leaves to release their essential oils directly into the salt grains.
The method.
Prepare the herbs
Wash the herbs and pat them until they are bone-dry. Any residual water will cause the salt to clump into a hard rock.
Process the blend
Combine the herbs and salt in your food processor. Pulse in short bursts until the texture is uniform and the salt looks vibrant and green.
Spread and dry
Spread the mixture in a thin, even layer on a parchment-lined baking sheet. Place it in a cool, dark, and dry room for 24 hours.
Test for moisture
If the salt feels cool or damp to the touch, leave it for another day. It must be completely dry before you store it.
Seal
Transfer to an airtight glass jar. Store in the pantry away from direct sunlight.
Other turns to take.
Citrus Herb Salt
Add the zest of one lemon to the mixture. Ensure the zest is grated finely so it dries alongside the herbs.
Garlic Sage Salt
Add one small, peeled garlic clove to the processor. Be aware this must be stored in the refrigerator due to the fresh garlic.
When it doesn't go to plan.
Use woody herbs like rosemary and thyme first; they contain less water and are more forgiving than soft herbs like basil or parsley.
Do not use a food processor for more than 30 seconds, or the heat from the blade will start to cook the herbs prematurely.
Label your jars with the date; even when stored properly, the intensity of the herb flavor will peak within six months.
The ones that keep coming up.
Can I use dried herbs instead of fresh?
No. The process relies on the fresh herb's moisture to stain the salt with its natural oils. Dried herbs will not infuse the salt.
My salt is clumping in the jar. What happened?
The herbs were not fully dehydrated. Dump the mixture back onto a tray and let it sit for another 12 hours before jarring it again.
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