Garden Herb Salt
Aromatic salt for preserving the fresh taste of summer herbs you can use for all kinds of things. Makes a pint jar.
Servings: 60 Servings
Calories: 1kcal
Cost: 1
Equipment
- 1 Pint mason jar
- 1 chefs knife
Ingredients
- 8 oz Morton kosher salt see note
- ½ oz fresh rosemary
- ½ oz fresh sage or lavender leaves
- 1 oz fresh thyme leaves or summer savory
- 1 oz fresh oregano or marjoram
- 1 oz fresh parsley, chervil, or similar
- 1 tsp grated garlic
- 3-4 gratings of fresh organic lemon zest
- 10 grinds of the peppermill
- 1 tsp juniper berries crushed with the back of a knife
- 1 inch piece fresh hot chili pepper optional
- 1 small fresh bay leaf optional
Instructions
- inspect the herbs to make sure they're clean, if they're not, wash and dry them well.
- Pick the leaves from the herbs, removing any tough or woody stems.
- Roughly chop the herbs and put in a food processor with the remaining ingredients.
- Process the mixture on high speed, pulsing at first and then processing until smooth, about 20-30 seconds.
- Immediately transfer the herb salt to a pint jar with a lid and store in the refrigerator. It will last for a very long time, but will eventually become dry, which is fine.
Video
Notes
You are using half of the weight of salt in herbs for this recipe, or roughly 4 cups of herbs for each 1 cup of salt. Other than that, many different herbs can be used here and I encourage you to experiment.
The type of salt you use is important. I recommend Morton kosher salt or another coarse kosher salt. Using Diamond kosher will end up giving you salt powder instead of a coarse mixture.
Nutrition
Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 1465mg | Potassium: 5mg | Fiber: 0.1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 0.1mg