Herb-infused salt makes a useful flavoring for all kinds of meats and vegetables. Add it as part of a dry rub, or simply sprinkle it on top of salads or boiled potatoes. However, use your herb-infused salt sparingly. Most Americans eat more than the recommended dose of salt per day. One tsp. of table salt provides 25 mg more than the daily amount of sodium suggested for adults under 51 years old. The benefit of mixing the salt with herbs is that you get a lot of flavor with less sodium.
Ground Herb Salt
Step 1
Heat your oven to the lowest setting -- around 140 degrees F if possible.
Step 2
Roughly chop 1 oz. each of parsley, dill, thyme, tarragon leaves or similar fresh green herbs. Spread out 5 oz. of herbs in total on a clean baking tray.
Step 3
Put the tray in the oven and slowly cook the herbs for two hours until dry.
Step 4
Pour 1/2 cup of coarse sea salt into a blender. Add the dried herbs. Pulse the mixture until well-ground. Store in a glass jar with lid.
Sprigs of Herbs
Step 1
Chop a small bunch of fresh rosemary or thyme into 2-inch-long sprigs.
Step 2
Pour 1/2 cup of sea salt into a clean, dry saucepan. Add several sprigs of rosemary or similar herbs.
Step 3
Gently heat the salt and herbs over a low to medium stove setting. Allow to cool.
Step 4
Pick out any browned or darkened herbs. Add a few sprigs of fresh herbs. Pour the herb-infused salt into a jar and seal the lid.
Tips and Warnings
- Add a pinch of chili flakes for an extra kick to your herb salt. Add black peppercorns to the blender for a combination of seasonings.
- Avoid herbs such as basil and mint, which don't react well to oven baking and may add an unpleasant taste to the salt.
Things You'll Need
- 1/2 cup of sea salt
- 1 oz. parsley, thyme or other fragrant herbs
- Baking tray
- Blender
- Glass jar with lid
- Bunch of rosemary
- Saucepan
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