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Fusing herbs with salt—an
essential everyday ingredient—
yields rich flavors that will
enhance any recipe. Plus, the
process is as simple as it sounds:
Pick your own herbs or grab
a bundle at the farmers market
or grocery store—then add
salt. There are plenty of flavor
combinations to create, so let
your favorite herbs be your guide.
The steps, below, can help
you get started.
HERBED
SALT S
- Gather herbs: Try dill, fennel, lavender, oregano, parsley,
rosemary, sage, or thyme. Wash and pat dry.
Strip the leaves from the stems.
- Measure half a cup of coarse sea salt or kosher salt
onto a cutting board, or pour the salt into the work
bowl of a food processor.
3. Add the herbs and chop or pulse. The ratio should
be 2 to 3 parts herbs to 1 part salt.
4. Spread the blend on a sheet pan and allow it to dry
overnight. Store your seasoned salt in lidded jars. If kept
in a cool, dry cupboard, herbed salt will keep for many
months, though the fl avor will diminish over time.
rose petals
+ pink Himalayan salt
rosemary + thyme
+ gray salt
lavender + rosemary
+ kosher flake salt
parsley
+ Maldon salt
make your own
create a custom blend
STO
RY
BY
MA
RT
Y^ R
OS
S
