Herb Salt

I’ve been trying to take advantage of summer’s bounty before it’s gone, making and freezing roasted tomato sauce and loads of herb salt.  On Sunday I made four kinds of herb salt straight from the pots on my deck including cilantro, rosemary, parsley and basil.  I was inspired by the recipe here at Bon Appetit but used fresh herbs as in this recipe from The Splendid Table.DSC_0079Infusing herbs into salt give the salt a beautiful fragrance and a flavor great for for grilling, cooking and baking.  The measurements below are a rough approximation; (you really can’t use too much of the herbs) adjust according to your taste. Herb salt is good on just about anything and makes a lovely present.  Long live summer!

What to buy (makes about 2 cups):

  • 10 sprigs dried herbs or 1/2 cup packed herb leaves (like basil)
  • 2 cups kosher salt

What to do:

  • remove thick stems from dried herbs, then run a knife through sprigs to break up into smaller pieces
  • place in a food processor and pulse until finely chopped
  • add salt and pulse again to blend
  • transfer to an airtight container like a Ziploc or glass container, store at room temperature or freeze

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