The hardest part of making herb salt is deciding which herbs to use. From there, it's simple and there are endless uses. It's great sprinkled over a fried egg or a tray of roasted vegetables, it does the work of seasoning and garnish at once, and it happens to be one of the more forgiving ways to use up extra dill or parsley before either one wilts on the counter.
A food processor makes the work go quickly, pulsing the herbs and salt together until they're evenly combined, though a sharp knife and a mortar-and-pestle will get there just as well. A rimmed baking sheet lined with parchment paper is where the mixture dries, and a glass jar with a tight lid is where it lives once it's ready.
- Wash whatever herbs are on hand and pat them fully dry.
- Pulse the herbs with coarse kosher or sea salt in a food processor, roughly a cup of packed herbs to a half cup of salt, until the mixture looks coarse and sandy.
- Spread the mixture thin across a parchment-lined baking sheet.
- Let it dry, a day or two at room temperature or about twenty minutes in a low oven around 200°F, stirring occasionally so it doesn't clump, until every trace of moisture is gone.
- Seal it in the glass jar, where it will hold its flavor for the better part of a year.
Quick note: If you're adding extra spices or seasonings, like black pepper, fully combine the salt and herbs first, then add the extras.
Which herbs go into the blend is worth deciding by what it's meant to season. Basil, parsley, thyme, and garlic make a bright, all-purpose mix for roasted or grilled vegetables. Rosemary, sage, thyme, and a little lemon zest work great with poultry. Delicate fish dishes pair well with dill, tarragon, and chives, and a touch of lemon zest. Beef can take more weight, so rosemary, thyme, garlic, and black pepper hold up as a dependable rub for a steak or a roast.
We recommend using kosher or sea salt for these blends, since fine table salt turns to paste too easily. Don't forget to label the jar with the date and the herbs used, since it's the best way to tell one blend from another later on.
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