Commercial seasoned salts often contain anti-caking agents, artificial flavors, and fillers. Herb salt is two ingredients: fresh herbs and coarse sea salt. The salt draws moisture from the herbs and preserves them — no dehydrator required, though one makes it significantly faster.
Basil salt goes with everything Italian. Rosemary-thyme works on roasted vegetables and meat. Dill salt is excellent on eggs, fish, and potatoes.
Ingredients
- 1 cup fresh herb leaves (basil, rosemary, thyme, dill, or a blend), loosely packed
- ½ cup coarse sea salt
Instructions
- If using a food dehydrator: spread herb leaves on trays in a single layer. Dehydrate at 95°F (35°C) for 2–4 hours until brittle and crumbling. Cool completely before blending.
- If air-drying: spread herb leaves on a parchment-lined sheet pan. Leave at room temperature in a dry, well-ventilated spot for 3–5 days until fully dry and crumbling.
- Combine dried herbs and sea salt in a food processor. Pulse 10–15 times until coarsely blended — you want texture, not a fine powder.
- Alternatively, crush together in a mortar and pestle for a more rustic, chunky texture.
- Spread the finished herb salt on a sheet pan for 30 minutes to let any remaining moisture escape, then transfer to a sealed jar.
- Store at room temperature, away from light and heat, for up to 6 months.
Tips
Tip 1
Salt ratio matters for preservation: at least 1 part salt to 2 parts herbs by volume keeps it shelf-stable.
Tip 2
For color-safe basil salt: use the dehydrator method — air-drying at room temperature browns basil quickly.
Tip 3
Finish a fried egg with dill salt, steak with rosemary-thyme salt, or roasted tomatoes with basil salt.
What you'll need
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