Homemade Herb Salt Recipes

HERBAL SALT SUBSTITUTE

Steps:

• In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.

HOMEMADE HERB SALT

Steps:

• Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
• Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.

ROSEMARY, ORANGE & THYME FLAVORED HERB SALT

Steps:

• Measure the sea salt into a large mixing bowl and set aside. Wash and dry the rosemary and thyme. Remove the leaves and discard the woody stems from both herbs. Grab a cutting board, finely chop the rosemary and thyme with a sharp knife, and measure both into the bowl along with the salt.
• Wash and dry the oranges and use a zester tool to remove the peel from all six oranges in small, thin strips (make sure to avoid the white pith underneath). Alternately, you can use a small sharp knife to remove the peel in large strips and cut it into smaller pieces afterward.
• Juice two of the oranges over a small bowl (remove any stray seeds). Add the fresh juice and orange zest to the sea salt. Stir the salt well with a wooden spoon so the orange juice, herbs, and zest are fully incorporated. Spread the mixture evenly onto a large rimmed baking sheet.
• Set the oven to 220 degrees and pop the sheet inside. Bake 30 minutes or until the salt is no longer wet, stirring once halfway through. Break apart any clumps with a wooden spoon or fork and store the finished salt in an airtight container in your pantry. For best flavor, consume within 3 months.

HERB SALT

Steps:

• Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
• Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.