If you’ve ever been drawn to an expensive tin of herb salt from one of those luxury culinary stores while traveling, this is the blog post for you. They always seem to have beautiful packaging and promise to make your food more flavorful and pungent. As a foodie and home cook, I’m drawn to these kinds of seasonings, but can never justify buying them. Once I discovered how quickly I can blend up my own at home, I will not be purchasing any $15 tins!
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Choosing your salt
There are so many different kinds of salt you can use for a variety of flavor profiles. If you want a blank canvas for your herbs to shine through, a classic white sea or mineral salt will be your best choice. Here are a few of my other favorite salt options:
Pink Himalayan Salt
This rosy salt has many trace minerals in it like magnesium, copper, potassium, and iron. If you want to create a very colorful and impressive herb salt, this one will look very beautiful on your counter.
Fleur de Sel
This French salt has a high moisture content which means it doesn’t dissolve as quickly as other salts. That means it can retain its crunch when sprinkled over most dishes, perfect for an herb salt!
Celtic Gray Salt
This French salt is rich in mineral flavor and derives its unique color from the red clay it is harvested from. Traditionally, this variety is used as a finishing salt over savory dishes to bring out the robust flavors.
Black Salt
Also known as volcanic rock salt, it is typically found in south Asia. It is known for its unique sulfuric aroma and umami flavor.
Choosing your herbs
The world is your oyster when it comes to herb salt and I don’t want to limit you by sharing only a few ideas. Instead, I’m going to give you a few guidelines on how to make your own herb salt based on your preferences and what’s in your fridge, pantry, or garden:
- Kitchen herbs: parsley, rosemary, tarragon, basil, cilantro, oregano, thyme, mint, sumac, za’atar, dill, etc.
- Garlic and onions
- Flowers: chamomile, lavender, lemon balm, calendula, etc.
- Citrus: lemon, lime, orange, bergamot, grapefruit, etc.
Herb salt drying method: pre-dried or dry yourself
You can use dried herbs for things to come together quickly, or you can dry things yourself after mixing everything up. The first is easier and quicker, the second is more flavorful and customizable.
Oven-drying herb salt
After grinding all the ingredients together, spread herb salt out onto a parchment lined baking sheet. Place in the oven on the lowest temperature for a few hours until dried out.
Air-drying method
After grinding all the ingredients together, spread herb salt out onto a parchment lined drying rack in a cool dark place with lots of air flow. Leave for a few days until completely dried out.
Herb Salt Formula:
- Combine 1 part salt with 2 parts herbs
- Blend in a food processor or mortar and pestle
- Taste and add more salt/herbs as needed
- Use the oven or air drying method to dry out completely
- Store in an airtight glass jar and use as needed!
Recipe ideas
- Greek: Lemon zest and rosemary
- Italian: basil, thyme, rosemary, parsley, oregano, garlic,
- Southwest: Lime zest and cilantro
- Arab: lemon zest, parsley, mint
- Zesty: mint and lemongrass
- Floral: lavender and chamomile
- Chocolate lovers: cacao nibs, vanilla bean paste
How to use herb salt
How you use herb salts depends mostly on the flavors in the salt and what you want to bring out in a particular dish. It can be sprinkled or blended into almost anything: soups, stews, roasts, braises, cookies, and brownies. I love to blend herb salt into homemade mayonnaise instead of regular salt. Herb salts are also incredible as rubs for grilled meats or veggies. They’re delicious added to homemade guacamole or salsa. Anything you add salt to, add an herb salt instead for even more flavor!
Gifting herb salts
Toss into a cute glass jar, make a little label, and add a bow for a sweet and simple gift. Perfect for your foodie friends or the busy family trying to get a nourishing meal on the table.
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