herb salts

Back in early November, I made several herb salts. I looked up several recipes and found that these mixes can be either mostly herb with a bit of salt for flavoring or mostly salt with a bit of herb flavoring. At first I used a recipe for the former: mostly herb. That didn't seem the most useful for me, so I added salt.

My mixes ended up with about equal amounts of salt and herbs. I use them whenever I would be normally be adding plain salt to a recipe - and I get some extra flavor. I sprinkle the sage salt on cooked carrots, the thyme salt on broccoli, rosemary salts on scrambled eggs. Very nice.

To make the salts, I combined all ingredients listed below, processed in food processor til smooth, then spread on a sheet of the plastic mesh that came with my dehydrator with a sheet of parchment below and anther plastic mesh below those. I dried at low heat (110*F) in dehydrator for a few hours. When dry, I pushed the mix through the mesh onto the parchment and stored in plastic bags.

As I mentioned above, I added salt to get the flavor I preferred. I ended up with equal amounts of salt and herbs, 1:1 ratio. Many recipes call for a 1:4 ratio of salt to herbs.

Rosemary salt
Fresh rosemary
Lemon zest
Garlic cloves, crushed

Sage salt
Fresh sage leaves
Shallots, chopped
Dried chiles

Thyme salt
Fresh thyme, stems removed
Fresh oregano, stems removed
Lemon zest
Garlic cloves, crushed


I gave several of the salts away as Christmas gifts to my siblings. Now that I've posted this I can send a link and show them how I made them.