Our two pots of fresh herbs were the only remnant of our garden that moved to our new house this summer. We’ve been more intentional about watering, pruning, and holding on to these herbs for every last minute. But, fall has arrived in full. Usually we’d make a ton of pesto, freeze or dry the herbs, and start planning an optimistically over-sized garden for next spring. This recipe, however, is too perfect too not add our repertoire. A jar of this herb salt is good on everything; we’ve tried it on raw carrots, pastas, eggs, grilled cheese, and have only had it around for about a week!
If you’ve got any fresh herbs still hanging on outside, I highly recommend you whipping up a batch of this stuff. If you don’t, you must have a pot next year! The recipe is completely loose, so just add whatever herbs you’ve got!Print
- 2 cups kosher salt
- 1 cup mixed fresh savory herbs (rosemary, thyme, oregano, basil, sage, and so forth)
- 1 clove garlic
- In a blender, combine all ingredients. Pulse a few time to integrate the herbs into the salt, being careful not to over-process the ingredients into powder. (Alternatively, mince all ingredients together with a knife.)
- Set oven to its lowest temperature (about 200°F), and dry the salt for 45 minutes to an hour, until dry to touch. Store in an airtight jar.