Fresh herbs + salt bring a pop of flavor to any dish.
by Tamara McFarland, Cooperation Humboldt
One of my favorite ways to use fresh herbs from my garden is to make herbed salt.
The recipe is very flexible and allows you to use your creativity; my favorite combination is sage, thyme and rosemary, but you can use anything you like. In the past I’ve experimented with lavender, oregano, and dried citrus peel.
You can use herbed salt 1:1 in place of salt in any recipe that could benefit from an extra kick of flavor.
1/2 cup fresh herbs
2 cups coarse salt (divided)
Grind the fresh herbs and 1/4 cup of the salt in a spice grinder (a coffee grinder also works; just be sure you get all traces of coffee flavor out first).
Mix by hand into the remaining 1-3/4 cups salt. Spread onto a cookie sheet and allow to dry on the countertop for a day (or in the oven set to a very low temperature for a shorter time if you prefer).