Fresh Herb Salt is so easy to make. The perfect way to preserve all those wonderful garden and market herbs.
This infused salt recipe is easy to make. Fresh herbs and coarse salt are all you need. This makes a GREAT hostess gift!! Culinary herbs made right at home.
Recently a good friend of mine messaged me and asked if I had ever heard of herb-infused salt? Other than processed seasonings you find at the store, I said no.
Well, this got me curious as to what she was talking about. She had seen them at the local market, so I had to find out what herb salt is all about.
After some research on the web, I found out that this has been done for years. This is a way to preserve fresh herbs. It seems to be very popular in Quebec and eastern Canada. Also known as Herbes Salées, it is made around the world, and there are slight variations as to how this is done.
RECIPE and INSTRUCTIONS for this herb seasoning can be found at the bottom of this post.
Ingredients For This Culinary Salt
For this flavoured salt recipe you will need:
When it comes to preserving, I opt for SIMPLE. Like really simple. I am NOT a canner. The quick and easy method works for me. Pickled eggs, zucchini pickles, and pickled onions are all REALLY easy recipes.
I am always looking for herb recipes, and this green salt is a pretty cool addition to your kitchen spice collection.
Making Fresh Herb Salt
I looked at several methods and recipes. Some include completely drying the fresh herb mix. Others include the addition of vegetables in the blend.
There is no right or wrong method of doing this. It all boils down to personal preference. Since I am a sort of a spice collector, trying this DIY fresh herb salt was right up my alley.
The process is VERY EASY and works well with all my other preserving methods.
Wash the herbs, remove any stalks/stems, and spread on a cloth and let dry. I let them sit on the counter for about an hour before I used them.
Place about 3 cups of herbs in a food processor, add the garlic and the coarse salt. Pulse until it resembles a coarse grind. Be sure not to over process as you do not want a paste/puree texture.
If you do not want to use a food processor, you can do everything by hand. Chop the herbs and garlic. Add the salt and continue to chop until you reach a coarse consistency.
At this point, you can place your mixture directly into a jar. If you want it to be drier, spread in a single layer on a baking sheet and let it air dry for a bit. I placed mine right in the jar.
Types Of Herbs For Infused Salts
You can create your own signature blend using any herb combination you wish. That is the neat thing, each time you make it, the flavours can be different.
Herbs that work well include:
So many great options for creating unique flavoured salt recipes. This will now keep for months in the fridge. You have some incredible tasting herbs to add to your favourite recipes.
One word of caution, it is SALTY so you may have to make adjustments to the amount of additional salt you add to recipes.
Tips For Preserving Herbs In Salt
- Be sure to remove woody stalks before processing.
- Herbs must be washed and left to dry before processing.
- Very salty, so use sparingly.
- Always keep in the fridge (not on the counter).
- Let sit for at least 7 days before using to allow the flavours to develop.
- Lasts for months.
- Makes a GREAT food gift.
- Be sure to use COARSE sea salt.
- Can be used on pizza, in soups, stews, and a herb rub for meat and vegetables.
So what do you think? Does this homemade seasoned salt recipe sound interesting?
Check out my recipe for Simple Roasted Tomatoes. Use the bounty of market tomatoes to easily create wonderful sauces all winter long.
If you LOVE making your own DIY seasonings here are some great recipes to try:
- Best BBQ Seasonings Recipe Roundup
- Lemon Infused Olive Oil
- Homemade Ranch Seasoning
- Chive Blossom Vinegar
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Homemade Fresh Herb Salt
- 3 cups fresh herbs loosely packed
- 1/2 cup coarse sea salt
- 1 clove fresh garlic or more if you wish
- Wash herbs, remove stalks/stems.
- Arrange in a single layer on a towel.
- Let air dry for about an hour until all moisture is gone.
- Place herbs in the food processor.
- Add garlic and salt.
- Process until it reaches a coarse consistency (DO NOT over process).
- Place in a jar, and keep in fridge.
If you don’t want to use a food processor, you can chop the herbs and garlic by hand. Add the salt and continue to chop until you reach that coarse consistency. **NOTE** Serving Size is calculated at 2 TSP but you may require MORE or LESS. Keep in mind this is VERY SALTY.