Herbal Salts

Herbal Salts

Making herbal salts are a great way of preserving those summer flavors for long winter months ahead. When making herbal salts you can either use dried or fresh herbs. The salts and drying process will preserve fresh herbs so don’t hesitate to use them from your garden if you have them available. These herbs can be ground or chopped using a mortar and pestle, coffee grinder, small food processer or a really good sharp knife. There are many different blends of herbs you can use when making herbal salts so don’t be afraid to experiment with your own herbs. Here are a two of my favorite herbal salt recipes.

Rosemary Lime Zest Salt
6 limes, Zest
1/2 cup Grey Sea Salt
1/2 cup Fresh Rosemary, destemmed and chopped fine
On a chopping board put the zest of lime, salt, rosemary. Chop and blend all of these ingredients together.

Line a cookie sheet with parchment paper.

Herbal Salts on parchment paper
Spread the salt and herbs onto the pan and dry in a 200 degree oven for 40 – 60 minutes. Stir the salt and break up the lumps frequently. After your salt mixture has dried take it out of the oven and let it cool. Seal your herb salt in a glass jar, label and store in a dark cool cupboard. This Rosemary Lime Zest salt will keep indefinitely.

This is a salt I like to use with stuffed mushrooms, eggs, or even add some chili powder to a small amount of this salt and add it to some melted butter. Use this over corn on the cob as a nice alternative to just plain butter.

Lemon Thyme Zest Salt
4 lemons, Zest
1/2 cup Grey Sea Salt
1/2 cup Fresh Lemon thyme, destemmed and chopped fine
On a chopping board put the zest of lemon, salt, lemon thyme. Chop and blend all of these ingredients together.

Lemon Thyme Herbal Salt

Lemon Thyme Zest Salt

Line a cookie sheet with parchment paper. Herbal Salts for dryingSpread the salt and herbs onto the pan and dry in a 200 degree oven for 40 – 60 minutes. Stir the salt and break up the lumps frequently. After your salt mixture has dried take it out of the oven and let it cool. Seal your herb salt in a glass jar, label and store in a dark cool cupboard. This Rosemary Lime Zest salt will keep indefinitely.

This is a salt I like to use with on fish, vegetables or anywhere you like to add a nice aroma of lemon. Take some chili powder and a small amount of this salt and add it to some melted butter. Use this over corn on the cob or as a nice alternative to just plain butter.

Lemon Thyme Zest Salt

Lemon Thyme Zest Salt