3 loosely-packed cups of fresh herbs of your choice, parsley, oregano, basil, mint, cilantro, thyme, rosemary, and/or dill are all great choice.
½ cup coarse salt
Wash the herbs and remove coarse stems and any discolored leaves. Dry thoroughly.Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree.
Use a knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.
Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.
The salt in this recipe acts as a preservative, so your herbs should last 6 months, or even longer.
Use your homemade herb salt in any recipes that would benefit from an extra punch. Rub it on roasts, sprinkle it in stews, and slather it on your chickens
before roasting them.
Share to Print