Fragrant Herb Salt to Use on Anything

Fragrant is an understatement. This herb salt smells so intensely good, hitting you right in the nose with the alluring scent of garlic mixed with rosemary and thyme.

It’s very easy to make and will keep for months as you find new ways to use it. I’ve rubbed it onto pork shoulder before roasting, and I’ve sprinkled a tiny bit into salads for a quick boost of flavor. Roast your chicken or vegetables with this garlicky herb salt or as Schneider suggests, sprinkle some on your popcorn. It tastes as strong and flavorful as your nose would lead you to believe.

This is a pretty flexible recipe. I used rosemary and thyme, but you could use any combination of herbs you’d like. Pour this salt into a mason jar with a cute gift tag, and you’ve got a very nice DIY gift for the holidays. Thanksgiving is next week. I’m just saying.

The recipe below guides you through a method for chopping everything by hand, which I enjoyed. If you’d like a quicker method using a food processor, check out Sally Schneider’s recipe here.

fragrant herb salt

You can use any combination of herbs you’d like, which for me included rosemary and thyme. For a Tuscan herb salt, use an even combination of rosemary and sage. Use this herb salt on roasted meats or vegetables and pretty much anything else that could use a big hit of herbs and garlic. To make a lot more herb salt, Sally Schneider suggest to do so in batches instead of all at once. 

4 to 5 garlic cloves, peeled
1/2 cup kosher salt
about 2 cups of loosely packed fresh herbs (use any combination you’d like, including rosemary, thyme, savory, sage, and small amounts of lavender)

Cut each garlic clove in half lengthwise. Dump the salt onto a cutting board with the garlic, and use a sharp knife to mince the garlic and blend in with the salt as you go.

Create another pile of your herbs (just the leaves removed from the stems) and give them a rough chop. Add the herbs to the garlic salt and chop everything together until it resembles the texture of coarse sand.

Spread the salt onto a baking sheet and leave near an open window for a couple of days to dry. Store the salt in jars and it will keep in your pantry for months.

Makes 3/4 cup. Recipe from Sally Schneider via The Splendid Table.

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