Gourmet Herb Salt. It’s basically salt that has its party shoes on.
If we break it down, it’s pretty simple. Salt with herbs. But then again, a lot of great things are made up of pretty simple ingredients. Look no further than ice cream. Ice… and cream… and a few other stellar but simple ingredients.
Herb Salt is a great gift for the ‘foodie people’ in your life, and also for yourself. I use herb salt when grilling veggies, roasting potatoes, spiking up a soup, seasoning meat, and alongside olive oil for bread dipping.
What you’ll need
- 2 cups of sea salt or kosher salt
- 2 cups of loosely packed fresh herbs (I used parsley, rosemary, oregano, and thyme.)
- a glass jar
- Prep your herbs (If using rosemary or thyme, simply take the herb off the stem, since the stem is very coarse. All other herbs should grind up nicely with the stem included).
- Place all the herbs into the food processor and pulse until herbs are finely broken, but still have a bit of composure. 2 cups of loosely packed herbs, should yield approximately 1 cup of herbs pulsed. Don’t have a food processor? Use your knife skills, er skillz… and just chop very finely.
- Mix the herbs and salt together.
- Let air dry for 12 hours and then ready to use!
I really like how rustic this salt is. It’s nice to get a crunch of flavour, however sometimes you don’t want to be crunching into salt. For a more versatile texture, I recommend putting the herb salt back into the food processor and whirring it up until you’ve hit your preferred consistency.
This salt is so incredibly flavourful that you really don’t need a lot. A little does truly go a long way… unlike ice cream.