Cooking is one of the ways I relax. I love creating new recipes, new ideas with food, and I can imagine myself as Gordon Ramsay one day. Well, minus the soccer background.
One of the things I love to do is play with herbs and seasonings. I go rogue with them a lot, and often go away from the mainstream. Today, I am going to release the secrets and share with you how to make herb salts.
There are many different ways to use herbs to flavor food.
One popular method is to make homemade herb salt. This type of salt is made by combining salt with dried herbs and spices. That’s all it is – herbs combined with salt. Easy peasy.
The ratio of salt to herbs can vary depending on personal preference, but a common ratio is 1 part salt to 6 parts dried herbs.
Once the herbs are combined with the salt, they can be used in a variety of ways. For example, they can be used as a seasoning for meats or vegetables, or added to soups or stews for extra flavor.
Making homemade herb salt has another benefit, too – and that is that it dramatically prolongs the lifespan of your homegrown herbs, since the salt acts as a preservative for the herbs it is surrounding.
Homemade herb salt can also be used as a finishing touch on dishes like roasted potatoes or grilled chicken.
By taking the time to make this simple seasoning, you can add a delicious and healthy flavor to any meal.
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What Are the Best Herbs for Herb Salt?
There are a variety of herbs that can be used to make herb salt, but some are better than others.
- and oregano
… are all great choices for herb salt because they have strong flavors that can really enhance the taste of food.
Sage leaves and basil are also good choices, but their flavors are more subtle, so they may not be as noticeable in dishes.
Here are a few more options:
You can even add other ingredients to your herb salt mixture that aren’t herbs, like:
- Limes or lime zest
- Lemon zest
- Garlic cloves
Ultimately, you should choose the herb mixture that works best for whatever it is you are trying to season. Make a few containers of herb salts so you have a mixture for whatever recipe comes your way!
My Famous Herb Salt Recipe
- 3 cups fresh herbs of your choice loosely packed
- ½ cup coarse salt
- Wash the herbs. Remove any discolored leaves or coarse stems. Dry.
- Put the salt and herbs in a food processor. Pulse until the mixture is coarsely ground – you don’t want a paste or puree, so don’t overdo it.
- Put the mixture in a glass jar. Put in the refrigerator for one to two weeks to help the flavors combine. Shake the jar once a day.
- Store in the refrigerator for up to six months.
That’s all there is to it! If you want to scale the recipe, you can easily do it by doubling, tripling, or quadrupling the batch. Just keep the same ratios and it shouldn’t affect the recipe at all.
Other Herb Salts Recipes to Try
Here are a few more fun recipes to try!
Basic House Seasoning
- 1/4 cup RealSalt
- 2 T. Black Pepper
- 2 T. garlic powder
This is my “go to” salt for seasoning just about everything from eggs to fish and chicken. It sits on the counter in a pinch bowl for easy access as well.
- 1/2 cup Real Salt
- 2 tsp paprika
- 1/2 tsp dry mustard
- 1 tsp oregano
- 1 1/2 tsp garlic powder
- 1 tsp thyme
- 1 tsp onion powder
- 1/2 tsp curry seasoning
This is great on steaks, burgers, or anything else you want to toss on the grill. I also have used it in mashed potatoes, on baked potatoes and anywhere a “kick” is needed.
- 1/4 cup Real Salt
- 2 T. dried lemon peel
- 1/2 tsp garlic powder
Great for fish, pasta, or compound butter seasoning. This has a lemony kick that tastes great on chicken too.
Chili Powdered Salt
- 1/4 cup Real Salt
- 3 T. paprika
- 2 T. Oregano
- 2 T. Cumin
- 1 tsp. garlic powder
- 1/4 tsp cayenne pepper
- 1/2 tsp. cocoa powder
This is great for anywhere you would use chili powder. In chili, in homemade taco seasoning, or and added kick to sauces.
Rosemary Blend Herb Salt
- 1 cup sea salt
- ¼ cup fresh rosemary leaves, packed
- ½ cup sea salt
- ¼ cup lemon thyme leaves, packed
This rosemary blend herb salt tastes great on meat, especially lamb and chicken!
In addition to the above tips, here are a few other ideas to keep in mind when making herb salt:
Be sure to use coarse salt, as finer grains of salt will dissolve too quickly, and not provide the same flavor profile.
When making herb salt, it is important to use sturdier herbs rather than delicate ones. Delicate herbs, such as basil and mint, will lose their flavor when exposed to the salt for too long.
In contrast, sturdier herbs, such as rosemary and thyme, will maintain their flavor and provide a more robust taste.
In addition, sturdier herbs are less likely to turn brown or wilt when exposed to the salt. As a result, they will provide a more attractive appearance when sprinkled on food.
That’s not to say that you can’t use those more delicate herbs in your salt mixtures – I’m just saying they might not hold up as well.
If you need a specific type of herb for your recipes, though, by all means- go ahead and use it, just know it won’t store as long.
If you have a food processor, simply chop the herbs and add them to the salt.
If you don’t have a food processor, you can use a mortar and pestle to grind the herbs into a fine powder before adding them to the salt. You can also chop them by hand.
Either way, the important thing is to make sure the herbs are well combined with the salt so that the flavor is evenly distributed.
When making herb salt, it’s always best to dry the herbs first. If you use fresh herbs, they’ll release too much moisture and make the salt soggy.
Drying the herbs helps to concentrate their flavor, so your herb salt will be more intensely flavored.
To dry the herbs, simply tie them in small bundles and hang them upside down in a dark, dry place.
Once they’re completely dried out, strip the leaves from the stems and grind them into a fine powder using a mortar and pestle or even a coffee grinder.
Herb salt can be quite salty – so don’t douse your meat or other recipe with it the first time you use it. Instead, use just a little pinch and remember that you can always add more later.
Once the salt is mixed, it can be stored in an airtight container in the fridge for up to six months. When you’re ready to use it, just sprinkle it on whatever you’re cooking.
To maintain the quality of your herb salt, it is important to store it properly.
The best way to do this is to keep it in an airtight container in a cool, dark place. You can also extend its shelf life by storing it in the fridge.
Before using, make sure to give the salt a good sniff – if it smells off, it’s time to toss it and start fresh. When used correctly, herb salt can be a great way to add flavor and nutrition to your meals.
The answer depends on how you store it. If you keep herbed salt in a cool, dark place, it will last for up to six months.
However, if you store it in a warmer location or in direct sunlight, the herbs will begin to lose their flavor and the salt will become less potent.
That’s why I always recommend storing herbed salt in the refrigerator.
You can keep the jar outside of the fridge, but it’s going to lose flavor so much faster.
It doesn’t take up much room in the refrigerator, so take this one small step and you’ll dramatically prolong the life of your herb salts.
There are many ways to use infused salt…
One way -the most obvious way – is to use it in cooking. You can add infused salt to meats or vegetables to give them extra flavor.
Infused salt can also be used as a finishing touch on dishes. For example, you can sprinkle it on top of a cooked steak, a slice of pork, or fish filet.
It’s not just meat where a homemade herb salt recipe comes in handy, either. I like to put herb salts on things like:
- Corn on the cob
- Scrambled eggs
- Avocado toast
The options are endless! There are countless savory recipes in which you can use your homemade salt blends.
But another way to use infused salt is to make a body scrub.
Simply mix the salt with some oil and sugar, and you’ve got a luxurious scrub that will leave your skin feeling soft and smooth. You can also add infused salt to bath water for a relaxing and detoxifying experience.
If you plan on making herbed salt for “beauty” purposes rather than for eating, I recommend using ingredients like lavender and chamomile in your mixture. This will create a truly heavenly-smelling blend!
Homemade herb salts are a great way to add flavor and nutrition to your food. By using fresh herbs, you can create blends that are perfect for your taste buds.
Make small batches so you can customize them to your liking then keep them in an airtight container so they stay fresh.
With these tips in mind, you’re ready to start experimenting with your own delicious herb salt combinations!
Heather’s homesteading journey started in 2006, with baby steps: first, she got a few raised beds, some chickens, and rabbits. Over the years, she amassed a wealth of homesteading knowledge, knowledge that you can find in the articles of this blog.