Easy DIY Herb Salt Recipe Takes Minutes to Make Montana Happy
Step 1. Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
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Sprinkle the salt on top of the herbs and dehydrate in the oven. Heat the oven to 150°F, put the baking sheet in the oven, and bake for 15-45 minutes (until the herbs are completely dried out). Click here to join our Pantry Staples Foundational Workshop today!
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Instructions. Using a food processor or blender, pulse garlic (if using) with a small amount of salt for 10 seconds. Add half the amount of herbs and half the amount of salt and pulse for 30 seconds. Add additional aromatics, if using (zest, etc.), and also add all remaining herbs and salt and pulse for 1 minute.
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Turn on your oven and heat to the lowest setting. Pour the mixture on a baking sheet and spread evenly. Put the baking sheet in the oven, keeping the door open slightly with a prop if needed (such as a wooden spoon with a long handle). Let the mixture heat for a couple hours, stirring frequently.
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Pulse: To a food processor, add the herbs, garlic and salt and pulse until you have a coarse grind. (Don't pulse too long, or you will end up with a paste). Refrigerate: Add the salt mixture to a glass jar, with a tight fitting lid, and store in the refrigerator. (Should last at least 6 months or longer).
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Combine all the herbs and salt together. Spread the mixture onto a parchment paper-lined baking pan and keep it out of direct sunlight. Stir once a day to aerate and break up clumps. After the herbs have dried (roughly 36 to 48 hours), store the herb salt in a tightly sealed container and use within 1 month.
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Mix together the zest and salt and put on a baking sheet in a thin layer. Place in a hot oven set on the lowest setting. Leave in the oven until the zest are dried out. Stir frequently on the baking tray so the mixture doesn't burn. When dried, remove from oven and add chipotle chili powder.
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Add 1/4 cup of rosemary to the food processor. Add another cup of sea salt to the food processor. Pulse the food processor until the salt and rosemary have ground up to your desired texture, which should take about a minute. Repeat the process with 1/4 cup of other herbs. Thyme can be used as an example.
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Step 3: Dry the salt mixture. To prolong the shelflife of salt mixed with fresh herbs, it's best to dry the mixture. Spread the salt mixture over a large baking sheet (or multiple sheets, if making a large batch). To dry at room temperature: leave in a well-ventilated area, near a window if possible.
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Cut each garlic clove lengthwise through the center, remove the sprout (if any) in the center and discard. In the work bowl of a food processor, combine the garlic and 2 tablespoons of the salt. Pulse until the garlic is chopped medium-coarse. Add the herbs and continue pulsing until the mixture is the texture of very coarse sand.
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2 cups of kosher salt. 1 cup of fresh herbs (basil, thyme, oregano, rosemary, sage, etc) 1 garlic clove. To make it, you'll simply whiz everything together in a blender. Then bake the mixture at very low heat for about 1 hour. When you're done, you can store the herb salt in airtight jar indefinitely. Make sure to use kosher salt in this.
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Step 1: If using fresh herbs, wash and dry them well (moisture will make the salt clumpy). Separate the leaves from the stems and keep the rosemary and thyme in separate small bowls. Step 2: Place the sea salt and rosemary in a food processor or blender. Pulse until the salt and rosemary have ground up to your liking.
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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.
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Steps. Mix the salt and fresh herbs in a food processor or spice grinder and grind until they are well blended. Spread the mixture thinly on a baking sheet and allow to air dry in a well-ventilated place for two to four days. The salt absorbs the moisture from the herbs. You can break up any clumps with your fingers.
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Directions. Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine. Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
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Yield: 6 1/2 tablespoons. Prep Time: 5 minutes. Total Time: 5 minutes. Add this recipe for homemade garlic herb salt to your spice cabinet and you'll never need to purchase garlic herb salt from the grocery store again. Plus, homemade spice blends are super easy to customize exactly how you like!
