DIY Herb Salt

With most of us being homebound and paying closer attention to how we spend our dollars, this might be the perfect time to share some DIY recipes amongst our fellow cooking friends. It’s also the perfect time to explore some fun, creative ways to make the most out of the foods in our cupboards and pretty soon… the bounty from our gardens!

Here’s a recipe to help us avoid spending too much on fancy herb salt at the store. Preserving herbs in salt is an old method that works beautifully for three reasons: it’s fast, it’s easy, and it’s delicious. You can pretty much use any herb under the sun, including garlic. Here are some great options to try out: Parsley, Dill, Mint, Oregano, Sage, Thyme, Cilantro, Rosemary, Basil, Green Garlic.

DIY Herb Salt Recipe

  • 3 loosely-packed cups of fresh herbs of your choice (see list above for suggestions)
  • 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!

Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on your lid. Place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so. 

And that’s it! The salt in this recipe acts as a preservative, so your herbs should last 6 months in the fridge, or even longer! Use it for rubs, for roasting veggies, for pickling, on top of your popcorn, or even in your bloody mary. The colors might fade within a few weeks, but the taste will not!

Don’t have a food processor? No worries. Simply grab your knife and cutting board and go to town. 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.

Rebecca Henderson is the West Michigan Local Food Coordinator for Taste the Local Difference. She’s also the CSA & Wholesale Manager for Green Wagon Farm in Ada, MI. Contact her at [email protected] to see what herbs are growing at Green Wagon Farm!

Thanks to Michael T. Goessman of Mamo Hospitality for sharing this recipe with us on Cooking Local Live!