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Homemade Herb Salt

I live in a veritable herbal paradise. The garden that I was lucky enough to inherit from the former tenant is full of mature culinary herbs and spices including multiple varieties of sage,rosemary, thyme, oregano, rose geranium,peppermint, lemon verbena and lavender. For the past two years I have used the fresh herbs daily in my food and teas but I have always felt that I was squandering the opportunity to get truly creative with the ingredients all around me.

 To remedy the feeling of not living up to my full herbal potential, I have been reading and researching all the ways that other brilliant herbalists and cooks have used herbs to enhance everyday living. As I experiment with the complex and simple recipes that I find, I will document my results for you.

 I am starting with the ultra simple but truly sublime, herbal salt. I adapted this particular recipe from a few different sources including  Practical Paleo by Diane Sanfillipo and The Herbal Kitchen by Kami McBride.




-One cup of fresh herbs( I used rosemary, sage and meyer lemon peels for this blend but I will experiment again soon)

-Half a cup of coarse sea salt


Essentially, all I did was to...

-gather and wash herbs

-chop them and lay them in a single layer on a baking sheet

- slowly dry them at 200 degrees for two hours and then leave them in the warm oven overnight

-grind them in a clean coffee grinder and mix well with coarse sea salt. If you find there is still too much moisture, dry the whole blend again on a baking sheet in the oven.

- Store in a dry airtight container

VOILA! A simple salt blend that takes mundane food to a richer level.