Herb salt is, quite simply, herbs pummeled with salt to create a restaurant worthy condiment. Here’s how to make it along with several incredible uses, whether fancy schmancy or simple, cocktails or chicken.
Knowing how to make herb salt is as simple as chopping that stash of leftover herbs in the fridge that you don’t have any use for and mixing them with salt. What results lends an incredibly complex taste to just about anything. We’re talking so many possible uses that are restaurant worthy, folks. Use fresh sage, basil, thyme, rosemary, tarragon, or whatever herb you have an abundance of growing out back or have way too much of after Thanksgiving. Use it liberally and often to channel your inner fancy schmancy chef.–Angie Zoobkoff
How To Use Homemade Herb Salt
- Adorn the rim of cocktails
- Sprinkle it on baked potatoes
- Dust it atop pork chops, steaks, chicken cutlets, and fish fillets
- Pinch some atop sliced tomatoes
- Incorporate into eggs
- And so, so much more! Let us know in a comment below your uses for homemade herb salt.
- Quick Glance
- 5 M
- 5 M
- Makes about 1 tablespoon
- 2 teaspoons (6 grams) kosher salt
- 1 teaspoon finely chopped fresh sage, basil, thyme, rosemary, tarragon, or other herb)
- 1. Blend the salt and the herb in a spice grinder or with a mortar and pestle until completely combined and the mixture is the same consistency throughout. [Editor’s Note: If you’re making this for a dinner party, you may want to double or even triple the amounts so as to have ample for guests. If you’re using a small mortar and pestle, you’ll need to mix the larger amount in small batches so as to properly pummel the herb into the salt.]
- 2. That’s it. Use immediately or cover tightly and refrigerate for up to a couple days.