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.
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
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.]
That’s it. Use immediately or cover tightly and refrigerate for up to a couple days.
Recipe Testers' Reviews
Before testing this recipe for homemade herb salt, I was in the market and saw an entire section of gourmet herb salts for sale—the variety of flavors was expansive and impressive. Seeing these gourmet salts (with their gourmet prices), I began to think about how most people don't realize how easy they are to make at home. This is a great recipe that shows you just how easy the process is. I love sage with its strong earthy flavor that pairs wonderfully with meats, fish, and veggies, especially during fall. I used this round of sage salt on a simple side dish of roasted organic sweet potato rounds. Along with a drizzle of fruity olive oil, the green salt mixture was visually pretty on the orange sweet potatoes and tasted great as well. I would love to try this salt on grilled pork chops or maybe on a batch of crisp roasted chickpeas or maybe a baked white fish fillet. In terms of the recipe itself, I blended the two ingredients together in my mini-prep food processor for 30 seconds; at this point the mixture was homogeneous. I am excited to try this method with some other herbs I have on hand. Next I think I'll try dried lavender salt, and basil salt with some fresh basil from the garden.
Sage salt is such a simple and versatile addition to foods! I used it on sliced tomatoes, grilled chicken, grilled pork chops, and sautéed fresh corn and peppers. Next time I'll be doubling the recipe! I can also see trying this with fresh thyme or rosemary. It was just a great little finishing salt for fresh vegetables and all grilled meats. Just change the herb for whatever is available in your herb garden.