Herb Salt

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.

A mortar partially filled with herb salt and a pestle and two sprigs of fresh sage leaves lying beside it.

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.

Herb Salt

  • Quick Glance
  • (1)
  • 5 M
  • 5 M
  • Makes about 1 tablespoon
5/5 - 1 reviews
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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.

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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.

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  1. My sisters taught me to make a version of this with 6:1 ratio of herbs (sage, rosemary) to kosher salt. Also some fresh garlic. Blitz or finely chop herbs and garlic with a little salt but add most of the salt afterwards so it stays in large flakes. Spread out on a sheet and let dry for 2 days. Keeps well in a jar. Great on so many things. Our favorite is to use as a dry rub/brine on chicken, rubbing some on breasts under the skin. Let sit in refrigerator 1-2 days if possible (a la Judy Rogers) and roast at high heat. Absolutely the most moist and flavorful chicken you’ll ever have.

    1. Love the simple ratio to remember, candace, thank you for taking the time to share that! And yes, we adore the Judy Rodgers approach to roast chicken. We learned so much from her…

  2. Why couldn’t the fresh herbs be sun dried (or dried another way) and then mixed with salt—should last indefinitely if kept away from moisture or contaminants.

    1. Dan, I like the way you’re thinking. We haven’t tried that ourselves so I’m a little hesitant to recommend it just because we haven’t tried it. It should work. My only caveat is, as you mention, it’s important that the herbs be completely dry so as not to bring bacteria to the herb salt.

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