Making herb salt is an easy way to preserve fresh herbs from your garden this summer. I’ll show you how to make herb salt and how to customize the recipe to your liking.

If you are growing an herb garden like I do every year, you know that herbs produce abundantly and prolifically.

Plus, the more you pick, the more the herbs will grow and produce new leaves, which is fantastic because nothing beats the flavor of fresh and fragrant herbs.

And when you have so much of it, what better way to dabble in food preservation than by making gourmet herb salt to use all year round!

It’s quick and easy to make, absolutely delicious, and also makes a great gift.

I made a huge batch of basil, rosemary, and sage salt to give to friends and family one year for Christmas and they loved it.

Homemade herb salt is a great way to make the most of your summer herb garden.

What Herbs Can I Use for This Recipe?

Any herb will work for this recipe. Just choose your favorites to start, and then fine-tune your recipe as you like.

Some herbs you can use include:

Parsley
Dill
Rosemary
Sage
Oregano
Thyme (lemon thyme is my favorite)
Cilantro
Basil (cinnamon basil is so fragrant)
Lavender
Chives
Marjoram
Tarragon

Sky’s the limit.

If you want to add a bit of citrus, you can also add fresh lemon, lime, or orange zest.

You can choose just a single herb or make blends. I personally think blends are more interesting.

My favorite blends are:

Sage, lemon thyme, and rosemary
Basil, oregano, chives, and parsley
Lavender, sage, and thyme

I’ve also just taken handfuls of nearly every herb I have a surplus of and made herb salt with them and it has turned out well.

Just note that mint, lavender, and rosemary are very strong and can overpower a blend, so use sparingly if you want to be able to taste the other herbs you’ve added to your mix!

How to Make Herb Infused Salt

You will need the following tools and ingredients to make one batch of herb salt:

2 cups of your favorite fresh herbs
1 cup of coarse sea salt, or your favorite flaky salt
Blender or food processor
Knife and cutting board (optional)
Baking sheet or large plate
Air-tight jar

Step 1: Harvest Fresh Herbs

The best time to harvest herbs is in the morning before the heat of the day when their essential oils are the strongest.

Strip leaves and/or buds from the stems and discard any leaves or flowers that are dead, discolored, or have spots.

Wash your herbs and let them dry on a clean kitchen towel before moving on to the next step. A salad spinner can also help remove excess water quickly.

You don’t want the herbs to be dripping wet.

Herbs and sea salt in a food processor for making herb salt

Step 2: Chop and Process

Coarsely chop or rip your herbs before placing them in the blender or food processor.

Cover with one cup of salt and pulse until you have a coarse mixture.

It should look a bit like wet sand.

Take a deep breath of the freshly chopped herbs. Mmmm… it’s wonderful!

You can chop the herbs by hand if you don’t have a blender or food processor. Add the salt as you chop to start infusing it with your herbs.

Step 3: Air Dry the Infused Salt

Spread the herb salt on a tray and let it dry before transferring into a clean, air-tight jar.

Drying the herbs and salt completely will allow you to store this mixture at room temperature.

I have seen others skip the drying process and move the herb salt immediately into a jar and put it in the fridge. They shake the jar every few days for the next two weeks and keep the salt in the fridge.

I haven’t done this myself, but just make sure to keep it refrigerated.

Freshly made herb salt drying on a parchment paper lined baking tray

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How to Store Herb Salt

I like keeping bulk jars of herb salt in Mason jars in my pantry. But I also keep a smaller jar of whatever flavor I’m into in my kitchen next to my regular sea salt.

I used jars with wooden lids like these and made a custom label to give as Christmas gifts last year.

How Long Will Herb Salt Last?

Until it’s gone.

But seriously, salt is a preservative, so your herb salt will last a very long time. I would try to use it up within a year for the best flavor.

How to Use Herb Salt

I like to use herb salt as a finishing salt to get the best flavor from the delicate herbs.

These are a few ways I’ve enjoyed cooking with my homemade herb salts:

on eggs over easy, scrambled eggs, and hardboiled eggs cut in half
topping for popcorn
mixed with olive oil as a bread dip
on top of avocado toast
mixed with whipped cream cheese as a spread for cackers
a final seasoning on chicken, pork chops, and steak
on roasted potatoes and vegetables

So basically, I put it on top of everything!

That’s the best thing about making your own herb infused salt; you can use your favorite herbs in the mix and make it unique to your own tastebuds.

Did you make this recipe? Leave a comment below and let me know what herbs you used!

Homemade Herb Salt

This easy recipe is a great way to preserve fresh herbs from your garden. Use as a finishing salt on top of eggs, roast vegetables, meat, popcorn, and more.

Author: Karen

Ingredients

2 cups fresh herbs
1 cup sea salt

Instructions

Wash and dry herbs. Remove stems and dead or discolored leaves.
Roughly chop herbs (optional) and place in food processor or blender. Cover with salt.
Process until herbs are finely chopped and mixture resembles coarse, wet sand.
Spread herb salt on a parchment-lined baking sheet or baking dish to dry.
Let air dry completely. Stir occasionally until dry. Then transfer to an air-tight container. Store at room temperature for up to one year.

Notes

Use any single herb or blend of herbs you like. Include fresh citrus zest if desired. You may mix in additional dried herbs after the herb salt has dried.

How to Make Easy Herb Infused Salt with Fresh Herbs