Herb Salt

source recipe

We’ve tried rosemary + sage (excellent!), basil + oregano (good), sage + oregano (great), and sage + basil (great). We used herbs that had been in the freezer, with the hand-chopping method.

We use these often when we’d normally be sprinkling salt on something to make it extra tasty.

Some things that we’ve done that have worked particularly well:

  • Salting mashed potatoes with herb salts produces a very nice flavor
  • Roasted vegetables
  • As part of a dry rub for Beef, fish, chicken, etc.
  • On eggs or buttered toast
  • grains (rice, quinoa, etc.)

Some notes on quantity: For mass production, you usually want to measure the quantities by mass, not by volume. Here are some mass conversion values:

  • 2 cups sage * 1.2 oz/cup = 2.4oz ~= 68g
  • 2 cups thyme * 1.6 oz/cup = 3.2oz ~= 90g
  • 2 cups rosemary * 2.4 oz/cup = 4.8oz ~= 136g
  • 4-5 gloves garlic * 3.5g/glove ~= 20g

For food processor efficiency reasons, we usually make a scant double batch and use these quantities:

  • 30g garlic
  • 3/4 cup sea salt
  • For herbs, 2 of the following 3 options: 60g sage, 60g thyme, 90g rosemary

This makes about 4 8-oz jars, each about 3/4 full, and will last quite a long time :).