Herb Salt
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 :).
