Herb Salt | Midwest Living

Herb Salt

Herb Salt

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  • Yield: 1/2 cup
  • Prep 20 mins
  • Stand 48 hrs to 72 hrs

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If you have a bounty of herbsl in your garden, harvest several cups to make simple herb salts that can be sprinkled on meat, fish, vegetables or eggs. We especially like salt made with just basil. Packed in small jars, the salts make great gifts.


  • 3 cups loosely-packed fresh herbs (such as sage, basil, rosemary, and/or thyme)
  • 1/2 cup kosher salt
  • 3 -4 cloves garlic, chopped


  1. In a food processor bowl combine herbs, salt and garlic. Cover and process, half at at time, until mixture forms a powder. Spread on parchment lined baking sheets, discarding any remaining pieces of herbs. Loosely cover with plastic wrap. Let dry at room temperature in a cool dry place for 3 to 5 days or until dry.
  2. Transfer salt mixture to a food processor. Cover and process until mixture forms a powder. Transfer to an airtight storage container and store at room temperature for up to 1 month.

Nutrition Facts

(Herb Salt)

iron (mg) 0, vit. A (IU) 280, calcium (mg) 10, pro. (g) 0, Thiamin (mg) 0, vit. C (mg) 1, Fat, total (g) 0, cal. (kcal) 2, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, Folate (µg) 4, Polyunsaturated fat (g) 0, sugar (g) 0, Potassium (mg) 17, fiber (g) 0, sodium (mg) 1968, sat. fat (g) 0, Riboflavin (mg) 0, chol. (mg) 0, Monounsaturated fat (g) 0, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 0, Niacin (mg) 0

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