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homemade specialty salt

If you are like most people, you are finding yourself making more meals at home than ever before, maybe even up to three meals a day. Well, I have a wonderful herb salt you can make, store in the refrigerator and use on beef, pork, chicken, fish, eggs, and vegetables. Basically, it is wonderful on just about everything.

Fresh Italian Herb Salt

  • 7 sprigs fresh rosemary
  • 3 sprigs fresh sage
  • 5 sprigs fresh thyme
  • Zest of 1 lemon
  • 2 garlic cloves, peeled and smashed
  • 3/4 cup Kosher Salt

Strip the leaves from the rosemary, sage, and thyme sprigs and place the leaves in a food processor. Add the lemon zest and smashed garlic cloves.

Pour the salt on top and process for 1 minute.

The result will be a lovely green “sand.”

Pour into a jar or use a funnel to pour into several small jars and store in the refrigerator for up to 3 weeks. If you double or triple the ingredients, this salt makes a lovely gift.

Makes about 1 cup

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1 Linda Isbell Gurasich { 04.28.20 at 7:16 AM }

Why is there a 3 week storage time limit? Does the moisture cause it to break down?

2 Linda Hopkins { 04.28.20 at 9:22 AM }

Good morning Linda, Good question. The reason it needs to be stored in the refrigerator and be used within 3 weeks is that the garlic will eventually go bad and the herbs will turn. I am trying a method of drying out a portion of it to see if it would then become shelf-stable and not have a “use by” date. To do this, I have spread a small amount on a sheet pan, I’m leaving it to drying out in the AZ heat and sunshine. I will post my results once I’ve figured that out.

3 Lisa { 04.28.20 at 10:18 AM }

Can’t wait to use this!!

4 Sloane Hansen { 04.28.20 at 10:18 AM }

It smells sooooo good! I got one!

5 kim { 04.28.20 at 1:25 PM }

Very pretty too .

6 Barbara { 05.01.20 at 9:24 AM }

I just love this salt! I used it last night to spiff up a green salad and it knocked it out of the ballpark. Thanks for the terrific recipe. I shall be using it again tonight on the salmon I’m grilling.

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