Use this Homemade Flavored Salt Recipe to make Herb Salt. You can preserve your fresh herbs with this recipe to enjoy their flavors and nutrition throughout the winter months. Plus, making these flavored salts yourself saves money and tastes so much better than any store-bought seasoned salt.
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Table of Contents
How to Preserve Herbs
There are lots of ways to preserve herbs, including:
- Drying herbs
- Submerging herbs in olive oil
- Freezing herbs
But none of these ways is as tasty as turning them into a delicious flavored salt! I share a printable recipe that gives you all the steps you need to take. Best of all, the recipe is versatile, and you can experiment with whatever herbs you like to create your own herbal house seasoning.
The Best Flavored Salt Ratio
There are various ways to make herb salts, but I have found that the best ratio is one part fine ground salt to two parts fresh herbs. This ratio creates a rich herbal-flavored salt. But you can certainly use a one-to-one ratio if you prefer a more mild-flavored salt.
Other Additions for Flavored Salt
The nice thing about making your own flavored salts is that you don’t have to stop at herbs. You can also add garlic, onions, ginger, citrus zest, pepper flakes, and more! The combinations are endless.
And you don’t have to make just one flavored salt. Try a variety. Your creations will be incredibly shelf-stable thanks to the high salt content. They’ll last in your pantry almost indefinitely!
Related videos
Now that you know how to make herb salts, try your hand at making bouillon powder, which is another shelf-stable item for your pantry. You’ll never need to buy bouillon cubes again!
If you’re looking for the types of vegetables and herbs that I grow in my garden, the following videos show you how to regrow kitchen scraps and how my son and I planted a garden together with those scraps.
And while you’re making salts for your pantry, try this recipe for making citrus salts and sugars too!
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Homemade Herb Salts
Ingredients
- 1 cup Fine ground salt If using coarse ground salt, increase quantity to two cups
- 2 cups, packed Fresh herbs See "Recipe Notes"
- 1 clove Garlic, with skin on, optional
- 1 tsp. Lemon zest, optional
- 1/2 tsp. Red pepper flakes, optional
Instructions
- Using a food processor or blender, pulse garlic (if using) with a small amount of salt for 10 seconds.
- Add half the amount of herbs and half the amount of salt and pulse for 30 seconds.
- Add additional aromatics, if using (zest, etc.), and also add all remaining herbs and salt and pulse for 1 minute. Stop after 30 seconds and scrape down sides of processor bowl or blender
- Transfer herb salt to a parchment-lined baking sheet and allow it to dry. This process can be done in an oven with only the pilot light or electric light turned on. This will take approximately 10-12 hours.Alternatively, herb salt can be allowed to air dry. This will take a few days. Periodically toss the herb salt to make sure that it dries evenly.
- The herb salt can also be dried in a dehydrator. If the herb salt does not contain garlic, dry the salt at 110°F for approximately 10-12 hours but check the salt at 4 hours as it may dry quicker depending on the type of herbs used.If the herb salt does contain garlic, dry the salt at 125°F for approximately 10-12 hours, but check the salt at 4 hours as it may dry quicker depending on the type of herbs used.
- Once dried, store salt in a jar or crock at room temperature. It is shelf-stable and does not need to be refrigerated. Your herb salt will stay fresh for at least one year.
Video
Notes
Shop for items used in this blog post or video
Favorite Herb Salt Making Supplies
- Baking Sheet
- Food Processor
- Spatula
- Cutting Board
- Chef’s Knife
- 2-Cup Glass Storage Jars with Lids
- 1-Cup Glass Storage Jars with Lids
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Hello – love your content. Had a quick question. I just made some basil salt but it’s not “basil-y” enough after drying. Can I add more fresh basil and re-dry the salt?
Thank much!
Hi Carissa, Definitely! This is a real process of trial and error because herbs can vary in their flavor strength depending on the conditions in which they were grown. Add more and hopefully you will get a great basil flavor. Love, Mary