Mary's Nest

By 2 Comments

How to Make Homemade Flavored Salt with Fresh Herbs

Watch the Homemade Flavored Salt Recipe – How to Make Herb Salt video

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.

Get Printable Recipe
View Favorite Supplies

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!

How to Make Bouillon YouTube Video
Mary holding two jars of dehydrated homemade vegetable bouillon.

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!

Stay in Touch with Mary’s Nest

  1. Subscribe to My YouTube Channel for Traditional Foods Videos (Free) - When you subscribe, be sure to click on the notification bell that will let you know each time I upload a new video.

  2. Subscribe to Mary’s Traditional Foods Newsletter (Free) - Get a free eBook for signing up: How to Stock Your Essential Traditional Foods Four-Corners Pantry.

  3. Join the Traditional Foods Kitchen Academy (Optional Paid) - For more detailed videos, live streams, and exclusive members-only perks, join my YouTube membership community.

I look forward to having you join me in my Texas Hill Country Kitchen!

Love,
Mary ♥
Print Recipe

Homemade Herb Salts

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.
Prep Time5 mins
Drying time12 hrs
Total Time12 hrs 5 mins
Course: Condiments
Cuisine: Americana
Keyword: Flavored Salt, Herb Salt
Servings: 2 Cups
Author: Mary’s Nest

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

Any herb can be used to make a flavored salt, but keep in mind that some herbs are stronger in taste than others.  Start with small amounts of Rosemary and Thyme when first making herb salts and work up to an amount that is pleasing to your palate. 
There are many varieties of herb salts that you can make.  In addition to adding garlic, you can also try grated onion, grated ginger, and even grated fresh turmeric.
A variety of citrus zest can also be used in addition to lemon zest.  Other options include lime, orange, or grapefruit zest.
For a herb salt that’s perfect for using on lamb, try blending salt with fresh mint and fresh flat leaf Italian parsley.  This combination is a wonderful substitute if mint jelly is not available.
For seasoning greens, such as creamed spinach, try an herb salt that is a combination of salt, flat leaf Italian parsley, and grated nutmeg.
Find this recipe and video at https://marysnest.com/how-to-make-homemade-flavored-salt-with-fresh-herbs/
Copyright © 2020 Mary’s Nest, LLC, All Rights Reserved

Shop for items used in this blog post or video

Favorite Herb Salt Making Supplies

Recommended Reading

Amazon Shop and Shopping Guide

*Affiliates note: As an Amazon Associate I earn from qualifying purchases. My videos and blog posts may contain affiliate links to products and services. If you click through and make a purchase, I’ll receive a small commission. It does not affect the price you pay.

**Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, including text, images, videos, eBooks or eGuides, social media, or other formats, were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched in a video or read on this website. Use caution when following the recipe in this video. The creator and publisher of this video and website will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this website or corresponding video channel.

Reader Interactions

Comments

  1. Carissa says

    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!

    Reply

    • Mary's Nest says

      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

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating