Herb Salt Recipes
HOMEMADE HERB SALT
Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 2h5m
Yield 72
Number Of Ingredients 4
Steps:
- Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
- Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 1760 mg
HERBAL SALT SUBSTITUTE
"For those of us who have been told to cut back on salt, this all-around handy blend can give herbal zest to any meal," shares Lorna Wall in Ottawa, Canada. Or put in decorative shakers and use as thoughtful holiday stocking stuffers!
Provided by Taste of Home
Time 10m
Yield 1/2 cup.
Number Of Ingredients 10
Steps:
- In a small bowl, combine all ingredients. Store in an airtight container in a cool, dry place for up to 1 year.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HERB SEA SALT RECIPE BY TASTY
Here's what you need: fresh parsley, fresh rosemary, fresh thyme, coarse sea salt
Provided by Greg Perez
Categories Dinner
Yield 4 cups
Number Of Ingredients 4
Steps:
- Clean the herbs. Remove the leaves from the stems and dry thoroughly.
- Add the herbs and salt to a food processor. Pulse until the herbs are well-chopped but have not broken down into a paste.
- Transfer the herb salt to a resealable glass jar The salt will keep in the refrigerator for up to 6 months. Use for rubs, roasts, stews, soups, finishing salt, etc.
- Enjoy!
HERB SALT
Steps:
- Pulse sage, rosemary, and thyme in a food processor until coarsely chopped. Add salt, red pepper flakes, fennel seeds, and black pepper and pulse to blend.
- Do ahead: Salt can be made 2 months ahead. Store airtight at room temperature.
HERB SALT SUBSTITUTE
This herb salt is similar to Mrs Dash seasonings. I found this on About.com in the spice recipe section and can easily be multiplied. This spice can be used on many savory meals.
Provided by lauralie41
Categories Lactose Free
Time 5m
Yield 1/3-1/3 cup
Number Of Ingredients 13
Steps:
- In small mixing bowl, combine all ingredients and mix well.
- When thoroughly mixed, pour into a glass airtight container and store in a cool, dark place for up to four months.
Nutrition Facts : Calories 300.6, Fat 6.4, SaturatedFat 1.6, Sodium 39.9, Carbohydrate 63.3, Fiber 18.8, Sugar 15.8, Protein 11.3
HERB SALT
Provided by Martha Stewart
Yield Makes 1/4 cup
Number Of Ingredients 4
Steps:
- Combine all ingredients in a small bowl.
HERB SALT
Provided by Alison Roman
Categories Herb Quick & Easy Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 2
Steps:
- Remove thick stems from 10 sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme), then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add 2 cups kosher salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover. Do ahead: Herb salt can be made 6 months ahead. Store at room temperature.
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- In a blender, combine all ingredients. Pulse a few time to integrate the herbs into the salt, being careful not to over-process the ingredients into powder. (Alternatively, mince all ingredients together with a knife.)
- Set oven to its lowest temperature (about 200°F), and dry the salt for 45 minutes to an hour, until dry to touch. Store in an airtight jar at room temperature in a cupboard for up to 1 year.
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4.6/5 (14)Category RecipesCuisine Seasoning MixTotal Time 5 mins
- Blend all ingredients with a mortar and pestle until combined. (If you're using your own dried herbs, remember to remove the stems.) The original recipe said to combine ingredients in a food processor, but I prefer manual control over the "look" of the infused salt.
- Add salt mixture to a clean glass jar and store in a dark, cool place. (Like your kitchen cupboard.)
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- Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though.
- Don’t want to use a food processor? No worries. Simply grab your knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.
- Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.
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