Homemade 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
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
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.
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.
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- 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.
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