Thursday, January 9, 2014

How to Make Herbal Salt Blends

homemade herbal salt blend

This is my favorite new recipe, simply blending together dried herbs and sea salt. It's amazingly good and infinitely variable. It's also a delicious way to add more dried nettles to your diet, which are mild tasting and incredibly nutrient rich.

I got the idea from a recipe in the Mountain Rose Herbs catalog, but have made it my own. I always have different herbs on hand- and never follow a recipe to the letter if I can help it. Not having any dried rosemary the first time I made this, I was worried mine wouldn't turn out that great because I used such different flavors, but it was amazing. I'll include both the original recipe, which sounds fantastic, and my first variation, which was very ad hoc and turned out great.

dried herbs for salt blend
This is a perfect way to use your home-dried herbs! Shown here are golden oregano, parsley, and rosemary, all from my summer garden.
Original recipe: 
2 parts rosemary leaf
1 part nettle leaf
1 part dandelion leaf
1 part lemon thyme leaf
coarse sea salt

In a coffee grinder, finely powder each herb. Mix the blended herbs together in one container, and measure the total volume. Add half that volume of salt. Return to the grinder and pulse together to blend.

homemade herbal salt blend

What I did:
2 parts sage
2 parts nettle leaf
1 part oregano
1 part parsley
1 part thyme
coarse sea salt

how to make herbal salt blends
Don't worry if it looks a bit coarse after the first grind. When the herbs are ground a second time, with the salt, they'll become fine powder.

It's so, so good. Use it as you would table salt, to sprinkle extra nutrients and flavor on everything you eat. As you can see from how different the above herb combinations are, you can really use whatever you have. We've also found that we can get away with a lot less salt, so rather than half the total volume being salt, we might use 1/3 or 1/4. It's really more about the herbs!

Herbal salts wrapped for gifts
I made specific flavors that I thought people would like (parsley & thyme for my stepmom, rosemary sage for my brother) and packed them in pretty jars, to go along with Christmas presents this year.

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Write comments
January 10, 2014 at 5:48 AM

You can make delicious sugars as well. Lavendar, pineapple weed and vanilla are ones I use a lot.

February 3, 2014 at 4:32 PM

Great idea! We have loads of fresh herbs and dry some each year but I've never thought to combine them with salt! Would be great on popcorn, kale chips or zucchini chips.

February 7, 2014 at 5:22 AM

This is great. Do you dry your herbs in a dehydrator or the oven? Herbs seem to be the only thing that grows well in my garden, well apart from parsley, basil and coriander which get eaten by slugs and snails in the dead of night.

March 8, 2014 at 2:34 PM

I use a food dehydrator for drying in quantity. I used to hang herbs around my house, but it takes such a long time for them to dry thoroughly that way, and they can get a bit dusty while hanging about. The dehydrator is quick, and I can be more sure of them being dried all the way through, so they won't rot in storage.

July 31, 2016 at 12:10 PM

Really great use of the end of the season extras from the garden!