This beautiful homemade seasoning salt is overflowing with fresh herbs, flavorful garlic, and zesty lemon peel. You can use this homemade seasoning salt in so many delicious ways, or give it away as a lovely food gift. Sprinkle it over vegetables or chicken to be roasted, or season pan fried salmon with it, for example.
Salt has been valued since ancient times, with wars waged over salt routes, and many hundreds of miles traveled in search of it. But salt has become a beast of a different sort through the modern refining process. We especially look for unrefined salts that still contain trace minerals and aren’t harshly treated and refined with chemicals. You can use whatever salt you like best, or is available to you. This recipe uses a coarse or kosher salt. Here are two possible unrefined salt choices (some links may be affiliate links): Celtic Sea Salt , Redmond Real Salt (Kosher/coarse)
This specific recipe is an adaption of this Tuscan Salt recipe from The Splendid Table. Ever since I listened to this episode of the podcast, I have meant to make it. Now that I finally have, I have to say that it makes everything taste better! What I love about it is that it take just a few minutes of active time to make, but saves so much time when you are cooking. Instead of having to gather a variety of spices for a single dish, you can just use this to season the whole thing. I made baked French “fries” the other night and used this on it instead of regular salt, and it was so good! We were impressed.
And with something as delicious as this, it would be perfect as a food gift. Packing can be as simple as a cute 4 ounce canning jar. As an aside, if you don’t already, having a microplane zester/grater can be really helpful for a variety of tasks, including zesting lemons for recipes such as this one.
- ½ cup of coarse of kosher salt
- 2 cups of mixed fresh herbs (I used ½ each of fresh sage and thyme and 1 cup of rosemary)
- Zest from 1 lemon
- 4-5 garlic cloves, peeled, and coarsely chopped
- Preheat oven to 250F.
- To measure herbs, place loosely in a 2 cup measuring cup (no need to press down on herbs).
- Place all of the ingredients in a food processor, and blend until the herbs and garlic are well blended, and the salt is finer.
- Spread on a baking sheet, and place in the oven, middle rack. Bake until dry (this will depend on how wet your salt and herbs are - 15-30 minutes should do it. Check about every ten minutes and give a quick stir when checking.
- Remove from oven and cool, and then store in an airtight container.
- While this will be "good" indefinitely, for best flavor, use up within 3 months.
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Kimi this is gorgeous. What a great idea!
Thanks, Natalia. 🙂
This salt makes boiled food very tasty. When you are eating boiled food then you can sprinkle this salt to make your food tasty with their nutrients remains same.
Hi! Newbie question: do you use the stems of the rosemary/thyme/sage? Or pick off and use just the leaves? I’m thinking this is a MUST gift for Christmas this year 🙂 Thanks in advance for your repl y!
Hey Rebecca,
Yes on the rosemary and sage, no on the thyme (unless the thyme stems got woody, then yes on them too!). I think this salt makes a great gift!
do you need to keep it refrigerated?
I only have himalayan salt – think it will work for this recipe?
I don’t see why not! It will look really pretty too. 🙂
Looks great! Can’t wait to try different combinations.
How long does this keep?
I did not like the coarse texture so after drying and cooling a bit I put it in the food processor and pulsed till it
became powdery. Now I can use it in a salt shaker.