How to make herb salt in 4 simple steps! Use up those extra herbs or head to the grocery store, your mom’s garden or wherever you get your fresh herbs and try this fun dyi project!
If you are looking for a fun dyi project or a great (useful) homemade gift idea then you might want to learn how to make herb salt! It’s a great way to preserve excess herbs and in turn provide you with a new seasoning in your pantry belt. Herb salt can add a nice finishing touch to many dishes! All you need to make herb salt is well, salt and fresh herbs. In this post I will take you through the process (it’s really very simple) and we will talk about the kind of salt you should use. Let’s do this!
Disclaimer: this post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
What you’ll need to make herb salt
- Kosher salt or sea salt
- Fresh herbs of choice
I used kosher salt to make my herb salt because I was making large batches with plans to give it as gifts and I have a lot of it. My AeroGarden has a TON of fresh herbs (more than I can use and give away) so herb salt was the perfect way to use up the excess. You can use sea salt or a combination of the two.
What kind of herbs should I use?
You can use basically any fresh herb to make herb salt:
- Dill
- Rosemary
- Parsley
- Basil
- Oregano
- Sage
- Cilantro
- Marjoram
- Chervil
- Savory
- Chives
You can also try making different herb blends. Have fun with it!
What kind of salt is best?
I used Diamond Crystal Kosher Salt (affiliate link) to make most of my herb salts. This is what I use on a daily basis for cooking and baking. Aside from using sea salt on my chocolate chip cookies of course 😉
You can also use coarse salt or a blend of the two if you want coarser salt in the end. Sea salt is also good to use, but can be a touch more pricey. Just do not use iodized table salt.
How to make herb salt
Step 1: select herbs
Gather your herbs, wash and dry thoroughly.
Step 2: blend herbs and salt
The ratio I use to make herb salt is 2 parts herbs 1.5 parts salt. For example, 2 cups of fresh herbs and 1.5 cups salt. You can place all of the salt and herbs in the blender at once, but I like to reserve a half cup of salt to mix in after blending. Otherwise the salt is very green and just looks kind of like kinetic sand.
Step 3: dry the mixture
After blending, pour the salt/herb mixture out on to parchment paper. If you are making multiple blends, its helpful to write the herbs used on the parchment paper. Allow this to dry overnight. Leave it out on a counter or table where it wont be disturbed by pets!
Step 4: bottle it up
Once the mixture is completely dry, break up the larger pieces, mix in the reserved salt and place in a clean jar and store for up to 1 year.
Here is a link to the bottles pictured in this post: glass jars with cork lid (affiliate link). They come with the twine and little tags, making it super convenient to make these quickly and efficiently. However, I do want to mention: you really have to push the corks down forcefully in order to secure them, and even then I would still be careful. If you are concerned about that, you might want to try small canning jars instead. I would buy these cork jars again even with the lack of a perfectly secure lid because they are just so darn cute and I really liked having the tags cut/hole-punched and twine ready to go.
A little note about rosemary salt
So I love rosemary and I love rosemary salt but I use a higher ratio of salt to herbs with rosemary. Rosemary is so powerful and I just like to tone down the rosemary a touch. I would do 1 part rosemary, 2 parts salt.
Where to use
You can pretty much use herb salt where ever you use regular salt (except things like cookies of course!). Some ideas include:
- Marinades for meat and fish
- On top of eggs
- Sprinkled in olive oil for dipping bread
- On avocado toast
- In pickled onions
- On roasted veggies
You get the idea! You can use it almost anywhere!
Tried making your own?
If you’ve tried making your own herb salt I’d love to hear about it! Leave a comment/rating below and find me on instagram @thefigjar!
PrintHerb Salt
Preserve excess fresh herbs by making herb salt! A great way to preserve excess herbs and add a special touch to all sorts of dishes. This also makes a fun homemade gift!
- Category: Condiment
Ingredients
- 2 cups fresh herbs (*see notes)
- 1 1/2 cups kosher salt or sea salt
Instructions
- Wash and dry herbs thoroughly.
- Pulse herbs and 1 cup of salt in a blender until well blended. Stir in remaining 1/2 cup of salt.
- Spread mixture on parchment paper and let it dry out overnight.
- Break up clumps of salt with a spoon and place in a clean jar or air tight container for up to one year.
Notes
Rosemary – if you want to make rosemary salt, use 1 cup rosemary, 2 cups salt
Anne
Made these and they are sooooo cute! Can’t wait to give them out as gifts! I actually didn’t have a hard time with the tops and it seems to be pretty secure on my jars bought with the link 🙂 thank you for sharing!
Becky
Oh good! I had trouble with a few but maybe I’m just weak hehe