Herbal Sea Salt

Here’s a quick recipe for one of my favorite garden to table recipes: herbal sea salt. It’s so easy to make and is of course a great way to use up herbs, especially perennials that seem to get bigger and bigger with each growing year. I like to make a big batch at the end of the summer and divvy it up into 2 ounce jars that can be gifted to friends and family over the the holidays. You can use any edible herbs to make it, but I’m partial to parsley, thyme, rosemary, sage, cilantro, and mint (just a little!).

Once made, you can use it to elevate any meal from roasted veggies, casseroles, soups, eggs, fish, roasted meats, bread. I also like to toss it on popcorn with melted coconut oil and nutritional yeast. Hope you enjoy!

Ingredients

2 cups sea salt

2 cups fresh herbs

2 garlic cloves, peeled

zest of 2 lemons

DIRECTIONS

Combine the garlic and 2 tbsp of sea salt in the bowl of a food processor and pulse until finely ground. Add the herbs and lemon zest. Pulse until the mixture is like coarse sand. Be careful not to mix so long that it becomes a paste. Transfer the mixture to a rimmed baking sheet and sprinkle with the remaining 6 tbsp of sea salt. Mix well. Spread the salt out on the baking sheet and leave near an open window at room temperature to dry for 3 days. Store in a clean, glass jar with a tight-titted lid for up to 6 months.