Herbed salt simply spices up any food
Herbed salts are a fantastic way to spice up pretty much any food. They are simple, relatively quick to prepare, can keep for months and, when used moderately, they can also be beneficial to your health.
Not only does your body need unprocessed salt to survive, salt acts as a carrier of flavor for the herbs which will provide additional health benefits in their own rites. A traditional Tuscan herb salt uses a 50/50 combo of fresh rosemary and sage leaves. A Provencal herb salt on the other hand, adds a touch of lavender to a mixture of thyme, rosemary and savory. Or, if you’re feeling more adventurous, try your own mixture of herbs and see what you come up with. Try a combo of mint, lemon grass, cilantro and ginger, or play around with a mixture of parsley, sage, rosemary and thyme – the possibilities are endless!
1 or 2 cloves of garlic
1 tablespoon of Himalayan or sea salt
1/2 cup of fresh herbs, leaves only
Begin by crushing and peeling each garlic clove. Garlic can have a sprout in the center, which can be bitter, so it is a good idea to remove and discard the sprout if there is one.
Next, rake your salt and garlic into a pile on a cutting board. Use a chef’s knife to mince the garlic, blending it with the salt as you work. Make a separate pile of herbs on the cutting board and chop them coarsely. Combine the two piles and chop them together until you have a mixture that is the texture of coarse sand.
Lastly, spread the herb salt into a thin layer on a baking sheet and leave it near an open window for a couple of days to dry.
Once dry, add a little to a well balanced meal and store the rest in a clean, dry jar.