Herbal salts are a great way to incorporate the medicinal properties of herbs into your dishes. They’re also wonderful to add finishing touches to many drinks. Holiday season is a great time to try making your own, as they make simple and delightful gifts.

Choosing your salt

When choosing your salt, aim for a sea salt that is more course than fine. As you blend your salt with your herbs, the salt becomes finer and finer, so starting with course salt to start is recommended. My top choice is Celtic Sea Salt, which you can source from a local health food store or online. Remember to buy a large quantity—if you’re putting the energy into making salts, you might as well make a large batch. 😉

Choosing your herb

This is my favorite part when creating these salts. The possibilities are truly endless, but my go-to is whatever I have an abundance of. You can consider choosing herbs which have flavors that you can imagine yourself reaching for over and over again. Also, get creative with it! You can add multiple ingredients into your salt. Love Rosemary? How about putting a spin on it and adding in some dried lemon zest. Or how about raw cacao powder with a little bit of dried chili? You can choose a common culinary herb, or stretch your imagination and create a new blend.
 

Herb to Salt Ratio

When measuring out your herbs and salt, there is wiggle room for your preference. I like to follow a 1:1 - 1:2 ratio, depending on what I’m blending. For culinary herbs choose 1 part sea salt to 1-2 parts herb. It’s really up to you how potent you want your salts to be.
 

Important tips

Make sure your herbs are completely dried out. This goes for using citrus rinds, chili peppers, or anything else you may add. You want to minimize the presence of water at all costs, so your salts don’t go rancid and have a longer shelf life.

Use a small food processor or herb grinder. A coffee grinder works too, just make sure you clean it well beforehand, unless you’re making espresso salts…yum! Pulse the salts until the herbs are finely broken down and the salt is a fine consistency, but not too powdery.

Store in an air tight container to lock in the flavors.
 

I hope you enjoy. Let me know any fun blends you create and how they turn out!

Love and blessings,

Katie