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This homemade Herb Salt recipe is simple to make, customizable, and a great way to preserve fresh herbs for up to 2 years. Use it to finish roasted vegetables, brine your holiday turkey, or sprinkle over buttered popcorn for a burst of herb flavor.
Better yet, it makes a thoughtful and practical DIY gift for friends and family. Just package the salt in a small, labeled spice jar.
Every year, right before our first frost, I give my herbs a final haircut and make Herb Salt. Typically I Hang Dry Herbs, but mixing them with salt is an easier winter preservation method for me. Plus my favorite thing is how you can create a variety of blends like Italian, Herbes de Provence, Ranch, and meat-specific blends.
This Herb Salt also makes a thoughtful gift that people can actually use. I put it in small spice jars with a handwritten label that reads “herb salt – made with herbs from my garden – 2025.” Everyone raves over it and I love how it’s affordable, personal, and more meaningful than a store-bought gift.
For another homemade food gift, try my Cinnamon Candied Pecans, Vanilla Bean Sugar, or this Cranberry Shrub that you mix with sparkling water.
Video Tutorial:
Herb Salt Ingredients
Here’s everything you will need to make this recipe and a few important notes.
- Coarse Salt: Feel free to use your favorite coarse salt, I prefer Himalayan sea salt.
- Fresh Herbs: These can be fresh out of your garden or store-bought. You’ll also want to wash and dry them completely before making your herb salt.
In addition to these ingredients you’ll also want to grab a baking sheet, spice jars for storing, and something to blend the herbs and salt together. I use my small food processor, but a spice grinder or high-speed blender will work too.
Salt Blends
A basic Herb Salt would be one individual herb of your choosing paired with the salt. If you’re wanting to combine herbs and make something unique, I have a few suggestions.
My favorite is a pork and beef blend with rosemary, thyme, and sage. This is what I made and what you see pictured. It’s honestly my favorite for burgers, steaks, stews and soups. Others include:
- Italian: oregano, basil, rosemary, thyme
- Herbs de Provence: basil, marjoram, parsley, rosemary, tarragon, thyme
- Ranch (or Fish Blend): parsley, dill, chives
- Chicken Blend: sage, thyme, marjoram, rosemary
- Greek: parsley, oregano, dill
How to Make Herb Salt
1. Blend and Spread. Chop the herbs in a food processor, add the salt, and then pulse together the two until combined. Spread the mixture onto a parchment lined baking sheet.
2. Dry and Store. Bake for 25 to 30 minutes, or until dried. Store the Herb Salt in a spice jar for up to 2 years.
Find the complete recipe instructions with measurements below.
Get Creative With How You Use Your Herb Salt
There are so many fun ways you can use this. I primarily use it as a finishing salt for my roasted meats and vegetables because it adds a burst of flavor. Other options include,
- sprinkling it over buttered popcorn for gourmet flavor
- brining your holiday turkey
- add it to your fresh veggies to enhance them
- rim cocktail glasses with it to amp up margaritas and Bloody Mary’s
- add it to compound butter for added herb flavor
- use it as a base for homemade seasoning salt blends
I also love to gift this herb salt! Package it in small jars with a handwritten label and recipe card for a thoughtful homemade present. It’s also an affordable way to share something special that friends and family can use in their everyday cooking.
Frequently Asked Questions (FAQ’s)
More Herb-Packed Recipes To Try
Herb Salt
EQUIPMENT
- baking sheet - lined with parchment paper
- food processor - blender or spice grinder, I use this one
- 2 spice jars - 4 ounces
INGREDIENTS
- 2 cups fresh herbs - washed, dried, and leaves removed from stems *
- 1 cup sea salt - coarse
INSTRUCTIONS
- Preheat oven to 250 °F. Line a baking sheet with parchment paper and set aside.
- In a food processor, chop the fresh herbs (leaves only) until broken down very fine. Add the coarse sea salt and blend until the two are combined and the salt has broken down into a fine consistency. NOTE: This may take several minutes depending on the power of blender and sharpness of blades.
- Spread herb salt mixture onto the prepared baking sheet. Bake for 25 to 30 minutes until no moisture is left in the herb salt. Allow it to cool until room temperature.
- Store in an airtight, glass spice jar or container for up to 2 years. It is best kept in a dry, dark, and cool spot.
VIDEO
RECIPE NOTES
- If fine ground salt is used, be cautious on step 2. Only blend the herbs and salt together until combined or the salt will become dust.
*HERB SALT BLENDS
- Beef and Pork Blend: rosemary, thyme, sage
- Italian: oregano, basil, rosemary, thyme
- Herbs de Provence: basil, marjoram, parsley, rosemary, tarragon, thyme
- Ranch (or Fish Blend): parsley, dill, chives
- Chicken Blend: sage, thyme, marjoram, rosemary
- Greek: parsley, oregano, dill
- Add citrus peel, peppercorns, dried minced onion and garlic for another level of flavor.
HERB SALT USES
- gift it to friends and family
- sprinkling it over buttered popcorn for gourmet flavor
- brining your holiday turkey
- add it to your fresh veggies to enhance them
- rim cocktail glasses with it to amp up margaritas and Bloody Mary’s
- add it to compound butter for added herb flavor
- use it as a base for homemade seasoning salt blends
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Love this!