I do sometimes end up with more herbs than I need, so I've taken to experimenting with dehydrating and making herb salts. .
I found these recipes on a vegan blog a few years ago. The other evening when I tried to search for them again, I couldn't find the blog! Luckily, I found a printed copy with my cookbooks. I should note that the amount of salt in these recipes is half of the original. My family has given me feedback that the salts were "too salty."
In all of these recipes, use Kosher or sea salt, not iodized or table salt.
Rosemary Citrus and Parsley Salt
- 2 tbsp minced parsley
- 1 tsp rosemary (leaves only)
- 1 tsp finely grated lemon zest
- 1 tsp finely grated lime zest
- 1 tbsp kosher or sea salt
Fresh Herb Salt
- 1/4 cup dill
- 1/4 cup flat or curly leaf parsley
- 2 tsp thyme leaves
- 1.5 tbsps kosher or sea salt
Lovely Herb Salt
- 1/4 cup curly or flat leaf parsley
- 2 tbsp dill
- 2 tbsp sage leaves
- 2 tsp oregano leaves
- 1 tsp thyme leaves
- 1 tsp finely grated lemon zest
- 1/2 tsp rosemary (leaves only)
- 1.5 tbsps kosher or sea salt
Green Onion and Garlic Salt (I've never actually made this one!)
- 2 tbsp sliced green onion
- 1 tbsp minced garlic
- 1/8 cup kosher or sea salt
For all the salts:
Use a sharp knife or mandolin to finely mince the herbs and zest.
Mix the herbs and zest together and continue to mince until the herbs be indistinguishable from one another. Pour half the salt over the herbs and continue to chop until the salt is worked in. Add the remaining salt and continue to chop until you have a homogeneous mixture.
To dry the salt, you have several options. If you have a dehydrator, spread the mixture on one of the solid plastic trays. If you have a dehydrate feature on your oven, spread the mixture on a baking sheet. Don't have either one? A dinner plate on your counter overnight will do. Either way, dehydrate or dry your salt until there is no moisture left.
Store the dried salt in a sealed container. It should keep for about a year.
