Today I present to you a seasoned salt recipe that can help you reduce your overall sodium consumption. This recipe is NOT for you if you are on a salt-free diet. Again I’ve produced a short “how to” video for you. You’ll find it at the end of this blog post.
There are many different ways to make homemade seasoned salt. Some folks dry the mixture before jarring, others layer whole herbs and spices in salt, etc.
Some use affordable dried herbs bought in discounters and process them together with coarse salt in their food processor.
In general, I love this quick and inexpensive idea, but the problem is that most of those herbs are not as clean as you might think. Greenpeace detected high levels of toxic pesticides, especially in Chinese herbs. But also with herbs of other origins – as long as they are not organic grown – you never know for sure. Organic, pesticide-free dried herbs, on the other hand, don’t come with a cheap price tag.
I like the following method because it’s easy, fast and I can use fresh, organic herbs from my garden or those sitting on my kitchen window.
The best of it, these herbs can last up to 6 months, as the salt acts as a preservative. Read below how you can easily make it.Print
Seasoned Salt with Fresh Herbs
a great way to preserve your herbs and save on salt at the same time:)
- Prep Time: 15
- Total Time: 15
- – 3 cups herbs (parsley, basil, lovage, rosemary, oregano, sage, thyme, marjoram etc.)
- – 1/2 cup coarse sea salt
- ( a great ratio is 1 portion salt and 6-7 portions herbs)
- Wash herbs ( I used for the recipe 2 cups parsley and 1 cup basil)
- Dry thoroughly
- Remove coarse stems and any discolored leaves
- Place the salt and herbs in a food processor and process until you have a coarse grind (Heads up: Don’t make puree or paste!) In my case this was 5 seconds on medium speed. You can also simply cut the herbs with your knife and cutting board.
- Store the herb mixture in a glass jar to let the flavors meld.
- Place it in the fridge for at least a week and give it a shake every day or so.
- Your herbs should last 6 months in a dark place,
- or even longer as the salt acts as a preservative.
Use your homemade herb salt in any recipes that would benefit from an extra punch. Use it in your self-made salad dressing, mix it in your cottage cheese, sprinkle it in stews, rub it on roasts, slather it on your chickens before roasting them…
As it is very salty start by using it 1:1 for the salt in your recipes and you will save salt in the long run.
TIP: Self-made herbal salt is also a great gift idea, especially when layered.
How to make seasoned salt – short video
Check out my short video to see how easy it is to make homemade herb salt. Enjoy!
What are your favored herbs for this recipe?
Just let us know your favorite salt blend in the comment section below and how you use it.