Seasoned Salt with Fresh Herbs

seasoned salt

a great way to preserve your herbs and save on salt at the same time:)


  • – 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)


  1. Wash herbs ( I used for the recipe 2 cups parsley and 1 cup basil)
  2. Dry thoroughly
  3. Remove coarse stems and any discolored leaves
  4. 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.
  5. Store the herb mixture in a glass jar to let the flavors meld.
  6. 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.