1/4 cup fresh herbs, washed, dried and chopped
*1/4 cup coarse salt (preferably natural sea salt)
1 clove garlic, optional
Pulse salt and herbs in a coffee grinder until well combined.
Alternatively, place into a mortar and pestle and pound until mixture is well combined.
Feel free to double or triple this recipe. For longer storage, thoroughly dry the herb salt in your oven. After your herbs and salt are well blended, spread the mixture on a large cookie sheet. Place in a 200ºF oven for 30-40 minutes, or until the salt mixture if dry. Stir the mixture every 10 minutes to break up any lumps. Do not allow the salt mixture to brown. When salt has cooled, transfer to a clean airtight container (preferably glass). Dried salt will keep indefinitely.
Rosemary salt is particularly good served over roasted asparagus or with Crispy Roasted Green Beans.
*BONUS RECIPE: To make herbal sugar, simply substitute sugar for salt.
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