Herbed Salt Mixes

     Several years ago I mixed up quite a few things to use in my kitchen and to also give as gifts. Salt blends and flavored vinegar were a couple of the items I did.   Flavored vinegars and herb/seasoned salt mixes are quite versatile and make such great gifts for those who love to cook.   I thought that today I would share the salt mixes with you and save the flavored vinegar for another day. 

    Herbed salt is nothing new.  You don't have to look very hard in any grocery store to find "seasoned" salts.  The variety is unending!  Most include other ingredients to avoid clumping, settling etc.  These store bought varieties are as much as a year past the date the herbs were picked and added to the mix.  I consider these salt varieties substandard.   Once you make your own you'll never go back to store bought.

    Flavored salts are such a great way to add so much flavor to any meal!  I use mine mostly for meats, soups and stews, tomato dishes etc.  Because salt is a preservative it won't go bad.  It may lose its flavor over time but the longer the salt mixes sit the better they get!  The process isn't hard and you can make up quite a few varieties in a very short period of time.

    If you have a garden and grow your own herbs, using them to make herbed salt is a great way to preserve them for use throughout the year.   If you don't have fresh herbs in your garden you can find them easily in the produce area of most grocery stores.  

    I think it's super important to use a really good quality salt to start.  Several years ago I found this salt and use it almost exclusively.  You can find it on Amazon.

 While you can use sea salt or table salt I do think the quality of the salt makes a big difference.  

  A combination of fresh and dried herbs can be used.  In this recipe I used fresh basil, rosemary, thyme, dried red pepper flakes, dry minced onion and dry minced garlic.  I call it my "Tuscan Blend".   Measurements  and specific ingredients are all a matter of taste.   If you don't like rosemary, leave it out!  If you prefer to do just one herb, you can do that too.  

    Here is a list of a variety of herbs/mixes to get you started.

• Lemon Zest/Orange Zest/Lime Zest
• Basil
• Bay leaf
• Celery
• Cilantro
• Coriander
• Rosemary/Ground Rosemary
• Dill
• Lavender
• Majoram
• Mint
• Parsley
• Thyme
• Tarragon
• Dried Red Pepper Flakes
• Dried Onion Flakes
• Dried Garlic Flakes
• Jalapeno - de-seeded (if using, should be dried in the oven)

    If you use fresh herbs just be sure they are clean and dry before you make your mix.   Some herbs will need the leaves to be removed from the stems.  Rosemary is one such herb.  The woody stem doesn't break down in the mix and no-one wants that in their food!   Cilantro, for example, is an herb where the stems can be used.  

    You'll need a blender (for best blending) but can absolutely make salts without one.  Just add about 1/2 C of salt, then, a handful of herbs, layer more salt and pulse the blender until you reach the level of fine-ness you want the salt to be.    The salt will be "damp" if you use fresh herbs.   If you don't have a blender or grinder to use just mince your herbs as finely as possible.  

     There really are no rules.  You can make your blend as strong or as mild as you like.  (Remember, the salt preserves your herbs.)

    What you keep your salt in is a matter of preference however, it is important to do one of two things before you put it in an airtight container.  I like to leave mine out and stir it several times a day when I walk by it.  It will naturally dry all on its own and can be stored in an airtight container when done.   If you prefer, you can dry your salt in the oven.  Just run it through the blender and then place it on a parchment lined cookie sheet in a 200 degree oven for 30-45 minutes or so, keeping a close eye on it and stirring about half way through so as not to burn your herbs.   

    Store your herb salt in whatever is convenient for you.  I leave mine out on the counter as I use it very frequently and like to add more herbs and salt when I'm getting low.   Ive got a mango bowl on the way that I will keep on the island for use.  

    If you prefer to not dry your salt, either naturally or in the oven, you can store your herb salt in an airtight container in the fridge for 2-3 weeks.  Dried, the salt will last for up to a year.  Technically it will last indefinitely but the flavor will decrease eventually. 

    Here are a few ideas of blends to get you started.  Experiment and you'll likely find your favorite blend.

    For Fish:  Tarragon, Lemon Zest, Dill, 

    For Chicken: Rosemary, Sage, Thyme, Onion, Celery, Parsley

    For Pork: Sage, Rosemary, Onion, Garlic

    For Tomato Dishes and Olive Oil Dips for Fresh Bread: Basil, Oregano, Thyme, Red Pepper Flakes,               Garlic, Onion & Parsley

    For Mexican Dishes: Jalapeno, Cilantro, Garlic, Onion, Red Pepper Flakes.    

Herb Salts are a great addition to your kitchen and are so much better than anything you can buy at the grocery store.  I hope you give it a try.

Until Next Time

~Sue