Before getting down on Friday, let’s do this.
Not gonna lie — I’m excited to have a simple weekend project that’s more interesting than a short run followed by collapsing on the couch after a Target stop, or before eating nachos and drinking margaritas.
DIY herb salt! We’re not making salt from scratch, but we are turning fresh herbs into a fragrant, versatile seasoned salt. It feels fancy and domestic, and it’s an easy way to use up an overflowing garden.
I was planning to share quadruple vanilla donuts, but the herb salt happened and I needed you to know about it ASAP — especially if your herbs are out of control too. Even my partner insisted I talk about it. Seriously, I could probably build a hut with the amount of rosemary and basil I have right now.
Here’s a little secret: I dried my herbs in the microwave. It’s quick, low-effort, and perfect when you’re impatient or forgetful. If you prefer, you can air-dry or oven-dry them over several days, but the microwave method is a great shortcut. I followed a simple technique of microwaving the leaves between paper towels in short bursts until dry, then letting them rest for a bit.
I also added a spoonful of garlic powder because garlic makes everything better — optional, but highly recommended.
I combined several herbs, even a little mint, because I like the layered flavor. You can also make single-herb salts — basil salt, rosemary salt, or lavender salt — which make lovely gifts. Doing this now saves you from buying herbs later when they may be out of season.
My favorite use so far? Sprinkled on buttered popcorn.
Super Easy DIY Garden Herb Salt
1
makes about 1/2 cup
30 mins
Ingredients
- Herbs of your choice — a small handful of each (examples below)
- Rosemary
- Basil
- Thyme
- Oregano
- Parsley
- Chives
- Cilantro
- Sage
- Mint — just a few leaves
- 1/2 cup coarse sea salt
- 1 teaspoon garlic powder (optional)
Instructions
- Gently strip leaves from the stems and spread them in a single layer on a paper towel-lined plate. Cover with another paper towel and microwave in short bursts — start with 1 minute, then continue in 20–30 second intervals — until the leaves are fully dry. Let them rest for about 30 minutes.
- Crush the dried herbs into small flakes using a mortar and pestle, or pulse briefly in a food processor if you have a larger amount. You should get about 2–3 tablespoons of dried herb flakes.
- Stir the herb flakes together with the coarse sea salt and optional garlic powder until evenly combined. Store in an airtight jar and use as desired.
Did you make this recipe?
If you try it, share a photo and tag it with your usual channels. I appreciate you so much!
This is simple, flavorful, and incredibly useful — give it a try!