Before winding down on Friday, let’s get one simple thing done.
I’m honestly a little excited to have a weekend project that’s more interesting than attempting a morning run and then collapsing into the couch after a Target stop—possibly before nachos and margaritas show up.
DIY salt! Well, sort of—no, we’re not making salt from scratch. We’re drying and crushing fresh herbs, mixing them with coarse salt, and turning them into an easy, fragrant finishing salt. It feels fancy and domestic in the best way, and makes small homemade gifts totally doable.
I meant to share quadruple vanilla donuts today, but I made this herb salt and had to tell you about it right away—especially if your garden is overflowing too. Even Eddie said, “You have to talk about the herb salt.” So here we are.
If you’re anything like me, you may have enough rosemary and basil to build a tiny hut. I was definitely overrun and needed a practical way to use it.
Here’s the little secret: I used the microwave to dry the herbs. Yes, the microwave. It’s fast, simple, and perfect for impatient or busy people who don’t want to wait days for herbs to air-dry. I followed steps similar to those recommended by Serious Eats, and it worked like a charm. If you prefer, you can of course air-dry or oven-dry your herbs over time.
I also added a spoonful of garlic powder because garlic just makes everything better—optional, but highly recommended.
I blended several herbs together—rosemary, basil, thyme, oregano, parsley, chives, cilantro, sage, and a touch of mint—because I love the complexity. But single-herb salts are equally wonderful: basil salt, rosemary salt, or lavender salt each offer a distinctive flavor and make lovely, small gifts.
This herb salt is versatile: sprinkle it on buttered popcorn, roasted vegetables, grilled meats, avocado toast, or anything that needs a fragrant, salty lift.
Super Easy DIY Garden Herb Salt
Yield:
1
makes about 1/2 cup
30
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Ingredients
- Herbs of your choice — I dried a small handful of each
- 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
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Remove the leaves from their stems and spread them in a single layer on a paper towel-lined plate. Cover with another paper towel so the leaves stay flat and microwave for 1 minute, then check. Continue in 20–30 second increments until the leaves are dry. Let them cool and rest for about 30 minutes.
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Crush the dried leaves with a mortar and pestle until they form small flakes. A food processor can work if you have a large quantity, but for small batches the mortar and pestle gives better control. This should yield about 2–3 tablespoons of dried herbs.
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Combine the crushed herbs with the coarse sea salt and garlic powder, if using. Stir well, then store the herb salt in an airtight jar. Use liberally to finish dishes.
Snack
American
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I appreciate you so much!
This is delightfully simple and versatile. Try it and enjoy the extra fresh flavor.