I’ve been experimenting with various salt blends by adding different types of herbs and by using different herb to salt ratios. However this classic rosemary and sage blend secured its place in my kitchen. To prepare this blend all you need is salt and dried herbs. There are several methods to dry herbs: in a dehydrator, in the oven or leave those drying on a paper towel for several days. I use most of the times the last-mentioned method but when in need to make herbal salt blend urgently I make use of the oven. Dehydrator is still on my wish list to buy.
- 1 cup mix of fresh rosemary and sage herbs
- ½ cup sea salt
- Preheat the oven to 160F.
- Wash and pat dry the herbs and arrange them in a single layer on a baking sheet.
- Place the herbs in a centre rack of the oven and leave the oven door slightly open as air circulation is essential to the drying process. Drying time will vary but can take anywhere from 2 to 4 hours, therefore don't forget to check on herbs from time to time to ensure that they don't overdry.
- Once the herbs are dried transfer them in a spice grinder and grind into thin powder.
- Mix in the powdered herbs to the sea salt. Alternatively add the sea salt to the grinder after the herbs have been processed and mix together.