Herbed Salts

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by Kristina Domitrovich // photos by Lindsay Pace

Create a Custom Combination:

Rosemary Salt
1/2 cup kosher salt
1/2 cup rosemary, stems removed

Fresh Italian Blend Salt
1/2 cup kosher salt
1/2 cup basil leaves
2 sprigs thyme, stems removed

Dill Salt
1/2 cup kosher salt
1/2 cup dill

Bright Cilantro Salt
1/2 cup kosher salt
1/2 cup cilantro
Zest of 2 limes


Directions: In a food processor, add the herbs first, followed by the salt. Pulse for 10 seconds, about 4-5 times, until desired consistency. Use immediately, or spread evenly on a flat surface to dry overnight before bottling.*

*We used coarse kosher salt for all of our herbed salts, but feel free to experiment with other types of salts.

Suggested pairings: Try the rosemary salt as a poultry seasoning. Add some fresh Italian blend to a shallow dish of oil and pepper to pair with bread. Add dill salt and some lemon juice to Greek yogurt for a quick Tzatziki-like veggie dip. Season tortilla chips with the bright cilantro salt to pair with guacamole and salsa.

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