Homemade Herb Salt Recipe (2024)

59 Comments | Jill Winger | Last Updated: January 30, 2024

Nothing, and I mean NOTHING…

Compares to the flavors of fresh herbs picked footsteps from your door.This morning I tip-toed out on my front deck to pick fresh sage leaves for the pork chop recipe I was putting in the crockpot, and momentarily mourned the fact I can’t enjoy those flavors all year long…

The first thing I’m doing once our home addition project is complete is setting up some windowsill herb gardens so we have fresh herbs all year long. (Previously,my south-facing windows have not been conducive to growing stuff…)

Herbs seem to either be feast or famine. I either have an obscene amount of fresh parsley, or none all all. There are plenty of different ways to preserve fresh herbs for later, but I recently stumbled upon a technique I hadn’t previously used (I know, I must live under a rock, huh?)

Preserving herbs in salt is an old method that works beautifully for two reasons:

a) it’s fast and easy

b) it’s delicious

What more do you need? Although I’ll still probably dry my herbs or save them in oil, this is officially my new favorite way to preserve herbs.

The Best Herbs for Herb Salt

Honestly? Anything will work. My herb salt is pretty heavy on the parsley, because I have parsley coming out my ears, but I also toss in handfuls of whatever else I have growing. Just think about the herbs you like to eat together, and make your custom herb salt blends according to what your palate prefers. Here are a few good options, but the sky’s the limit:

• Parsley
• Dill
• Mint
• Oregano
• Sage
• Thyme
• Cilantro
• Rosemary
• Basil

Homemade Herb Salt Recipe

• 3 loosely-packed cups of fresh herbs of your choice (see list above)
• 1/2 cup coarse salt (I use and love this one)

Wash the herbs and remove coarse stems and any discolored leaves.Dry thoroughly.

Place the herbs and salt in a food processor and pulse until you have a coarse grind. Be careful not to make a paste or puree, though.

Don’t want to use a food processor? No worries. Simply grab your knife and cutting board and go crazy. Coarsely chop the leaves, then add the salt on top and continue to chop the salt/herbs together until you have a coarse, uniform mixture.

Place the herb mixture in a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Give it a shake every day or so.

Store in the fridge. The salt in this recipe acts as a preservative, so your herbs should last 6 months, or even longer.

Use your homemade herb salt in any recipes that would benefit from an extra punch. Obviously, it is very salty, so I would start by using it 1:1 for the salt in your recipes. Rub it on roasts, sprinkle it in stews, slather it on your chickens before roasting them… You get the idea!

Homemade Herb Salt Recipe Notes:

• Use coarse sea salt, kosher salt, or canning/pickling salt for this recipe. This is the coarse sea salt I use and love (affiliate link). PLUS, for a limited time, use my code HOMESTEAD for 15% off your total order at Redmond’s salt.
• There are many different techniques to make homemade herb salt. Some folks layer whole herbs in salt, some folks dry the mixture before jarring it, etc. I like this method because it’s fast and easy, but feel free to experiment.

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