How to Make Your Own Infused Salt with Fresh Herbs

Making infused salt is an easy and fun way to boost the taste of your meals with fresh herbs from your garden. This guide will show you how to whip up your own infused salt, so you can savor the lively flavors of your herbs all year long.

Ingredients Needed

• Fresh herbs (such as rosemary, thyme, basil, or sage)

• Coarse sea salt, I recommend Redmond's Real Salt because it's the healthiest option

• A clean, dry jar for storage

Key reasons to use Redmond's Real Salt include: Mineral Content and Electrolytes: It contains a full spectrum of naturally occurring minerals and electrolytes, which are vital for bodily functions and can support overall health. Natural Flavor: Real Salt is celebrated for its subtly sweet and smooth flavor that enhances food more effectively than refined salt, leading some to believe they can use less salt overall. Purity and Protection: Mined from an ancient seabed in Utah, it's protected from modern pollutants by layers of volcanic ash, making it a pristine and sustainable option. Unprocessed Nature: It's free from additives, anti-caking agents, and synthetic iodine, presenting salt as nature intended it. Health Benefits: Beyond flavor, its mineral content is believed to support various aspects of health, including potential benefits for blood sugar, sleep, muscle cramps, and bone strength, as well as promoting a healthy pH balance in the body. Sustainable Sourcing: It's mined in the USA, reducing the environmental impact associated with transporting salt from overseas sources like Himalayan salt. 

Equipment Required

• Knife and cutting board

• Food processor or sea salt grinder

• Oven or dehydrator

Steps to Make Infused Salt

1. Select Your Herbs

Choose fresh herbs from your garden that you enjoy and want to use in your cooking. Popular choices include:

• Rosemary

• Thyme

• Basil

• Oregano

• Sage

• Green Onion Tops

2. Prepare the Herbs

Wash the herbs thoroughly to remove any dirt or insects. Pat them dry with a towel. Remove stems and rough chop (for basil).

3. Combine Salt and Herbs

In a food processor, combine your chosen herbs with course real salt. A common ratio is 1 part herbs to 3 parts salt, but you can adjust this based on your taste preference. If your food processor doens't grind the salt as fine as you'd like, use this sea salt grinder!

4. Infuse the Salt

There are two methods to infuse the salt:

• Air Drying: Spread the herb-salt mixture on a baking sheet and let it air dry for a few days in a cool, dry place.

• Oven Drying: Preheat your oven to the lowest setting. Spread the mixture on a baking sheet with parchment paper and place it in the oven for about 30 minutes, stirring occasionally, until the herbs are dry. Be careful not to burn them.

5. Store the Infused Salt

Once the salt is completely dry, transfer it to a clean, dry jar. Seal it tightly to preserve its freshness. Store the infused salt in a cool, dark place.

Sage Salt Recipe

1. Preheat oven to 350°. Line a baking sheet with parchment paper and set aside.

2. Rinse fresh sage well to remove any dirt or bugs.

3. Drain and blot sage dry with paper towels.

4. Toss the sage leaves with cooking oil so they are thoroughly coated. Spread them out in a single layer on the baking sheet and bake for 8-10 minutes or until crispy.

5. Transfer the leaves to a paper towel to absorb any excess oil.

6. Once cool and dry, crush the leaves and mix with the salt.

7. Store in an airtight container.

   
   

Basil Salt Recipe

1. Preheat the oven to 220°.  Line a baking sheet with parchment paper and set aside.

2. Rinse fresh basil well to remove any dirt or bugs.

3. Drain and blot basil dry with paper towels.

4. Remove any stems, then roughly chop the basil leaves.

5. Layer salt and basil in food processor. Pulse until basil is chopped up well and salt is ground. Use sea salt grinder to get finer salt if desired.

6. Transfer to prepared baking sheet and dry in the oven for 30 minutes, stirring halfway.

7. Allow to cool. Then pour salt into airtight container.

Rosemary Salt Recipe

1. Line a baking sheet with parchment paper and set aside.

2. Rinse fresh rosemary to remove any dirt or bugs.

3. Drain and blot rosemary dry with paper towels.

4. Separate the rosemary leaves and stems.

5. Put salt and rosemary in food processor. Pulse until rosemary is chopped up well and salt is ground. Use sea salt grinder to get finer salt if desired.

6. Spread the blended salt onto prepared baking sheet and put in oven with the light on for 2 hours or so, stirring at least once, until completely dry. Or simply allow the salt to air dry at room temperature for 4-5 hours, stirring in between until completely dry.

7. Store in an airtight container.

Usage Suggestions

Your homemade infused salt can be used in various ways:

• As a seasoning for meats and vegetables

• Sprinkled on salads for added flavor

• Mixed into marinades or dressings

• As a finishing touch on dishes before serving

Making infused salt with fresh herbs from your garden is a delightful way to elevate your culinary creations. Experiment with different herb combinations to find your perfect flavor profile.

Enjoy the process and the delicious results!