Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it’s used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Updated on August 7, 2024
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Ingredients
Original recipe (1X) yields 72 servings
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½ cup coarse sea salt
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¼ cup packed fresh rosemary leaves
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¼ cup packed fresh lemon thyme leaves
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1 cup sea salt
Directions
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Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
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Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Angela Sackett Superhotmama
Chef’s Note
I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don’t work as well. There is no shelf-life limit; this can be kept indefinitely.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
|
Servings Per Recipe 72 |
|
|
Calories 0 |
|
| % Daily Value * | |
|
Sodium 1760mg |
77% |
|
Total Carbohydrate 0g |
0% |
|
Vitamin C 0mg |
0% |
|
Calcium 2mg |
0% |
|
Iron 21mg |
116% |
|
Potassium 16mg |
0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.