Eva Kolenko
You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.
Recipe information
Yield
Makes about 2 cups
Ingredients
10
sprigs dried hardy herbs (such as oregano, rosemary, sage, or thyme)
2
cups kosher salt
Need to make a substitution?
Preparation
Step 1
Remove thick stems from dried herbs, then run a knife through sprigs to break up into smaller pieces. Place in a food processor and pulse until finely chopped. Add salt and pulse again to blend. Transfer to an airtight container (no need to sift) and cover.
Step 2
Do Ahead: Herb salt can be made 6 months ahead. Store at room temperature.