Basil Salt

Right now our basil is still growing like crazy, and while I may be feeling sick of basil now.. I know that in a month or two, I’ll be missing all these fragrant summer herbs, so NOW is the time to preserve them while we can! Making herb salt is one of the easiest ways to preserve fresh herbs, and they are seriously amazing for seasoning meat, veggies, eggs, etc. In this recipe I’m making basil salt, but feel free to use whatever herbs you have on hand – I like to use a 1:1 ratio of fresh herbs to kosher salt. When it comes to the salt, my favorite brand of kosher salt is Diamond. Pro tip: Cute little jars of herb salt also making great gifts from your garden!

HOMEMADE BASIL SALT

INGREDIENTS

  • 1 cup loosely packed mixed fresh basil leaves (or any herb of choice)

  • 1 cup kosher salt

  • Optional additions: a teaspoon lemon zest and/or minced garlic


PREPARATION

  1. Preheat your oven to the lowest temperature (usually around 180F).

  2. Combine fresh basil leaves and salt together in a food processor and blend until the herbs are fully incorporated into the salt (this usually takes a minute or two).

  3. Spread the herb salt onto a rimmed baking tray, and put into your preheated oven for 45-60 minutes. Stir the salt mixture (or if it’s easier, use your hands to break/mix everything up) every 20 minutes until the salt is fully dry, making sure it doesn’t burn.

  4. Let the herb salt cool fully, then store in a jar with a lid in a cool, dry spot in your pantry, where it will keep for several months.