5 Easy Herb Salt Recipes You Can Make at Home. Turn a handful of garden herbs and sea salt into beautiful homemade seasonings for your kitchen, or thoughtful gifts from the garden.

If you've ever stood in the garden looking at more herbs than you could possibly use before the season changes, herb salt may be one of the simplest ways to put some of that harvest to work.

And I do mean simple.

At its most basic, herb salt is exactly what it sounds like: good salt combined with herbs and aromatics, then dried until you have a flavorful seasoning that can be kept right beside the stove.

But once you start experimenting with different herbs, something interesting happens.

A jar made with tarragon and savory tastes completely different from one made with oregano and dill. Add smoky paprika, garlic, or mint, and suddenly that same cup of salt can travel in an entirely different direction.

That's what we're doing today. In this post, I am using Pink Himalayan Salt and bulk dried herbs that I have in my kitchen because I have a lot of dried herbs that I need to use up. The recipes below will include fresh herbs as well; I just happen to have a lot of dried herbs on hand at the moment.

Instead of giving you five herb salts that all taste vaguely alike, I've chosen five very different blends:

• French Garden Herb Salt

• Smoky Garlic Pepper Salt

• Tuscan Herb Salt

• Turkish-Inspired Garden Herb Salt

• Greek Herb Sea Salt

Make one with whatever happens to be growing in your garden or make all five and create your own little herb salt collection.

They also happen to make wonderful homemade gifts.

Before You Begin: Fresh or Dried Herbs?

You can make herb salt with either fresh or dried herbs.

If you're standing in the garden with scissors in your hand, use fresh.

If it's the middle of winter and your garden is sleeping, reach into the pantry and use dried.

The important difference is moisture.

Fresh herbs introduce moisture into the salt, which means a fresh herb salt must be thoroughly dried before it is stored. Dried herb versions can be mixed and stored immediately, provided all of your ingredients and equipment are completely dry.

A general rule when substituting herbs in everyday cooking is:

3 parts fresh herbs to 1 part dried herbs.

Keep in mind that this is only a guideline. Different herbs change in intensity when dried, so the dried versions of the blends below have been formulated separately rather than simply converting every fresh measurement mathematically.

Choosing Your Salt

If you are using a food processor and fresh herbs, I like coarse sea salt for homemade herb salts because it gives us enough texture to work with. Once processed with the herbs, the salt should become small enough to sprinkle comfortably over food while still retaining a little texture. Sometimes the herbs can be larger than the holes in a shaker bottle, so I actually like placing these salts in a salt bowl where I can use my fingers to pinch the amount that I need while still keeping the cut herbs in their shape. A salt grinder bottle can also work if you are using sea salt.

Pulse rather than continuously grinding it. We're making herb salt, not powdered seasoning.

For blends using dried herbs, I choose pink salt because I can put my blends together fairly quickly and I really like the flavor and consistency of the crystals. I like to pulse the herbs together in a spice grinder first, just to get the herbs into a smaller and more manageable size. I don't pulse too much though because I like the rustic chunky consistency and I always use spice jars or bowls where I can reach in and use my fingers to pinch the amount that I need.

1. French Garden Herb Salt

This may be one of my favorite combinations in the collection.

Summer savory gives the blend a slightly peppery, earthy character while tarragon brings that unmistakable aromatic note that immediately takes the flavor in a different direction from our Italian-style herb salts.

Thyme and parsley round everything out without competing for attention.

Fresh Herb Version

Ingredients

• 1 cup coarse sea salt

• ¼ cup fresh summer savory leaves

• 2 tablespoons fresh tarragon leaves

• 2 tablespoons fresh thyme leaves

• 2 tablespoons fresh flat leaf parsley

Directions

1. Wash the herbs if necessary and dry them extremely well.

2. Remove any tough stems.

3. Add the herbs to a food processor and pulse until finely chopped.

4. Add the sea salt and pulse briefly until everything is evenly incorporated and the salt has been reduced to small, sprinkle friendly granules.

5. Spread the mixture in a thin layer on a parchment lined baking sheet or dehydrator tray.

6. Dry at a low temperature until completely dry and free flowing.

7. Cool completely before transferring to an airtight glass jar.

Using Dried Herbs Instead

Combine:

• 1 cup coarse sea salt or pink Himalayan salt

• 1 tablespoon dried summer savory

• 2 teaspoons dried tarragon

• 2 teaspoons dried thyme

• 2 teaspoons dried parsley

Pulse briefly in a food processor until evenly blended.

If using pink salt, pulse your herbs first in a spice grinder and then blend them with your salt.

Try It On

Chicken, potatoes, eggs, mushrooms, green beans, carrots, fish, roasted vegetables, and cream sauces.

Garden Tip: Don't get carried away with the tarragon. Its slightly anise-like flavor can become dominant very quickly. A little restraint makes this blend much more versatile.

2. Smoky Garlic Pepper Salt

Now we're leaving the delicate herb garden behind.

This is the jar I want beside me when potatoes, grilled vegetables, chicken, pork, burgers, or roasted mushrooms are on the menu.

Smoked paprika gives the salt warmth and color, garlic makes it deeply savory, and black pepper provides just enough bite.

Ingredients

• 1 cup coarse sea salt or pink Himalayan salt

• 1 tablespoon granulated garlic

• 2 teaspoons smoked paprika

• 2 teaspoons freshly ground black pepper

• 1 teaspoon dried thyme

Directions

1. Add all of the ingredients to a food processor unless you are using pink salt. For pink salt, just blend all ingredients together without processing it.

2. Pulse several times until everything is evenly incorporated.

3. Continue pulsing only until the salt reaches a small, sprinkle-friendly texture.

4. Transfer to a clean, dry glass jar.

5. Allow the mixture to rest overnight before using so the flavors can mingle.

Try It On

Roasted potatoes, grilled chicken, pork, burgers, mushrooms, corn, eggs, roasted vegetables, and homemade fries.

Pantry Tip: Make sure you're using smoked paprika, rather than regular sweet paprika, if you want that characteristic smoky flavor.

3. Tuscan Herb Salt

If I could capture the smell of an herb garden warmed by the afternoon sun and put it into a jar, it might taste something like this.

Rosemary, oregano, basil, thyme, parsley, and garlic create a deeply aromatic seasoning that works beautifully with the kinds of simple foods I love most.

Fresh Herb Version

Ingredients

• 1 cup coarse sea salt

• ¼ cup fresh rosemary leaves

• ¼ cup fresh oregano

• ¼ cup fresh basil

• 2 tablespoons fresh thyme leaves

• 2 tablespoons fresh parsley

• 3 cloves fresh garlic

Directions

1. Wash the herbs and dry them thoroughly.

2. Remove leaves from any tough stems.

3. Add the herbs and garlic to a food processor and pulse until finely minced.

4. Add the sea salt and pulse briefly until evenly combined.

5. Spread the mixture in a thin layer on a parchment-lined baking sheet or dehydrator tray.

6. Dry at a low temperature until completely dry and free flowing.

7. Cool completely before transferring to an airtight glass jar.

Using Dried Herbs Instead

Combine:

• 1 cup coarse sea salt or pink Himalayan salt

• 1 tablespoon dried rosemary

• 1 tablespoon dried oregano

• 1 tablespoon dried basil

• 2 teaspoons dried thyme

• 2 teaspoons dried parsley

• 1 tablespoon granulated garlic

Pulse briefly until evenly incorporated and the salt reaches your preferred texture.

If using pink salt, pulse your herbs first in a spice grinder and then blend them with your salt.

Try It On

Roasted vegetables, chicken, pork, potatoes, tomatoes, pasta, homemade pizza, focaccia, and olive oil for dipping bread.

Garden Tip: Basil contains quite a bit of moisture. If you're making the fresh version, pay particular attention to drying the finished salt thoroughly before storing it.

4. Turkish-Inspired Garden Herb Salt

Mint in a savory herb salt may sound unusual if you mostly associate mint with tea and desserts.

But paired with oregano, thyme, and parsley, it becomes something completely different.

The mint gives the blend a fresh aromatic quality while oregano and thyme keep it grounded and savory.

Fresh Herb Version

Ingredients

• 1 cup coarse sea salt

• ¼ cup fresh flat-leaf parsley

• ¼ cup fresh mint leaves

• 2 tablespoons fresh oregano leaves

• 1 tablespoon fresh thyme leaves

Directions

1. Wash the herbs if necessary and dry them completely.

2. Remove any tough stems.

3. Add the herbs to a food processor and pulse until finely chopped.

4. Add the sea salt.

5. Pulse briefly until the herbs are evenly incorporated and the salt reaches a small, sprinkle-friendly texture.

6. Spread in a thin layer on a parchment-lined baking sheet or dehydrator tray.

7. Dry at a low temperature until completely dry and free flowing.

8. Cool completely before storing.

Using Dried Herbs Instead

Combine:

• 1 cup coarse sea salt or pink Himalayan salt

• 1 tablespoon dried parsley

• 2 teaspoons dried mint

• 2 teaspoons dried oregano

• 1 teaspoon dried thyme

Pulse briefly until evenly combined.

If using pink salt, pulse your herbs first in a spice grinder and then blend them with your salt.

Try It On

Lamb, chicken, eggplant, tomatoes, chickpeas, lentils, grains, potatoes, roasted vegetables, and yogurt-based dishes.

Garden Tip: Choose spearmint or another culinary mint rather than peppermint. Spearmint has a softer flavor that works beautifully in savory cooking.

5. Greek Herb Sea Salt

This is another wonderfully simple garden blend, but oregano takes center stage.

Dill is what makes this salt different from our Tuscan blend. It introduces a fresh, grassy flavor that works particularly well with vegetables, potatoes, fish, and feta.

And I've intentionally left lemon and garlic out, but you could put it in if you prefer.

Sometimes adding fewer ingredients gives a seasoning more versatility.

Fresh Herb Version

Ingredients

• 1 cup coarse sea salt

• ¼ cup fresh Greek oregano leaves

• 2 tablespoons fresh dill

• 2 tablespoons fresh flat-leaf parsley

• 1 tablespoon fresh thyme leaves

Directions

1. Wash the herbs if needed and dry them thoroughly.

2. Remove tough stems.

3. Add the herbs to a food processor and pulse until finely chopped.

4. Add the sea salt and pulse briefly until evenly incorporated.

5. Spread the mixture in a thin layer on a parchment lined baking sheet or dehydrator tray.

6. Dry at a low temperature until completely dry and free flowing.

7. Allow the salt to cool completely before transferring it to an airtight glass jar.

Using Dried Herbs Instead

Combine:

• 1 cup coarse sea salt or pink Himalayan salt

• 1 tablespoon dried Greek oregano

• 2 teaspoons dried dill weed

• 2 teaspoons dried parsley

• 1 teaspoon dried thyme

Pulse briefly until evenly blended.

If using pink salt, pulse your herbs first in a spice grinder and then blend them with your salt.

Try It On

Chicken, lamb, fish, potatoes, zucchini, eggplant, tomatoes, cucumbers, feta, eggs, and roasted vegetables.

Garden Tip: Greek oregano has a robust, earthy flavor that really defines this blend. If you can find it, it's worth using, although regular culinary oregano will work in a pinch.

Turning Your Herb Salts into Gifts

This is where these simple little packets become something special.

Make several blends and spoon them into food pouches or small glass spice jars. Add a handwritten or printed label with the name of the salt and a few suggestions for using it.

You could create a trio, perhaps French Garden, Tuscan, and Greek, or package all five together as an Herb Garden Salt Collection.

Add a wooden salt spoon, a little bundle of dried herbs, or a linen kitchen towel and you have a beautiful homemade kitchen gift that doesn't feel homemade in the last minute craft project sense of the word. It feels useful. And those are usually my favorite gifts to give.

A Few Important Storage Notes

Fresh herbs and garlic introduce moisture into salt. Never put a fresh herb salt into a sealed jar until it is completely dried.

Your finished salt should feel dry and flow freely rather than clumping from residual moisture.

Always begin with clean, completely dry jars and utensils, and keep moisture out of the jar during storage.

Store your finished salts tightly sealed in a cool, dry place away from heat and direct sunlight. For the freshest herbal flavor and aroma, I prefer making smaller batches that can be enjoyed within several months rather than making enough to sit in the pantry indefinitely.

If a salt develops unexpected moisture, an unusual odor, visible mold, or other signs of spoilage, discard it.

Why I Love These 5 Easy Herb Salt Recipes That You Can Make at Home

One of my favorite things about growing herbs is finding ways to carry them into the rest of everyday life.

Sometimes they're piled into the dehydrator until they're dry.

Sometimes they're steeping in a pot on the stove.

And sometimes they're sitting in little glass jars beside the stove, waiting to turn tonight's potatoes into something just a little more interesting.

You don't need an enormous herb garden, either. A few pots of rosemary, thyme, parsley, mint, oregano, basil, dill, savory, or tarragon can give you an extraordinary number of combinations.

Start with what you already grow. Make one jar. Taste it. Then start experimenting.

Because once you realize what a handful of herbs and a cup of salt can become, that overflowing herb garden starts looking a whole lot less like a problem.

And a lot more like a pantry waiting to happen.

As always, happy creating!!

Jennifer