Fresh Herb Finishing Salts

Got leftover fresh herbs? Make these finishing salts.

YIELD Makes ½ cup salt

Fresh Herb Finishing Salts photo

Why This Recipe Works

Gather Your Ingredients

Choose ONE of the following:

Key Equipment

Key Equipment - The Best Rimmed Baking Sheets
Key Equipment - The Best Chef’s Knives for $75 or Less

Before You Begin

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This technique works well with most herbs. If you try it with an herb that isn’t in the list below, just remember to use less if the herb is potent (like tarragon) and more if the herb is mild (like chives).

Instructions

1.

Line rimmed baking sheet with parchment paper. Combine salt and herb in large bowl. Pick up handful of salt mixture and rub between your hands to disperse herb throughout salt. Repeat until thoroughly combined, about 30 seconds. Transfer mixture to prepared sheet and spread into even layer.

2.

Place sheet in 50- to 70-degree F/10- to 21-degree C location away from direct sunlight. Let mixture sit until completely dry, 36 to 48 hours, raking mixture with fork every 12 hours to ensure herb dries evenly.

3.

Rub mixture between your hands to break up any clumps of dried herb and evenly distribute herb throughout salt. Transfer to airtight container. (Herb salt can be stored at room temperature for up to 2 months.)

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