Gather Your Ingredients
Key Equipment
Before You Begin
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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