When life gives you lemons, you make lemonade. And when life gives you herbs? You make herb salt. As the name suggests, herb salt is literally just fresh herbs chopped together with kosher salt (and sometimes other aromatics like lemon zest, garlic, etc) - and it's a ridiculously easy way to add vibrant, fresh flavors to your dishes. I keep my herb salts close at hand for seasoning meat, fish, and veggies - and it pairs fabulously with eggs, grilled corn on the cob, and homemade popcorn. Keep reading for the full recipe + technique for making your own herb salt, and I encourage you to get creative with the different combinations of herbs you use, and think about types of dishes that will pair well with each blend.
Here are some of my tried and true herb salt flavor combos:
Fresh Summer Flavors: Basil, Chives, Dill, Lemon Zest - pair with fresh vegetables, eggs, toasted bread, and fish.
Classic Gremolata: Parsley, Garlic, Lemon Zest - pairs nicely with roasted asparagus, grilled salmon, and steak.
Savory & Rustic: Rosemary, Thyme, Sage, Garlic - pairs well with roasted root vegetables, potatoes, and roasted pork.
Classic French Fines Herbs: Parsley, Tarragon, Chives, Chervil - use with fish, steak, lamb, and toasted baguettes slathered in goat cheese.
Cilantro-Lime: Cilantro, Lime Zest, Garlic - perfect for Mexican-inspired fish or steak dishes, corn on the cob, and popcorn.
DIY HERB SALT
- 1 cup loosely packed assorted fresh herbs
- 1 lemon, zested
- 1⁄2 cup kosher salt
- Finely chop all of the herbs, zest the lemon, and mix together in a small bowl.
- Spoon out half of this herb mixture on your cutting board, then pour half of the kosher salt (about 1/4 cup) on top of the herbs.
- Chop the salt and herbs together until it forms a consistent paste.
- Add the remaining chopped herbs and kosher salt to the mixture and continue chopping until the herb salt is evenly blended.
- Spread the herb salt onto a rimmed baking tray and allow to dry out overnight, or until there is no moisture left (this is important so the herb salt can be stored without going bad). To speed up the drying, you can put the tray of herb salt in your oven on the lowest setting (usually 170F) with the door proped open for 1-2 hours (make sure to watch closely so the herbs don't burn).
- Store the dried herb salt in a jar in a cool, dry spot in your pantry, where it will keep for several months.