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Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it’s used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Ingredients
- ½ cup coarse sea salt
- ¼ cup packed fresh rosemary leaves
- ¼ cup packed fresh lemon thyme leaves
- 1 cup sea salt
Directions
Step 1
Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
Step 2
Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Chef’s Notes:
I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don't work as well.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 72 | |
| Calories 0 | |
| % Daily Value * | |
| Sodium1760mg | 77% |
| Total Carbohydrate0g | 0% |
| Vitamin C0mg | 1% |
| Calcium2mg | 0% |
| Iron21mg | 116% |
| Potassium16mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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