1/2 cup dill or lovage
1 cup flat leafed parsley
1/2 cup celery leaves
1/2 cup chives or scallions
1/2 cup mint, basil, or cilantro
1/2 cup carrot, finely grated
1/4 cup course mineral salt, Himalayan pink salt, kosher salt or other course salt
- Roughly chop all of your fresh herbs using a sharp knife. You may be tempted to use a food processor, if you do, pulse until the herbs are roughly chopped and still "dry" looking. Too much processing will turn them into a paste and you do not want this because the herbs will taste bitter. Combine all of the chopped herbs in a large bowl.
- Layer 1 inch of herb mixture in the bottom of a lidded jar and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used.
- Cover and refrigerate for 2 weeks. Open the jar and press the herb salt to release and extra water and pour it out, the herb salt will last longer. Divide the herb mixture into smaller jars if you prefer. Refrigerate until ready to use. Herbes salées can keep for up to a year in the refrigerator.
Herb combinations to try:
- You can use one herb if you like. I like to make rosemary salt, basil salt, mint salt, and celery salt.
- 1 cup parsley, 1 cup sorrel, 1 cup celery leaf, 1 cup Egyptian onion or green onion, 1 cup lovage leaf
- 1 ½ cup parsley, 1 ½ cup leeks or onion, 1 cup shredded carrots, 1 cup chopped celery, ½ cup chives, ¼ cup tarragon, ¼ cup oregano, 3 tablespoons thyme, 2 tablespoons rosemary, 1 tablespoon sage