This simple DIY Garden Herb Salt is the perfect edible gift, and a great way to preserve the flavor punch of herbs for using throughout the year.
We’re kicking off a week of Edible DIY gift ideas with this simple DIY Garden Herb Salt!
If you’ve ever picked up a flavored salt in the grocery store, I’m sure you balked at the price tag. $11 for a 4-ounce jar? … but it’s mostly cheap salt!
Inspired by the glut of fresh herbs I had at the end of the summer, I’ve been thinking about making this DIY Garden Herb Salt for too long. I finally got around to it and am excited to have these as great small gift options for the holidays.
Whether you’re trying to preserve an excess of herbs or looking to make a gourmet gift, this recipe is for you. It works out to a reasonable price point too – this made me 4 small jars at $2 each.
For a gourmet gifting salt, I recommend using coarse sea salt like I did in this recipe (here is a similar product to what I used so you know what to look for in the grocery store!). Sea salt is different than table salt, because it has been dried from seawater and contains trace minerals and elements.
The large crystals not only look beautiful, but a flavored coarse salt is a great finishing touch to lots of dishes – whether it’s a simple fried egg or green salad, or a beautiful baked chicken recipe.
- 1 bunch fresh oregano
- 1 bunch fresh rosemary
- 1 bunch fresh thyme
- 1 and ½ cups coarse sea salt
- Preheat the oven to 200 degrees.
- Remove the leaves of the herbs from the stems. Most of the leaves should come off by holding the top of each stem and running your fingers downwards to the bottom of the stem.
- Spread the herbs out flat on a parchment-lined baking sheet and bake for 20-60 minutes, leaving the door of the oven ajar to release moisture. Time varies depending on freshness of herbs and oven variability. Remove them once they begin to lose color, crumble between your fingers and feel dry.
- Using the back of a spoon or your fingers, crush up the herbs a bit - especially the rosemary pieces.
- Mix the dried herbs (should be about ½ a cup) with the coarse sea salt.
- Divide into jars and enjoy.
You can separate this out for gifts. If you are using 4-ounce Ball jars, you should get four 1/2-cup portioned jars out of this recipe. It’s the perfect size for gifting – your friends and family can store it on their countertop for sprinkling or keep it in their spice drawer.
Double or triple the recipe as desired, as long as you give the herbs plenty of room to dry in the oven.
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