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.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/12/07/garden-herb-salt/