I Can Make It Myself - Garlic & Herb Salt

Every now and then I discover something so good that I become a loyal customer. Borsari Herb Blend is one of those things. If you’ve never tried it, it’s a wonderful garlic and herb seasoning that somehow manages to make almost everything taste a little more alive. It also has quite a bit of rosemary, which I love.

But there’s also a little voice in my head that says, “I bet you could make that.”

That voice has gotten me into trouble more than once.

Sometimes it ends with a kitchen disaster and an expensive lesson. Other times it ends with a recipe that earns a permanent spot on the pantry shelf. This one happily landed in the second category.

Even though most of my postage-stamp-sized garden is devoted to flowers and plants that keep the bees, butterflies, and other pollinators happy, I can’t resist tucking my favorite herbs into every spare inch I can find. There always seems to be a little rosemary here, thyme there, sage peeking out from behind something taller, and enough herbs to keep my kitchen supplied all summer long.

The beauty of making your own herb salt is that you control everything. Want more rosemary? Add it. Crazy about thyme? Go for it. Prefer a brighter lemon flavor? Grab another lemon. It’s endlessly customizable, and when you make it with fresh herbs from the garden or the farmers market, the fragrance is incredible.

The hardest part is waiting for it to dry before you start sprinkling it on everything in sight.

I’ve been using mine on roasted potatoes, grilled vegetables, chicken, fish, scrambled eggs, and even buttered popcorn. A pinch stirred into softened butter creates a compound butter that makes a simple steak taste restaurant-worthy. It also makes a thoughtful homemade gift. Pour it into a small Mason jar, add a ribbon and handwritten label, and suddenly you look like someone who has their life completely together.

Don’t worry. Your secret is safe with me.

If you’re already a Borsari fan like I am, this isn’t meant to replace it. Think of it as its homemade cousin. They’re different enough that I happily keep both around.

Sometimes the best recipes aren’t about reinventing the wheel. They’re just about rolling up your sleeves, grabbing a few fresh herbs, and discovering you can make something wonderful yourself.

INGREDIENTS

2 cups fresh mixed herbs (e.g., rosemary, sage, thyme)

4 cloves fresh garlic, peeled

Zest of 2 to 3 large lemons

2/3 cup to 1 cup coarse kosher salt or sea salt

METHOD

Pick the fresh herbs from their stems. Roughly chop the garlic, herbs, and lemon zest together.

Place the chopped mixture into a food processor. Add the salt to the mixture and pulse until the herbs are finely minced and fragrant.

Spread the moist herb-salt mixture evenly onto a parchment-lined baking sheet.

Bake at 200°F for about 20 minutes until the herbs are completely dry. Alternatively, leave the salt mixture in a dry place (like a turned-off oven) and stir daily for 2 to 4 days.  Once completely dry, break up any clumps and store the salt in a covered, airtight Mason jar. It will keep for 6 to 12 months.

If you’re making this from herbs picked from your garden, make sure the herb mixture is completely dry and cool before jarring it. Any trapped moisture can cause clumping and, in the worst case, mold. If you’re unsure, let it sit on the baking sheet overnight after drying before transferring it to the Mason jar. That extra patience pays off.

I personally wanted it to be finer, and this can clump a little depending on your food processor. So in batches, I also put it through a spice mill.

Remember this is a salt, primarily. So go easy when using it for the first time. You can add Parmesan to it to cut the salt and add flavor, but then you should really keep it in the fridge, which I don’t like to do.

Still, it’s pretty versatile and adds a huge flavor punch to daily cooking.