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Making herbal salt yourself

written by Samen Maier on 11. July 2016
in Recipes, Herbs

Anyone who has a herb garden at home knows that not all herbs can be used at all. However you can do a lot so that the herbs do not wither. They can be wonderfully mixed with salt to a tasty herbal salt. And if you like to try something new or are looking for a herbal salt with a very special note, you can easily make it yourself.

Salt has an additional preservative effect and also offers one more taste component. In addition, tasty herbal salts can give many dishes the finishing touch.

Let the herbs dry first!

The best result is obtained with dried herbs. It is important to preserve the fragrant flowers, leaves and stems. The easiest way is to dry them in clusters.

If fresh herbs are used, it is recommended to dry the herbs gently on a baking tray at about 40 – 50 °C. Make sure that the herbs do not contain any residual moisture and are easy to crumble. Crush the herbs in a mortar or grind them in a coffee or herb mill. Put the salt in a large bowl and gradually mix the ground herbs into the salt. It is best to fill the ready-mixed herb salt into small or medium-sized preserving jars.

As a rough guide, a ratio of 80% salt to 20% herbs and spices is recommended.

TIP: Mix in a few flowers, then the salt not only tastes good but also looks beautiful. Then pour into a small glass jar with a screw cap – and a homemade gift from the kitchen is ready.


Ingredients for 100 grams of herbal salt

  • 80 g Salt
  • 4 g Marjoram
  • 2 g Lovage
  • 6 g Chives
  • 4 g Basil
  • 2 g Parsley
  • 1 g Chervil
  • 1 g Thyme


Ingredients for 100 grams of herbal salt

  • 80 g Sea Salt
  • 6 g Oregano
  • 6 g Basil
  • 4 g Rosmary
  • 3 g Sage
  • 1 g Lavender

These herbs can still be sown:
basil, dill, chervil, borage, chives

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