Homemade Herb Salt

Homemade Herb Salt

Made  times
Chef John 23854

"Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation."
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2 h 5 m servings < 1 cals
Serving size has been adjusted!

Original recipe yields 72 servings



  • Calories:
  • < 1 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0.1g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1760 mg
  • 70%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
  2. Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.


  • Chef's Note:
  • I used rosemary and lemon thyme in this recipe, but other hearty green herbs also work. By hearty, I mean herbs that are sturdy and resinous, like savory, oregano, and marjoram. Fragile herbs like dill, chervil, and cilantro, just don't work as well.


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Great Idea!!! I made it and i loved it and I will always have a healthy stock of these on hand. I discovered you Chef John on allrecipes, I love the videos and Thank you for sharing, I've just a...

Wonderful! My whole house smells amazing! So easy to make. I doubled the recipe and filled 7 "Ball" 8oz crystal jelly jars with a little left over for me!

I didn't try this recipe, but I wanted to say I see my grandma doing this since ever. I asked her to teach me how to make it about five years ago, and have been making my homemade herb salt sinc...

Yummy and I am such a fan of rosemary. I used Kosher salt, my preferred salt. Next time will not grind the salt. Dry out the rosemary first then grind just add to unground Kosher salt.

What a fantastic recipe! I made it with the herbs listed in the recipe but I'll be using others that Chef John mentioned in the footnote. I use it on everything - absolutely love it! Thanks Chef...

sweet and simple and great for gift-giving! we added all kinds of extra "goodies" the second time we made this - sesame seeds,finely ground nuts, garlic granules... but the original recipe is l...

Love this idea, other herb combinations would also work.

Thank you for this delicious salt. I have enjoyed using it and giving as gifts. A real winner!

Made as described this is delicious. Yes, the colour does fade over time bit the flavour is great. Will definitely be making it again.

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