Herb Salt

Texture: Crunchy
Rating for Scent: 2/10
Spice Level: 0/10

Category:

Preparation Time: 5 Minutes (+At least 4 Hours Cure Time)

Yield: 12 Teaspoons

Chop fresh herbs finely using a knife or electric chopper.
Transfer to a bowl and pour the coarse salt overtop.
Stir to combine and evenly coat herbs in salt.
Cover a baking sheet (or just a flat surface) with parchment paper.
Spread the herbed salt evenly to separate all herbs.
Let sit for at least 4 hours, or overnight.
If chopping the herbs again to achieve a finer texture, do that at this time.
Transfer herb salt to a storage container or jar and place in the refrigerator for future use.

This recipe is a 4:1 ratio, meaning for everything 4 parts of herbs there is 1 part coarse salt. Adjust volume of ingredients as needed using this ratio.
When chopping the herbs, only using an electric chopper that has a small container. Otherwise, if using a larger container (such as a food processor) the herbs will not chop finely enough and just stick to the sides. If herbs are not chopped as finely as desired, they can be re-chopped once dried and cured.
Any herbs can be used for this recipe, including a combination of herbs.
This recipe can be stored in the refrigerator for up to a year (or at least through the winter months).