Flavored salts are really nice to have around during the grilling season—they are perfect for rubbing on steaks or adding to fried chicken seasoning, and are nice to sprinkle on top of grilled corn.
By Katherine Sacks
There are a number of options for preserving when you have a large amount of fresh herbs—flavored oils, compound butters, and herb pesto are just a few examples. But flavored salts are really nice to have around during the grilling season—they are perfect for rubbing on steaks or adding to fried chicken seasoning, and are nice to sprinkle on top of grilled corn. You can use just about any herb, but hearty robust flavors work best, like thyme, sage, and marjoram. I’ve chosen a large grain salt here, planning to use it in a grinder, but the technique works with a flakier salt as well. It’s an incredibly easy way to keep the flavor of fresh herbs in your pantry all year long.
- 1 cup mixed herbs, leaves picked from the stems
- 2 cups salt
- In a food processor, pulse the herb leaves until chopped. Add the salt and continue to pulse until well combined. Spread the mixture in an even layer on a lined sheet tray and let dry for two days. Transfer the mixture to a jar or spice grinder. Store in an airtight container for up to 1 year.
Katherine Sacks is a Berlin-based freelance writer and recipe developer specializing in travel, food, lifestyle, and health topics. A graduate of Drexel University’s culinary arts department and Northwestern University’s Medill School of Journalism, Katherine combines seven years of restaurant experience with her reporting and editing background. Her work has appeared in Chicago magazine, the Chicago-Sun Times, and FoodandWine.com, among other publications. She also contributes to culinary trade publication StarChefs.com, Forbes Travel Guide, and Snooth Eats, and blogs at LaVitaCucinare.com.