Herb Salts

Herb Salts are an easy way to use up leftover herbs at the end of the season when frost is threatening and they make excellent holiday gifts. This recipe comes from my “True North Cabin Cookbook” at bookstores now.

Herb Salts

Yield: 1 cup

Herb salts are great for seasoning chickens or cuts of beef, pork, or lamb. This recipe is from the "True North Cabin Cookbook"

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Ingredients

• 3 cups of your favorite herb (see notes) – course stems and discolored leaves removed
• 1/2 cup Kosher Salt

Instructions

• Blend herbs and salt in a food processor until combined
• Store in a 1 pt Mason jar in the refrigerator
• Salts will last 6 months if refrigerated

Notes

Parsley, Dill, Mint, Oregano, Sage, Thyme, Cilantro, Rosemary, and Basil alone or combined all make delicious herb salts.

Try these salts as a seasoning for the nuts in my slow cooker nut recipe.