Homemade Herb Salt

This year's first herb salt is so deliciously green, with beautiful fresh colors straight from the garden.

Just a few reasonably warm days with sunshine is all it takes to wake up everything that’s been resting through the winter. It’s just as magical every single year to witness the transformation! A little frustrating this time around though, since spring decided to show up right as I’m recovering from a monster cold, and I haven’t had the energy to be outside much at all. But it’ll get better!

In a very slow and gentle pace, I’ve been working on one of my favorite little spring rituals. My first herb salt of the year! It’s honestly one of the highlights of the season, every year! I love making it, partly because it never turns out exactly the same each year, and partly because it makes every meal so delicious.

Have you tried making your own herb salt at home? There are a few different ways to do it, depending on what you like. Here’s how I made my first batch this spring.

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You can use all kinds of leafy greens, herbs and veggies for your herb salt.

Ingredients:

oregano
fresh garlic
ramson
chive
nettles
ground elder
dill
parsley
black kale
salt

Instructions:

I chopped the leaves into smaller pieces and added them to a jar together with some salt. It’s tricky to give exact measurements for the salt-to-leaf ratio, but I usually start with a little bit of salt and then add more if I need more flavor.

Then I blend the mix into a smooth purée with a hand blender.

I spread the salty herb mix onto a teflon sheet and dry it in my dehydrator for about 5 hours at around 122 degrees (50°C). After that, the crisp “cake” is broken into pieces and ground into a powder. Either in a blender or with a mortar and pestle.

This herb salt keeps well for a long time and can be stored in a glass jar in a dark pantry.

Homemade herb salt is one of the simplest things you can make with leaves and veggies from your own garden. From the very first signs of spring all the way through to winter, the garden offers up all sorts of tasty ingredients you can use for flavorful herb salts. It’s far more affordable and so much tastier than anything you’ll find in a store. Give it a try!

My family, whose noses are currently in much better shape than mine, say the house smelled amazing while the salt was drying, and that it’s delicious on sandwiches. I’ll have to take their word for it for now.

Read more: My festive red vegetable salt

Don't forget to take a look at the recipe section here on my website. You can find a few different recipes to get inspired by. But honestly, my best tip is to experiment! Mix and match whatever greens and veggies are growing in your garden right now to find flavor combinations you love.

Now I’m just looking forward to my taste buds bouncing back so I can properly enjoy my homemade herb salt!
/Sara Bäckmo