Herb Salt

Method

1. 1

   Wash and dry herbs thoroughly; make sure herbs are fully dry before proceeding. There are many ways to do this, but we like to use a salad spinner to remove most of the water after washing, and then spread the herbs on a paper towel–lined tray or on a wire rack to fully air dry after that.

2. 2

   In a food processor fitted with the blade attachment, combine herbs and salt. Pulse in 1-second intervals until you have a coarse mixture and herbs are evenly distributed; be careful not to make a paste. If the herb salt mixture is wet, spread on a rimmed sheet tray and air dry overnight. Refrigerate in an airtight container, such as a 12-ounce glass jar.

Nutrition

calories

18 kcal

fatContent

0 g

fiberContent

1 g

sugarContent

0 g

sodiumContent

43800 mg

proteinContent

2 g

cholesterolContent

0 mg

carbohydrateContent

2 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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