Herb salts are easy to make, inexpensive, and a wonderful way to preserve your herbs long-term from the garden.

This herb salt recipe gives a good balance between salt and herbs, so you don’t over salt your food while trying to get the herb flavors.

Here I go into growing herbs, tools you need, ingredients, and instructions to make this Herb Salt with Sage, Thyme, Onions, and Parsley right at home.

Let’s Dive in..

Herb Salt with Sage, Thyme, Onion, Parsley Recipe

Tools you need

Food Processor with a dough blade
Cookie Sheet
1 pint sized Mason Jar with lid

Ingredients

Makes 1 pint jar of salt.

1-3/4 cups coarse salt, kosher or sea salt
1 tablespoon dried thyme
1 tablespoon dried sage, rubbed or roughly chopped
2 tablespoons dried parsley
2 tablespoons dried minced onion

Instructions

If you dried your own herbs, go ahead and break up you herbs and measure them out.
Place all the ingredients in a food processor with a dough blade.
Blend on low for about 30 seconds- 1 minute. This will break apart any large pieces and blend everything nicely without making a powder.
If you feel any moisture left, place salt mixture on cookie sheet and let air dry for a couple days or place in a warm oven for about 30 mins. Allow to cool. You can skip this step if your herbs are thoroughly dried.
Once completely dried, pour into your jars and enjoy!

Growing Herbs in your Garden

Garden Sage, English or Lemon Thyme, and Parsley are common herbs found in anyone’s garden, and are easy to grow even for beginners.

Storebought herbs are just fine, too.

Onions are also easy to grow and dehydrate at home, especially if you have a dehydrator.

If seeking out storebought onions, look for minced onions, not powdered onions.

You can use red or yellow onions for this recipe.

For more information on growing herbs for your kitchen, here is my Homegrown Spice Cabinet | Culinary Herbs to Grow in your Garden post that goes into detail about annual herbs, perennial herbs, and general ways to grow and preserve them.

That’s It!

When cooking always go by the measurement of salt, not herbs.

You can always add more herbs later if a dish calls for more but treating an over salted dish is hard.

My favorite way to use herb salts is when I am baking or roasting meats; simply add olive oil and a good coating of herb salt to the meat cuts before placing in the oven.

It’s also good in mashed potatoes, roasted veggies (carrots especially), and used in salad dressings.

These salt mixes are perfect for gift giving around the holidays; this recipe fills 2 jelly jars or 4 quarter pint jars.

Enjoy!