One of my favorite things in kitchen magic is flavored salts. They’re pretty, they smell good, and whenever I get to use herbs I’ve grown to make them I’m always way happier with the flavor and overall feel of them. They also make a great gift to the food-obsessed in your life if you package them in cute jars or test tubes. All that said, I thought I’d share some recipes for them- but you can mix and match to meet your personal tastes and correspondence needs.
General method: Chop herbs, garlic, and salt together, then spread over a cookie sheet to dry (the salt will dry and preserve the flavor for months). Use a food processor or do it by hand, however you like.
I like to do it by hand, so here’s my method:
Cut each garlic clove lengthwise through the center, remove the sprout (if any) in the center and discard.
Mound the salt and garlic on a cutting board. Use a chef’s knife to mince the garlic, blending it with the salt as you work.
Place herbs in a mound and coarsely chop them. Add the herbs to the garlic salt and chop them together to the texture of coarse sand.
Spread the salt on a baking sheet or in wide flat bowls and leave near an open window for a couple of days to dry. Store in clean, dry jars.
Provencial Herb Salt
4 to 5 garlic cloves, peeled
Scant ½ cup kosher salt
About 2 cups loosely-packed, pungent fresh herbs such as sage, rosemary, thyme, savory, or small amounts of lavender
(For Tuscan herb salt use a mix of fresh rosemary and sage leaves, 50/50 or whatever balance you prefer)
That is literally it. You can mix and match your add-ins and what kind of salt you want to use (kosher and Himalayan are really delicious).