- Fresh Rosemary Leaves (stems removed) 1/4 cup tightly packed
- Fresh Thyme Leaves (stems removed) 2 Tbsp.
- Fresh Parsley (no need to remove stems) 2 Tbsp.
- Fresh Ground Black Pepper 1/4 tsp.
- Red Pepper Flakes 1/2 Tbsp.
- Fennel Seeds 1 tsp. heaping
- Kosher Salt 1 cup
I grow small pots of herbs, such as Rosemary, Thyme, Parsley and Basil. I love to make herb salt at the end of the season to use up some of the herbs I haven’t cooked with.
You can use any herbs you like in the recipe. I would suggest not using a delicate herb like Basil, as it turns brown very easily. I’ve found that Rosemary, Thyme and Sage work the best.
- Remove and discard stems of the Rosemary and Thyme. Pulse Thyme, Rosemary and Parsley in a food processor until coarsely chopped.
- Add salt, pepper, red pepper flakes and fennel seeds. Pulse until combined.
You can also dial back on the red pepper flakes if you don’t like it spicy.
This salt is delicious as a finishing salt on meats, chicken and salads, but can also be used wherever you would use regular salt.
I like to store it in a mason jar with a tight fitting lid.