Making your own herbed salt blend is a wonderful way to utilize fresh herbs from the store or your own garden. Since we eat salt anyway, why not to boost it with nutrient-dense herbs that help support our overall health and wellness?
Freshly made herbal salt blends retain more of the vibrant flavours and aromas of herbs compared to store-bought options, and also help avoid excessive sodium and artificial additives.
This nutritive, savoury blend is delicious sprinkled on eggs, beans, avocado, popcorn, roasted nuts and vegetables. It combines flavour and herbal nutrition in the same spoonful.
In addition to rosemary, I’m also taking advantage of the fresh dandelion leaves that are so abundant now. I dug up a few dandelion plants in the wooded unpolluted area, using the roots for making un-coffee, and leaves, stalks and flowers in other food preparations. If you don’t dig your own, I find many supermarkets carry dandelion leaves now too.
Both rosemary and dandelion leaves are great allies for our bodies that help deal with the modern load of chemicals.
I’m using 1 cup of salt to 3/4 cup of fresh herbs here since rosemary has quite potent flavour profile. Feel free to use the 1:1 ratio with milder herbs such as parsley, cilantro, basil, or to taste.
Ingredients:
1/2 cup fresh rosemary, finely chopped
1/4 cup fresh dandelion leaves, finely chopped
1 cup sea salt
Directions:
1. Put your rosemary and dandelion leaves into a food processor or blender along with two tablespoons of salt. Pulse it all until it becomes like sand. Mix the sandy herb mixture with the rest of the salt and spread it out on a baking sheet.
2. Bake it for 15 minutes at 250F. As the salt dries in the oven, it may form little clumps. Break these up as much as possible with a dry spoon or clean fingers.
3, Once cooled, store it in an air-tight container (this is important as moisture may rehydrate the herbs). Label, and store in a dry, cool place for up to 6 months.
Enjoy!