Homemade Herb Salt Recipe

cups loosely packed fresh herbs of your choice, Parsley, oregano, basil, mint, cilantro, thyme, rosemary, and/or dill are all great choice.
½ cup coarse salt
1 t granulated garlic

Wash and thoroughly dry the herbs. Remove stems, discolored leaves. Pulse herbs in a food processor to a coarse grind. Do not make a paste. Mix in the salt and garlic. *
or
Use a knife and cutting board and chop, chop, chop. Coarsely chop the leaves, then add the salt on top and continue to chop the salt and garlic into the herb. You will finish with a uniform mixture

*Move the herb mixture into a glass jar, and place in the fridge for 7-14 days to let the flavors meld. Shake the jar every day or so. The salt in this recipe is a preservative, herbs should last 6 months, or even longer. Rub it on roasts or chicken or ribs before roasting. Flavor corn on the cob or Focaccia. Use anywhere you want to add great taste.

Adapted from: theprairiehomestead.com

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