Tuscan Herb Salt
Prep time
Total time
Recipe type: Condiment
Serves: makes ½ cup
  • 2- 3 large cloves of garlic
  • ¼ cup coarse Celtic sea salt or kosher salt or a mixture [NOT table salt]
  • 2 cups fresh herb leaves - any combination of rosemary, sage, thyme, oregano, savory, dill, parsley, tarragon, chervil, basil, etc.
  1. Peel the garlic cloves and chop fairly finely on a large cutting board
  2. Add the salt [if using a food processor, only put in half the salt at the start]
  3. Make sure the herbs are clean and free of any stems - you only want to use the leaves, and pile over top of the garlic and salt.
  4. Using a large chef's knife, chop through the mixture with a rocking motion, first in one direction, then turn the board and chop in the other direction.
  5. Use the blade of the knife, or a bench scraper to scrape the mixture back into a pile, and chop through everything again.
  6. Repeat the scraping into a pile, and chopping over and over, until you have finely minced herbs.
  7. The garlic and salt will also get chopped as you go along, but it is the herbs that you want to get into very small bits - then the rest will be the right size too. This will take around 6 to 10 minutes, depending on how fast you are.
  8. Line a baking sheet with parchment paper, and spread the mixture in a thin layer to dry, which will take 2 to 5 days, depending on the weather. If you used Celtic salt, it will still feel a little moist, which is fine.
  9. Pout into a resealable container - will stay fresh for several months
Recipe by The Creekside Cook at https://thecreeksidecook.com/tuscan-herb-salt/