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Herb salt in bowls
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5 from 2 votes

Herb Salt

This herb salt is a quick and easy way to preserve garden herbs like rosemary, chives, and oregano. Use it as a finishing salt for eggs, seafood, and more!
Prep Time5 mins
Total Time5 mins
Course: Condiment
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 60 people (1 tsp servings)
Calories: 1kcal


  • ½ cup hearty herbs (like rosemary, chives, oregano, or thyme)
  • 1 cup coarse sea salt or kosher salt, divided


  • Remove herbs from tough stems. If using chives, dice into small pieces.
    Add herbs and ½ cup salt to a food processor basin. Pulse until finely chopped.
    Chop Herbs + Salt Until Blended
  • Add remaining salt, and pulse again to mix.
    Store salt in a glass jar (or another container) at room temperature.
    Over the next week, the color from the herbs will fade, but the salt will still be flavorful. The salt will last for years, but the flavor will be best for the first year or so.
    This salt will be most flavorful when used as a finishing salt at the end of a dish, such as sprinkled over an omelette after cooking.
    Chop Herbs + Salt Until Blended


No food processor?  You can dice the herbs extra-finely and then stir in the salt.


Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1886mg | Potassium: 2mg | Fiber: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg