½cuphearty herbs (like rosemary, chives, oregano, or thyme)
1cupcoarse 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.
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.
No food processor? You can dice the herbs extra-finely and then stir in the salt.