Herb Salts: An Adventure In Cooking From Fäviken

Make sure the herbs are dry-Chef Nilsson says to pick them on a sunny day.

Pulse the herbs in a food processor, until they are finely chopped, taking care not to let them heat up. Add the salt, and pulse a few more times.

Pass the mixture through a coarse sieve to remove any woody stems, or do what I've done with the lemon verbena mix, and store it in a spice mill so you can grind as needed. Even picking on a sunny day, my chive salt was pretty wet and didn't have any woody stems, so I didn't sieve and just put it in the freezer.

Store in the freezer or at room temperature, depending on whether you want fresh, newly picked flavors or slowly changing tastes through the winter.