Rosemary, Thyme And Sage Salts

1. 1

   Divide salt equally into 3 small, clean, tight-sealing vessels, jars or tins.

2. 2

   Smash to lightly bruise each herb separately (careful not to mix flavors on your cutting board or knife) and place each into its own vessel with the salt. Shake and/or rub salt thoroughly with the herb. One other option would be to gently push salt and herb around in a mortar and pestle. That will generate a stronger if not harsher flavor. You can also just throw the herb in the salt, but it may take longer to scent.

3. 3

   Let the salts sit until desired strength of flavor is attained, anywhere from several days to several months. You may choose to leave the herbs in, but I would probably recommend taking them out, especially if they were not entirely desiccated to begin with.

4. 4

   If you live somewhere humid, make sure your salts don't become damp. you can do this by first spreading them out on a piece of wax paper or parchment paper to allow full drying.

No nutritional information available.

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