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1
Pour 2/3 cup of the salt in an even layer over the bottom of a very clean and very dry container.
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2
Spread the thyme leaves in an even layer over the salt.
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3
Spread another 2/3 cup salt over the thyme and top it with the rosemary leaves.
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4
Spread 2/3 cup salt over the rosemary and top it with the sage leaves.
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5
Top with the remaining salt.
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6
Place the container in a cool dry spot.
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7
Let stand until the herbs are completely dry, 1 to 3 weeks, depending on the humidity.
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8
Check the herbs by brushing aside the top layer of salt and pulling out a sage leaf.
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9
If it crumbles easily the herbs ate ready.
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10
If not, return the sage leaf and cover the herbs completely with salt.
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11
When the herbs are dry, the salt may be a little moist, to dry out the salt for storage and to intensify the herb flavor, transfer the contents of the jar to a large, clean skillet, preferably stainless steel or nonstick.
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12
(Cast-iron may turn the salt dark.)
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13
Place the skillet over low heat and stir the salt until is dry and very warm to the touch.
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14
Cool the salt completely.
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15
Rub the dried salt between your palms to crumble the herbs before storing in an airtight container.
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16
For a finer consistency, pulse the salt in a food processor until the herbs are fine.
