Homegrown herbal salts

This summer we already have an excess of chilli peppers, lemon balm, mint, sage, rosemary, lavender and roses. While we’ve certainly been enjoying a ton of teas we still have an abundance of fresh herbs to store and preserve. That’s where the dehydrator and recipes like these herb-speckled salts come into the picture. Sage salt is absolutely glorious sprinkled on hearty fall flavours like pumpkin, squash and roasted meats while rosemary and chilli salts are great on … well, everything! I hope you try my easy DIY homegrown herbal salt recipes, happy homesteading from This Doctor’s Kitchen.

DIY Homegrown Herbal Salt

Herbal salts are a great way to use up dehydrated herbs. They're my favourite way to add a little extra antioxidants and a lot of extra flavour to my home cooking. 

Ingredients

• 1/4 cup dried herbs / spices (I did a batch of sage, a batch of spicy chilli and a batch of rosemary)

• 1 cup organic sea salts

Instructions

Add your dried spice of choice to a motor and pestle and firmly grind until a fine powder forms. Use a large clean bowl to gently mix the ground herbs with your salt and pour into small glass containers. Your flavoured herbal salts will be okay on the counter for up to 6 months.